Tortellini Lasagna Skillet
This recipe creates a hearty, one-pan skillet meal combining ground beef and Italian sausage with cheese tortellini, simmered in a robust roasted garlic tomato sauce. Topped with melted mozzarella and finished under the broiler, it offers the comforting flavors of lasagna with minimal effort, perfect for a satisfying family dinner.
Equipment
- 1 Large Skillet or Dutch Oven Cast iron or oven-safe preferred for broiler finish
- 1 Wooden Spoon or Spatula For browning meat and stirring
- 1 Chef's knife For dicing onion and preparing garnish
- 1 Cutting Board For safe chopping
- 1 Measuring Spoons For seasonings
Ingredients
Main
- 1 pound ground beef
- 2 Italian sausage links
- 1 small onion diced
- 6 ounces sliced mushrooms optional
- 1 pound cheese tortellini
- 28 ounce can crushed tomatoes
- 14.5 ounces can diced tomatoes
- 8 ounce can tomato sauce roasted garlic flavor
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon granulated garlic
- Salt and freshly ground black pepper to taste
- 4 ounces shredded mozzarella cheese
- Chopped parsley for garnish
Instructions
- Brown ground beef and Italian sausage in a large, oven-safe skillet over medium-high heat, breaking up the meat. Add diced onion and optional mushrooms, cooking until softened and the meat is fully browned.
- Drain any excess fat from the skillet, leaving just enough to coat the bottom.
- Stir in crushed tomatoes, diced tomatoes, roasted garlic tomato sauce, Italian seasoning, granulated garlic, salt, and freshly ground black pepper to taste. Bring the mixture to a gentle simmer.
- Add the cheese tortellini to the simmering sauce, stirring gently to ensure it is fully submerged. Cover the skillet and cook for 8-10 minutes, or according to package directions, stirring occasionally, until the tortellini is al dente.
- Uncover the skillet and continue to simmer for an additional 2-3 minutes, allowing the sauce to thicken slightly.
- Stir in half of the shredded mozzarella cheese until it is melted and fully incorporated into the sauce.
- Evenly sprinkle the remaining shredded mozzarella cheese over the top of the tortellini mixture.
- Preheat your broiler. Place the skillet under the preheated broiler for 2-3 minutes, watching carefully, until the cheese is melted, bubbly, and lightly golden brown.
- Remove the skillet from the broiler and let it rest for 5 minutes before serving to allow the flavors to meld and the dish to cool slightly.
- Garnish generously with fresh chopped parsley before serving.
Notes
Ensure you properly brown the ground beef and Italian sausage to develop a rich, savory base; don't rush this step. Drain any excess fat to keep the dish from becoming greasy. When adding the tortellini, be mindful not to overcook it, especially since it will finish cooking in the sauce; aim for al dente. For an enhanced flavor profile, consider deglazing the pan with a splash of red wine after browning the meat before adding the tomatoes. Freshly grated Parmesan or Pecorino Romano cheese stirred into the sauce along with the mozzarella would add a lovely sharp, salty complexity. A garnish of fresh basil alongside the parsley would also elevate the aroma and presentation.