It’s super simple, and even the pickiest eaters in my house love it. It’s a hearty and comforting pasta dish that’s saucy, meaty, and loaded with cheese. Perfect for a busy weeknight, you just need a few minutes and an oven. I use a store-bought pasta sauce for convenience, but homemade marinara works great if you have the time. The main star is the refrigerated, uncooked cheese tortellini, which I top with lots of mozzarella and some parmesan, though asiago or romano are great too. This bake is a real crowd-pleaser and makes my life lot easier. Don’t you agree, there’s just something about baked pasta dishes. They’re kind of the ultimate comfort food. My Ground Turkey Bake, Tortellini al Forno, are sure super hits. Todays Tortellini Bake is more tomatoey and meaty. It’s more like our ever popular Johnny Marzetti, or the viral TikTok Spaghetti, but with tortellini!
Ingredients Needed
Ground beef – I love making this pasta casserole meaty, but you can totally go meatless if you prefer. When I’m feeling like mixing it up, I’ll swap out the ground beef for ground pork, or for something lighter, ground chicken or turkey. And you know what? Adding some Italian sausage to the mix is always a winner too. It’s all about making it your own and enjoying every bite! Seasonings – Fresh garlic and dried basil, parsley, oregano, thyme, red chili flakes, salt and pepper. If you have some fresh herbs, feel free to use 1 tablespoon of fresh in place of 1 teaspoon of dried. Pasta sauce – Any of your favorite store bought brands will do for this quick meal. Or, if you really want to go all out, you can make some homemade marinara. Cheese tortellini – Refrigerated, uncooked. Cheese – Mozzarella and parmesan. You can substitute the parm for asiago or romano for a little different flavors.
How to Make This Tortellini Bake
I always make sure to use a skillet big enough to fit everything. I usually go for a 12-inch one, but it can get pretty full, so if you have a 13 or 14 inch skillet, that’s even better. First, I heat up the skillet and brown the ground beef until there’s no pink left. Then, I add in the garlic and cook for a couple more minutes until it starts to soften up. This step really brings out the flavors and sets the base for the rest of the dish. Time to stir in pasta sauce, herbs and 1.5 cups of water. Bring to a simmer, then stir in tortellini. I sprinkle cheese on top of everything, cover it with foil, and pop it in a preheated oven for around 20 minutes, or until the pasta is cooked through. If I want to add a bit of color to the dish, I take off the foil and broil it for a few minutes. This gives it a nice golden finish and makes it look even more appetizing.
Can I Use Frozen Tortellini?
Yes, you can use frozen, or for that matter dried. However, the process will be slightly different. First, cook the tortellini al dente, according to the directions on the package. After assembling the casserole, reduce baking time to 15 minutes, to avoid overcooking the tortellini.
What to Serve With It
My first choice would be a nice fresh salad. Our Avocado Tomato Pesto Salad would go great. Or for something simpler, our Spanish Pipirrana Salad. Crusty bread is always a winner with pasta. My No Knead Bread is perfect with this dish. If you’re serving a larger crowd, try Caprese Stuffed Portobello Mushrooms. Or, if you have some great summer cherry tomatoes, Cherry Tomato Confit or Cherry Tomato Gratin would both look gorgeous on your spread. The next time you see some tortellini in the refrigerated section of your supermarket, don’t pass them by. Think about this hearty and comforting pasta bake, which your whole family is going to love. Sometimes, great food doesn’t need to be complicated. Take it easy on yourself, you’re still going to get rave reviews for this one…
Cheesy Tortellini Bake, on our Gypsy Plate… enjoy!
Try these other great pasta recipes!Mediterranean PastaCreamy Sausage PastaGigi Hadid PastaRasta PastaPasta e PiselliCreamy Chicken PastaOrecchiette PastaPastalaya
