Cheesy Baked Tortellini with Meat Sauce

SAVE THIS!

Introduction

This Cheesy Baked Tortellini is pure comfort food—tender cheese-filled pasta shells tossed with a rich mix of Alfredo and tomato sauce, hearty browned beef, and topped with gooey melted cheese. It’s quick to put together, feeds a crowd, and is perfect for busy weeknights or potlucks.

Ingredients

 (Serves 8–10)

• 1 jar Alfredo sauce (about 15 oz)
• 1 jar Ragu spaghetti sauce (about 24 oz)
• 2.25 lbs ground beef
• 2 bags dry cheese tortellini pasta (not refrigerated)
• 1 cup shredded Parmesan cheese
• 2 cups shredded mozzarella cheese

Instructions

1. Cook the Meat:
   In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain excess grease.
2. Boil the Pasta:
   Bring a large pot of salted water to a boil. Cook tortellini according to package directions until soft, then drain.
3. Mix Sauce & Pasta:
   In a large mixing bowl or directly in the pot, combine the Alfredo sauce, spaghetti sauce, cooked beef, and cooked tortellini. Stir until well coated.
4. Assemble the Bake:
   Transfer the mixture to a casserole dish or large roasting pan. Sprinkle Parmesan and mozzarella evenly over the top.
5. Bake:
   Place in a preheated oven at 375°F (190°C) and bake for 10–15 minutes, or until the cheese is melted and bubbly.
6. Serve:
   Enjoy hot, with garlic bread or a side salad.

Pro Tips

• Extra Creamy: Add ½ cup heavy cream when mixing sauces for a richer flavor.
• Veggie Boost: Stir in spinach, mushrooms, or zucchini before baking.
• Make Ahead: Assemble the dish, cover, and refrigerate for up to 24 hours before baking.

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave.

Freezer: Cool completely, wrap well, and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.

If you want, I can also give you a layered version of this recipe so it looks like a tortellini lasagna when sliced. That style is gorgeous for parties.