Name: Baked Tortellini Casserole with Cheese Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 2 tablespoons olive oil; 1 pound lean ground beef (97/3); 1 small onion, diced; 3 garlic cloves, minced; 28 oz can crushed tomatoes (or whole peeled tomatoes crushed by hand); 8 oz can tomato sauce; 1 tablespoon dried Italian seasoning; 1 1/2 teaspoons kosher salt; Freshly ground black pepper, to taste; 24 oz package fresh cheese tortellini; 3 cups freshly grated mozzarella cheese, divided

If you’re looking for a cozy, comforting dinner that’s both easy and utterly delicious, let me share this **Baked Tortellini Casserole with Cheese Recipe** that I absolutely adore. It’s a cheesy, saucy, and hearty dish that practically cooks itself and never fails to impress. You’ll love how the tender tortellini soak up all those rich flavors — it’s like a warm, cheesy hug on a plate. Stick around because I’m spilling all my tips and tricks to make this casserole your new family favorite.

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Why You’ll Love This Recipe

Simple Yet Delicious: The ingredients come together quickly, but the flavor is incredibly rich and satisfying.
One-Pan Wonder: You cook the meat and sauce in one skillet, then just bake it – minimal cleanup, maximum joy.
Family-Friendly: My family goes crazy for this dish, and it’s perfect for feeding a crowd or meal prepping.
Versatile and Adaptable: You can tweak the ingredients to fit your tastes or dietary needs without losing that cheesy goodness.

The image shows a large black baking dish filled with a layered pasta bake. The bottom layer has visible tomato sauce with small chunks of meat, rich red in color. On top of this is a thick layer of melted white cheese, which looks creamy and slightly browned in some spots. Scattered green herbs, probably parsley or basil, are sprinkled over the cheese, adding color contrast. There are curled pasta pieces, possibly tortellini, peeking through the cheese layer, coated in sauce and cheese. A black spoon with a wooden handle rests inside the dish near the top corner. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Baked Tortellini with Cheese, cheesy tortellini casserole, easy baked tortellini recipe, hearty cheese tortellini bake, family-friendly pasta casserole

Ingredients You’ll Need

Each ingredient in this baked tortellini casserole brings its own magic. I love using fresh cheese tortellini because their soft pillows soak up the sauce so well. And trusting quality canned tomatoes really makes the sauce shine.

Flat lay of a small white ceramic bowl of golden olive oil, a handful of fresh lean ground beef, a small white ceramic bowl with diced white onion, three peeled garlic cloves, a small white ceramic bowl of crushed bright red tomatoes, a small white ceramic bowl of smooth red tomato sauce, a small white ceramic bowl containing dried Italian seasoning herbs, a small white ceramic bowl of kosher salt crystals, a small white ceramic bowl of freshly ground black pepper, a generous mound of fresh cheese tortellini pasta, and a small white ceramic bowl heaped with freshly grated mozzarella cheese, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Baked Tortellini with Cheese, cheesy tortellini casserole, easy baked tortellini recipe, hearty cheese tortellini bake, family-friendly pasta casserole

Olive oil: Use good quality extra virgin olive oil for sautéing for the best flavor.
Lean ground beef: I prefer 97/3 lean to keep it flavorful but not greasy.
Small onion (diced): Adds a gentle sweetness and depth to the sauce.
Garlic cloves (minced): Fresh garlic brings that warm aromatic punch everyone loves.
Crushed tomatoes (28 oz can): I often crush whole peeled tomatoes by hand—gives texture and freshness.
Tomato sauce (8 oz can): Helps create the perfect saucy consistency.
Dried Italian seasoning: A blend of herbs to elevate every bite.
Kosher salt: Essential for balancing all the flavors.
Freshly ground black pepper: Adds just the right touch of heat.
Fresh cheese tortellini (24 oz package): Look for fresh rather than frozen for a nicer texture.
Mozzarella cheese (3 cups, freshly grated): I always grate my own for the best melt and stretch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One thing I love about this Baked Tortellini Casserole with Cheese Recipe is how flexible it is. I like to mix it up based on what’s in the fridge or to cater to different tastes.

Vegetarian Variation: I’ll swap the ground beef for sautéed mushrooms and spinach for an earthy, meaty texture without the meat.
Spicy Kick: Adding a pinch of red pepper flakes to the sauce gives it a lovely heat that my friends rave about.
Cheese Changes: Besides mozzarella, I sometimes layer in provolone or parmesan for sharper flavor.
Make it Creamy: Stirring in a bit of ricotta cheese before baking makes it decadently smooth.

