If you’ve been hunting for a comforting dinner that doesn’t chain you to the stove, Baked Tortellini with Meat Sauce is about to be your new go-to. Think of it as lasagna’s laid-back cousin—the one who shows up to family dinners already ready to party, without the drama of boiling noodles or layering sheets. Ten minutes of prep, and the oven does the rest while you wrangle homework, fold laundry, or sneak in an episode of your favorite show.
Growing up in Texas, pasta casseroles weren’t always on the table (we were more of a chili-and-cornbread crew). But when I moved to New York, my neighbor brought over a bubbling tortellini bake one snowy night, and I was hooked. Ever since, this dish has become my “welcome home” dinner—it smells like comfort the minute it hits the oven.
Table of Contents
Why You’ll Love This Baked Tortellini with Meat Sauce
- Quick to make: Just 10 minutes of prep.
- Family-friendly: Even picky eaters can’t resist cheesy pasta.
- Crowd-pleasing: Serves six generously, perfect for gatherings.
- One-pan wonder: Less cleanup, more time to relax.
For more comforting pasta casseroles, check out this Beefy Tortellini Bake.
What Does Baked Tortellini with Meat Sauce Taste Like?
Imagine pillowy tortellini coated in savory marinara, hugged by melted mozzarella, with just a kiss of Parmesan on top. It’s cheesy, hearty, and deeply satisfying—like a hug from Nonna, even if you don’t have an Italian grandma. The beef adds richness, the garlic and Italian seasoning bring depth, and that broiled, bubbly cheese on top? Well, that’s the kind of kitchen magic that makes everyone wander in asking, “When’s dinner ready?”
Ingredients You’ll Need for Baked Tortellini with Meat Sauce
When it comes to comfort food, the magic really starts with the ingredients. This Baked Tortellini with Meat Sauce recipe leans on everyday pantry staples and fresh fridge finds, but when they come together, you get a casserole that tastes like it’s been simmering all day. Let’s break down what you’ll need and why each piece matters:
- 1 pound lean ground beef – The backbone of the meat sauce. Lean beef keeps things hearty without too much extra grease. You can also swap for Italian sausage if you want a bolder flavor. (I’ve used sausage in my Cattle Drive Casserole before—it gives the same cozy vibe with a little extra kick.)
- ½ medium yellow onion, chopped – Onions bring sweetness and depth once they soften. They also help build a savory base for the sauce, balancing the richness of the beef.
- 2–3 cloves garlic, minced – No pasta bake is complete without garlic. It’s what makes the kitchen smell so good you’ll have people hovering around the oven before dinner’s ready.
- 2 teaspoons Italian seasoning – A simple mix of oregano, basil, thyme, and rosemary that instantly makes the dish taste like it came from your favorite Italian restaurant.
- Kosher salt and freshly cracked black pepper – Seasoning isn’t optional here. Salt brings out the natural flavors in the beef and cheese, while pepper adds just the right amount of warmth.
- 24 ounces marinara sauce (about 3 cups) – The sauce ties everything together. Use a high-quality jarred sauce if you’re short on time, or make a quick homemade version. The tortellini absorbs this as it bakes, so pick one with a flavor you love.
- 18–20 ounces refrigerated tortellini, uncooked – The star of the show. Refrigerated tortellini cooks directly in the sauce, saving you a step. Cheese-filled tortellini makes this dish extra creamy, but spinach or meat-filled are great too.
- 1 ½ cups shredded mozzarella cheese – Because what’s a baked pasta without that gooey, stretchy cheese pull? Half goes inside the dish, and the rest melts beautifully on top.
- 2 tablespoons grated Parmesan cheese – A finishing touch that adds salty, nutty sharpness. It rounds out the flavor of the mozzarella and marinara.
- Optional fresh parsley or basil – A sprinkle of fresh herbs right before serving brightens the whole dish.
One of the best things about this recipe is how flexible it is. You can add vegetables like shredded carrots, zucchini, or even spinach for extra color and nutrients without losing that comforting, cheesy casserole feel.
If you’re a fan of hearty, family-style pasta bakes, you’ll also love my Beefy Tortellini Bake, which has a similar cozy vibe but with a slightly different spin on flavors.
How to Make Baked Tortellini with Meat Sauce (Step by Step)
Making Baked Tortellini with Meat Sauce is as simple as it is satisfying. You don’t need fancy equipment or hours in the kitchen—just a good skillet, fresh ingredients, and about 10 minutes of hands-on time. Follow these step-by-step directions and you’ll have a cheesy, bubbling casserole that the whole family will love.
Step 1: Preheat Your Oven
Set your oven to 375°F (190°C) so it’s ready when your casserole is assembled. This ensures the tortellini bakes evenly and the cheese melts into that golden, bubbly perfection we all crave.
Step 2: Brown the Beef and Onion
In a large oven-safe skillet, add 1 pound of lean ground beef and ½ a chopped yellow onion. Cook over medium-high heat for about 3–4 minutes until the beef is mostly browned and the onion softens. If you’re using fattier beef, be sure to drain off the excess fat so the dish doesn’t turn greasy.
Tip: If you don’t have an oven-safe skillet, no worries. Just use a regular pan for browning and then transfer everything into a 9×13 casserole dish later—similar to how I prep my Chicken Crescent Bake.
Step 3: Build the Flavor
Add 2–3 minced garlic cloves, 2 teaspoons of Italian seasoning, plus ½ teaspoon salt and 6–8 cracks of black pepper. Stir and cook for 1–2 minutes until the garlic is fragrant. This step transforms simple beef into a flavorful meat sauce base that’s rich and aromatic.
