Name: Cheesy Baked Tortellini Casserole 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

If you’re craving comfort food that feels like a big warm hug, you’re in the right place. This Cheesy Baked Tortellini Casserole Recipe is absolutely fan-freaking-tastic. It brings together tender cheese tortellini, a savory homemade meat sauce, and a blanket of gooey mozzarella cheese baked to bubbly perfection. Trust me, once you try this, it’ll quickly become one of your go-to weeknight dinners or weekend crowd-pleasers.

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Why You’ll Love This Recipe

No-Boil Tortellini: Using fresh cheese tortellini means you toss it in uncooked—it cooks right inside the casserole and soaks up all the flavors.
Simple, Homemade Sauce: You don’t need fancy ingredients—just ground beef, tomatoes, and classic Italian seasoning to create rich, comforting sauce.
Cheese Lovers’ Dream: Three cups of mozzarella (half mixed in, half topping it) create a bubbly, golden, irresistible cheesy crust.
Family-Friendly & Crowd-Pleaser: My family goes crazy for this one—perfect for busy weeknights or casual gatherings when you want a no-fuss hearty meal.

A rectangular black baking dish filled with a baked pasta dish, showing twisted pasta layers covered in a rich red tomato sauce mixed with browned ground meat, topped with melted white cheese that is slightly golden in spots, sprinkled with small green parsley leaves and herbs, all placed on a white marbled surface beside a black spoon with a wooden handle resting on a striped cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients are easy to find and work harmoniously for that classic baked pasta casserole vibe. I always recommend fresh tortellini over frozen if you can get it—it really makes a difference in texture and flavor.

Olive Oil: Adds a subtle fruity backdrop to your sautéed onions and beef without overpowering the flavors.
Lean Ground Beef: I use 97/3 for less grease, which keeps the sauce from getting too oily but still packs flavor.
Small Onion: Diced finely for sweetness and depth; caramelizes beautifully in olive oil.
Garlic Cloves: Minced garlic brings that unmistakable punch—don’t skip it!
Crushed Tomatoes: Use canned for convenience; crush whole peeled tomatoes by hand if you want extra rustic texture.
Tomato Sauce: Adds smoothness to the meat sauce and balances acidity.
Dried Italian Seasoning: Blends herbs that tie all the tomato and meat flavors together.
Kosher Salt: Essential for seasoning; adjust to taste since it enhances every component.
Black Pepper: Freshly ground for a little kick and depth.
Fresh Cheese Tortellini: The star of this dish—fresh beats dry any day for this bake.
Mozzarella Cheese: Freshly grated for gooey melting and that irresistible golden crust.

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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

I love how versatile this Cheesy Baked Tortellini Casserole Recipe is. Over time, I’ve tweaked it to match what’s in my fridge or to suit different dietary needs—feel free to customize to your own taste!

Vegetarian Version: Swap the ground beef for sautéed mushrooms, zucchini, or a plant-based meat substitute—still hearty and super flavorful.
Spicy Kick: Add a pinch of red pepper flakes to the sauce for a subtle heat that wakes up the dish beautifully.
Cheese Mix-Up: Try adding Parmesan or provolone along with mozzarella for a more complex cheesy flavor.
Herb Freshness: Toss in fresh basil or parsley right before serving for an herby brightness that complements the rich sauce.

How to Make Cheesy Baked Tortellini Casserole Recipe

Step 1: Cook the Aromatics and Brown the Beef

Start by heating olive oil in a large skillet over medium heat. I like to let the oil warm up just until it shimmers before adding the diced onion. Sauté the onions until they’re soft and translucent—about 5 minutes—because you want that sweetness to come out. Then toss in the minced garlic and stir for about a minute until fragrant. Next, add your lean ground beef. Break it up as it cooks until it’s fully browned with no pink left. This stage smells incredible and sets the base for your sauce.

Step 2: Build the Sauce and Season

Once the beef is nicely browned, stir in the crushed tomatoes and tomato sauce. This is where it starts to feel like comfort food magic. Sprinkle in your dried Italian seasoning, kosher salt, and freshly ground black pepper. I usually taste the sauce here to adjust seasoning—you want it flavorful but balanced since it will be baking with the pasta and cheese.