How to Make Baked Tortellini Casserole with Cheese Recipe

Step 1: Sauté Aromatics and Brown the Beef

Start by heating olive oil in a large skillet over medium heat. I find sautéing the diced onion until it’s soft and translucent really builds a strong flavor base. Then add minced garlic and cook for another minute until fragrant—don’t rush this step or your dish can miss out on that comforting aroma. Toss in the lean ground beef and brown it thoroughly, breaking it up with a wooden spoon. Once the beef has lost its pink color, you’ll know it’s ready for the next step.

Step 2: Build the Sauce and Season

Pour in your crushed tomatoes and tomato sauce, stirring to combine everything evenly. Sprinkle in your dried Italian seasoning, kosher salt, and freshly ground black pepper. I love tasting the sauce here and adjusting salt and pepper to my liking, because seasoning is everything, right? Let this simmer gently for a few minutes while you prepare the tortellini.

Step 3: Combine Tortellini and Mozzarella

Now, add your uncooked fresh cheese tortellini straight into the skillet. This trick saves you from boiling extra water and makes the casserole more flavorful since the pasta cooks right in the sauce. Sprinkle in one and a half cups of your freshly grated mozzarella and gently stir. You’ll notice the cheese starts to melt and bind everything together — that’s the magic happening!

Step 4: Bake Until Golden and Bubbling

Transfer the mixture into a casserole dish and sprinkle the remaining mozzarella cheese evenly over the top. Cover tightly with foil to keep all that moisture in. Bake at 350°F (175°C) for about 40 minutes. You’re looking for hot and bubbly with a golden cheesy crust. When I first baked this, the smell alone had me hovering by the oven, excited to dig in!

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Pro Tips for Making Baked Tortellini Casserole with Cheese Recipe

Use Fresh Cheese Tortellini: Fresh tortellini absorbs the sauce better and has a wonderful tender texture compared to dried or frozen.
Don’t Overcook Before Baking: Since the tortellini cooks in the casserole, avoid boiling it beforehand to prevent mushiness.
Grate Mozzarella Yourself: Pre-shredded cheese often contains anti-caking agents that affect melting, so freshly shredded mozzarella gives a creamier melt.
Keep It Covered While Baking: Covering the casserole with foil keeps the moisture in, so your tortellini stays perfectly tender without drying out.

How to Serve Baked Tortellini Casserole with Cheese Recipe

Baked Tortellini Casserole with Cheese Recipe - Serving

Garnishes

I love finishing this casserole with a sprinkle of fresh basil leaves or chopped parsley — the fresh green herbs brighten the rich cheese and tomato flavors beautifully. Sometimes I ripple a little grated parmesan on top just before serving for an extra cheesy punch.

Side Dishes

This casserole pairs wonderfully with a crisp green salad tossed in a simple lemon vinaigrette to cut through the richness. Garlic bread or a warm baguette works great too for scooping up every last cheesy bite.

Creative Ways to Present

For a special occasion, I’ve served this baked tortellini casserole in individual ramekins topped with fresh basil sprigs and a drizzle of good olive oil. It makes every portion feel like a plated treat and impresses guests with minimal extra effort.

Make Ahead and Storage

Storing Leftovers

After it cools to room temperature, I transfer leftovers to an airtight container and refrigerate. It stays great for up to 4 days, and the flavors even seem to meld and deepen overnight — bonus!

Freezing

Believe it or not, this casserole freezes beautifully. I portion it out, wrap it tightly, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers covered in the oven at 350°F until warmed through—usually about 20 minutes—or pop a portion into the microwave covered with a damp paper towel to keep moisture locked in. Either method restores that cheesy, gooey goodness you want.

FAQs

Can I use frozen tortellini instead of fresh?

You can, but frozen tortellini may release extra water, which could thin out the sauce. If using frozen, I recommend slightly reducing the added tomato sauce and baking uncovered for the last 5-10 minutes to evaporate excess moisture.
Is it possible to make this recipe gluten-free?

Yes! Simply substitute fresh cheese tortellini with gluten-free tortellini found at most supermarkets. The rest of the ingredients are naturally gluten-free, so you won’t miss a beat.
How can I make this recipe vegetarian?

Swap the ground beef for hearty veggies like mushrooms, zucchini, or eggplant—sautéed until nicely browned. Adding lentils or cooked beans can also boost protein and texture.
Can I prepare this casserole ahead of time without baking?

Absolutely! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the bake time if baking cold from the fridge.
What’s the best way to reheat leftovers without drying them out?

Reheat covered to trap steam—either in the oven with foil or in the microwave with a damp paper towel. This helps the pasta stay moist and the cheese melts beautifully again.

Final Thoughts

This Baked Tortellini Casserole with Cheese Recipe really holds a special place in my kitchen heart. It’s one of those dishes that everyone asks for again and again, and no matter how many times I make it, it never gets old. You’ll enjoy how simple the steps are and how deeply satisfying every cheesy, tomato-y bite feels. Give it a try the next time you want a comforting, crowd-pleasing meal—you’ll soon see why I can’t stop raving about it!