Easy One-Pan Beefy Tortellini Bake Recipe – Cheesy Weeknight Comfort

Looking for a hearty, cheesy, satisfying dinner that comes together in one skillet? This Easy One-Pan Beefy Tortellini Bake is packed with savory ground beef, tender cheese tortellini, and a rich tomato sauce—all finished with a melty layer of mozzarella cheese. It’s the ultimate weeknight family dinner: minimal prep, quick cleanup, and crowd-pleasing flavor in every bite.

Whether you’re feeding picky eaters or prepping leftovers for lunch, this tortellini bake is a go-to dish that hits all the right notes—comforting, affordable, and loaded with cheesy goodness.

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Ingredients Overview: Simple Pantry Staples That Deliver Big Flavor

Ground Beef

Use lean ground beef (85/15 or 90/10) for a balance of flavor and less grease. It’s the base of the dish and adds a rich, savory depth.

Cheese Tortellini

Refrigerated or frozen cheese tortellini cooks quickly and adds cheesy pockets of texture. No need to boil ahead of time—just simmer right in the sauce!

Marinara or Pasta Sauce

A good-quality jarred marinara or tomato basil pasta sauce forms the flavorful base. Choose a no-sugar-added version if you’re watching sugar intake.

Onion & Garlic

These aromatics add depth and classic Italian flavor to the beef and sauce. Sauté until soft and golden for best results.

Italian Seasoning

A dried blend of oregano, basil, and thyme that infuses the whole dish with herby goodness.

Mozzarella Cheese

Melted mozzarella over the top gives that irresistible cheesy finish. Use shredded part-skim or whole milk for best melt and flavor.

Parmesan Cheese (Optional)

Adds a salty, nutty layer of flavor to the cheesy topping. Freshly grated is best.

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Step-by-Step Instructions: One Skillet, One Delicious Dinner

1. Brown the Beef

In a large oven-safe skillet, heat 1 tbsp olive oil over medium heat. Add:

• 1 lb ground beef

• 1 small onion, diced

Cook until the beef is browned and the onion is soft, about 5–6 minutes. Drain any excess grease.

2. Add Garlic and Seasonings

Stir in:

• 2 cloves garlic, minced

• 1 tsp Italian seasoning

• Salt and pepper to taste

Cook for 1 minute until fragrant.

3. Add Sauce and Tortellini

Pour in:

• 1 (24 oz) jar marinara or tomato basil sauce

• 1/2 cup water or beef broth

• 1 (20 oz) package cheese tortellini (refrigerated or frozen)

Stir everything together. Bring to a gentle simmer.

Tip: Make sure tortellini are submerged in sauce so they cook evenly.

4. Simmer and Cover

Cover the skillet with a lid or foil and simmer on medium-low for 10–12 minutes, until the tortellini are tender and cooked through.

5. Add Cheese and Bake

Preheat oven to 400°F (200°C). Sprinkle:

• 1.5–2 cups shredded mozzarella cheese

• Optional: 1/4 cup grated Parmesan cheese

Transfer skillet to oven and bake uncovered for 10 minutes, until the cheese is melted and bubbly. For a golden top, broil for the last 2 minutes.

6. Garnish and Serve

Let rest 5 minutes before serving. Garnish with chopped parsley or fresh basil if desired.

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Tips, Variations, and Substitutions

Tips for Success:

• Use an oven-safe skillet so you can go straight from stovetop to oven.

• Don’t overcook the tortellini—they’ll keep cooking in the sauce while baking.

• Use low-moisture mozzarella for a cheesier, less watery finish.

Variations:

• Add spinach: Stir in a handful of baby spinach during the last few minutes of simmering for added greens.

• Make it spicy: Add red pepper flakes or spicy Italian sausage to the beef.

• Use ravioli: Swap tortellini for mini ravioli for a different stuffed pasta experience.

• Vegetarian version: Skip the beef and double the tortellini. Add mushrooms or zucchini for a meaty texture.

Cheese Options:

• Use provolone, cheddar, or fontina for a different cheese pull.

• Top with ricotta dollops before baking for a lasagna-like feel.

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Serving Ideas & Occasions

This one-pan bake is satisfying on its own, but also pairs well with simple sides.

Serve With:

• Garlic bread or toasted baguette slices

• Simple green salad with balsamic vinaigrette

• Roasted vegetables like broccoli or zucchini

• Steamed green beans for a fresh side

Perfect For:

• Easy weeknight family dinners

• Casual dinner parties or potlucks

• Make-ahead freezer meals

• Leftover-friendly lunches

• Comfort food cravings without the hassle

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Nutritional & Health Notes

This dish is rich, satisfying, and can be tailored to meet your dietary needs.

Protein

Ground beef and cheese tortellini combine to provide 30–35g of protein per serving.

Carbs

Pasta and sauce add hearty complex carbs. Use whole wheat tortellini or reduce the pasta for a lower-carb version.

Fats

Mozzarella and beef add richness. Use part-skim cheese and lean beef to reduce saturated fat.

Make It Gluten-Free

Use gluten-free tortellini and check that your pasta sauce is certified gluten-free.

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Frequently Asked Questions

1. Can I make this without baking it?

Yes! Simply cover and simmer the dish on the stovetop until tortellini are cooked and cheese is melted. You won’t get a browned top, but it’ll still taste great.

2. Can I freeze beefy tortellini bake?

Yes. Let the dish cool completely, then portion into freezer-safe containers. Reheat from frozen in the oven at 350°F for 25–30 minutes or until heated through.

3. What type of tortellini works best?

Refrigerated cheese tortellini cook fastest and hold their shape well. Frozen tortellini also work—just extend the simmer time by 3–4 minutes.

4. How long do leftovers last?

Stored in an airtight container, leftovers will keep in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

5. Can I make it vegetarian?

Definitely! Omit the ground beef and add more vegetables like mushrooms, spinach, or zucchini. Use veggie broth instead of beef broth.

6. What if I don’t have an oven-safe skillet?

Cook everything in a regular pan, then transfer to a greased baking dish before topping with cheese and baking.

7. Can I use sausage instead of beef?

Yes! Italian sausage adds extra spice and flavor. Remove from casing and crumble into the pan just like ground beef.

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