Step 4: Stir in the Sauce and Tortellini
Now it’s time to bring everything together. Pour in 24 ounces of marinara sauce, followed by 18–20 ounces of uncooked refrigerated tortellini. Give it all a good stir so the pasta is coated in sauce. Next, add a little more than half of the shredded mozzarella cheese and mix it into the skillet.
This step is where the casserole magic begins—the pasta will cook directly in the sauce, soaking up all those savory flavors as it bakes.
Step 5: Add the Cheese Topping
Sprinkle the remaining mozzarella and the 2 tablespoons of Parmesan cheese evenly over the top. This will create a beautiful cheesy crust once it bakes.
Step 6: Cover and Bake
Cover the skillet tightly with foil (or a lid if you’re using a Dutch oven). Bake for about 30 minutes, covered. This allows the tortellini to cook through and the cheese to melt without drying out.
Step 7: Uncover and Check for Doneness
Remove the foil and peek inside. The sauce should be bubbling, the tortellini tender, and the cheese fully melted. To be sure, test a tortellini from the center of the dish—not just the top layer—since that’s where it takes the longest to cook.
Step 8: Optional Broil for Golden Perfection
If you love a lightly browned top, switch your oven to broil and cook for 1–2 minutes. Watch it closely, because cheese can go from golden to burned in a heartbeat. That golden crust is what gives Baked Tortellini with Meat Sauce that irresistible, restaurant-style finish.
Step 9: Rest, Garnish, and Serve
Let the casserole rest for 3–4 minutes before serving. This helps the sauce thicken slightly and makes the portions easier to scoop. Top with fresh parsley or basil for a pop of color and flavor.
Serve warm straight from the skillet, and watch as everyone comes back for seconds.
If you’re looking for another comforting, cheese-forward dish, you might also enjoy my Mac and Cheese Meatloaf Casserole—it’s just as hearty and family-approved.
Tips and Tricks for Perfect Baked Tortellini with Meat Sauce
- Go veggie-forward: Add shredded carrots, zucchini, or spinach.
- Cheese swap: Try provolone or fontina for extra melty magic.
- No skillet? No problem: Use a 9×13 casserole dish.
- Make-ahead friendly: Assemble ahead and refrigerate overnight.
- Double it: Bake one for tonight, freeze one for later (your future self will thank you).
Storage
- Refrigerator: Store leftovers in an airtight container up to 3 days.
- Freezer: Assemble unbaked dish, wrap tightly, and freeze for up to 3 months.
- Reheat: Bake covered at 350°F until warmed through, or microwave single servings.
FAQs
Can I use frozen tortellini?
Yes, but let it thaw in the fridge overnight for best results.
What if I don’t eat beef?
Ground turkey, chicken, or even Italian sausage work beautifully.
Can I make this vegetarian?
Skip the meat, double the veggies, and you’re set.
Do I need to cook the tortellini first?
Nope—the sauce does the work for you.
Conclusion
When life gets busy, Baked Tortellini with Meat Sauce is that comforting, reliable dinner you’ll turn to again and again. It’s hearty, cheesy, and packed with flavor—all without a sink full of dishes. Make it once, and I promise it’ll earn a spot in your weeknight rotation.
And when you do, let me know how it turned out—I love seeing your creations.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Baked Tortellini with Meat Sauce – Quick & Easy Dinner Win
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Crowd-pleasing baked tortellini with a meat and marinara sauce is a delicious cheesy casserole with major flavor in only 10 minutes of prep.
Ingredients
- 1 pound lean ground beef
- 1/2 medium yellow onion, chopped
- 2–3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- Kosher salt and fresh-cracked black pepper
- 24 ounces marinara sauce (about 3 cups)
- 18–20 ounces refrigerated tortellini, uncooked, any variety
- 1 and 1/2 cups shredded mozzarella cheese
- 2 Tablespoons grated Parmesan cheese
Instructions
1. Preheat the oven to 375°F.
2. Warm a large, oven-safe skillet over medium-high heat. Add the ground beef and onion. Cook for 3-4 minutes, until the onion is softened and the beef mostly browned. Drain any excess fat.
3. Add garlic, Italian seasoning, salt, and pepper to the pan. Cook for 1-2 minutes more, stirring well.
4. Stir in the marinara sauce, uncooked tortellini, and a little more than half of the mozzarella. Top with the remaining mozzarella and the Parmesan.
5. Cover tightly with foil, or a lid if your pan has one. Bake, covered, for 30 minutes.
6. Remove the foil or lid. The cheese should be melted, the tortellini tender, and the sauce bubbling. Test a tortellini from the middle to ensure doneness.
7. To lightly brown the top, if desired, broil for 1-2 minutes, watching carefully. Remove from the oven, let rest for 3-4 minutes, then sprinkle with chopped parsley or basil. Serve and enjoy!
Notes
Want to add veggies? Stir in carrots, zucchini, or bell pepper with the beef, or add baby spinach before baking.
If you don’t have a large skillet, brown the meat in a smaller pan, then assemble in a 9×13 casserole dish.
For extra heat, serve with red pepper flakes.
To halve: cut ingredient amounts in half and use a smaller pan, or make the full recipe in two smaller pans and freeze one.
Make-ahead: assemble the dish, cover with foil, and refrigerate overnight or freeze up to 3 months. If baking from chilled, add 5-10 minutes to the bake time.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American-Italian
Keywords: baked tortellini, tortellini bake, casserole, pasta, cheese