Step 3: Combine Tortellini and Cheese with the Sauce

Here’s a neat trick I learned: instead of cooking the tortellini separately, toss the uncooked fresh tortellini directly into the sauce mixture. Then mix in about half of your grated mozzarella cheese. The tortellini will absorb all the luscious tomato-meat sauce flavors and cook perfectly while baking. This saves time and cuts down on extra dishes!

Step 4: Assemble and Bake

Transfer your tortellini mixture to a casserole dish and spread it evenly. Sprinkle the remaining mozzarella cheese generously over the top. Cover the dish tightly with foil to keep the moisture in—this is key for soft, perfectly cooked tortellini. Bake at 350°F for about 40 minutes until everything is hot, bubbly, and the cheese on top is melted and slightly golden around the edges. When you take it out, the aroma alone will make you want to dive in immediately!

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Pro Tips for Making Cheesy Baked Tortellini Casserole Recipe

Use Fresh Tortellini: Fresh pasta cooks faster and absorbs sauce better—plus the texture is unbeatable, don’t settle for dried here.
Cover Tightly with Foil: This traps steam to cook the tortellini perfectly without drying out the casserole top.
Mix Some Cheese In and Some On Top: Mixing cheese into the sauce keeps the filling creamy while the topping creates a golden, melty crust.
Let it Rest Before Serving: Giving the casserole 5-10 minutes before scooping helps it set and makes serving neater and easier.

How to Serve Cheesy Baked Tortellini Casserole Recipe

A close-up view of a black rectangular baking dish filled with a layered pasta bake topped with melted creamy white cheese sprinkled with green herbs and black pepper. The top layer has thick, pale yellow pasta rings interspersed with chunky, rich red tomato sauce mixed with browned meat pieces. The edges of the dish show a slight crisping of the sauce and cheese. A wooden-handled black spoon rests on the top right edge of the dish. The dish sits on a white marbled surface with a striped cloth partially visible on the bottom right. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top servings with a sprinkle of freshly chopped basil or parsley—this adds a fresh pop of color and a hint of brightness that cuts through the richness. Sometimes a little shaved Parmesan over the top is the perfect finishing touch.

Side Dishes

This casserole pairs beautifully with a crisp green salad dressed with vinaigrette or some roasted veggies like asparagus or broccoli. Garlic bread on the side is an easy no-brainer that my family always devours with the cheesy bake.

Creative Ways to Present

For special occasions, I like to bake individual portions in ramekins for a cute presentation. You can also sprinkle some toasted pine nuts on top or drizzle a little pesto for an elevated look and flavor. It makes a great centerpiece when paired with a nice wine bottle and candlelight.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Reheating is easy and leftovers taste just as comforting the next day—sometimes even better once the flavors have melded.

Freezing

If you want to freeze, assemble the casserole but don’t bake it first. Wrap tightly with foil and freezer-safe wrap. It freezes beautifully for up to 2 months. When ready, bake directly from frozen—just add extra baking time and keep it covered until heated through and bubbly.

Reheating

I reheat leftovers in a 350°F oven covered with foil to prevent drying, usually for 15-20 minutes, or until heated all the way through. A quick microwave zap works too, but I prefer the oven to keep that cheese melty and creamy.

FAQs

Can I use frozen tortellini for this recipe?

Yes, you can use frozen tortellini, but fresh tortellini tends to cook better and absorb the sauce more fully in a baked casserole. If using frozen, slightly reduce the baking time and check for doneness early to avoid overcooking.
Is it necessary to brown the ground beef first?

Absolutely—it’s important to brown the beef properly to develop flavor and texture. If you skip this step, the sauce won’t have the same richness and might taste more bland.
Can I make this recipe dairy-free or vegan?

Yes! Substitute the ground beef with plant-based crumbles or lentils, and swap mozzarella for vegan cheese alternatives. Also, check your tortellini—use vegan or dairy-free pasta. The flavor will be different but still delicious.
How do I know when the tortellini is done baking?

The casserole is ready when it’s hot and bubbling around the edges, and the tortellini has softened—usually about 40 minutes covered. You can test by poking a piece with a fork; it should be tender but not mushy.

Final Thoughts

This Cheesy Baked Tortellini Casserole Recipe holds a special place in my kitchen because it’s effortless, comforting, and hits all the right notes with minimal fuss. I love how it brings everyone together around the dinner table, and I have a feeling you’ll enjoy it just as much as we do. Give it a try for your next meal—I promise it’s a total winner you’ll be making again and again!