Cheesy Baked Tortellini Casserole
This recipe creates a hearty and comforting cheesy baked tortellini casserole. Ground beef is browned and simmered with a rich tomato sauce, diced tomatoes, and aromatic herbs. Frozen tortellini are then combined with the sauce and layered with generous amounts of mozzarella and parmesan cheese before being baked to bubbly, golden perfection. It's an ideal dish for feeding a crowd.
Equipment
- 1 Large Skillet For browning meat and simmering sauce
- 1 Large Casserole Dish Approx. 9x13 inch or equivalent
- 1 Spatula or wooden spoon For stirring and breaking up meat
- 1 Chef's knife For mincing garlic
- 1 Cutting Board For preparing garlic
Ingredients
Main
- * 1 1/2 lb ground beef turkey or sausage work well, too
- * 1 package 20 oz frozen or refrigerated cheese tortellini
- * 1 jar 26 oz tomato based pasta sauce
- * 1 can 28 oz plain diced tomato, with juice
- * 4 clove garlic minced
- * 2 tsp dried oregano
- * 2 tsp dried basil
- * 1 tb onion powder
- * 1 tb white sugar
- * 2 cup shredded mozzarella cheese
- * 2 cup shredded not powder parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spatula. Drain off any excess fat.
- Add the minced garlic to the skillet with the browned meat and cook for 1 minute until fragrant.
- Stir in the pasta sauce, diced tomatoes with their juice, oregano, basil, onion powder, and sugar. Bring the mixture to a simmer.
- Gently stir in the frozen or refrigerated cheese tortellini into the sauce, ensuring they are well coated.
- Transfer half of the tortellini and sauce mixture to a large casserole dish.
- Sprinkle generously with half of the shredded mozzarella and parmesan cheeses.
- Add the remaining tortellini and sauce mixture, then top with the rest of the mozzarella and parmesan cheese.
- Bake, uncovered, for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
- Let the casserole rest for 10-15 minutes before serving to allow it to set and for flavors to meld.
Notes
For optimal flavor, ensure the ground beef is thoroughly browned and excess fat is drained before adding other ingredients. When sautéing garlic and dried herbs, cook briefly to bloom their aromas without burning. The sugar helps balance the acidity of the tomatoes; adjust to taste. Do not pre-cook the tortellini entirely before adding to the sauce, as they will finish cooking and absorb flavors during baking, preventing mushiness. Layering the cheeses will create a beautiful, gooey top crust. Consider covering the casserole for the first 15 minutes of baking, then uncovering for the remainder to achieve a perfectly bubbly, golden-brown top. Allow it to rest for 10-15 minutes after baking for easier portioning and to let the flavors meld.