Name: Cheesy Baked Tortellini Casserole Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
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 anything like me and love a cozy, cheesy dinner that practically makes itself, then this Cheesy Baked Tortellini Casserole Recipe is going to blow your mind. It’s all the comfort of a classic baked pasta, but with fresh tortellini that you don’t even need to pre-cook, mixed into a savory meat sauce and topped with gooey mozzarella. Seriously, once I started making this, it quickly became a family favorite—I can’t wait for you to try it and see why!

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Why You’ll Love This Recipe

Ready in Under an Hour: You get a full-on baked dinner on the table without spending all day in the kitchen.
No Boiling Tortellini First: Using fresh tortellini right in the sauce saves you an extra step and keeps things easy.
Family-Friendly Comfort: Creamy, cheesy, and meaty—perfect for getting even picky eaters excited about dinner.
Versatile and Customizable: You can easily swap meats or cheeses to match what you have on hand or your dietary needs.

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

The beauty of this Cheesy Baked Tortellini Casserole Recipe is in how straightforward the ingredients are—they come together in a way that’s both satisfying and familiar. Use high-quality fresh tortellini when you can, and don’t skimp on the cheese; that’s what really makes it sing.

Olive oil: Choose a good quality extra virgin to get that fragrant base flavor.
Lean ground beef: I like 97/3 to keep it lean but flavorful.
Small onion: Diced finely so it melts into the sauce without overpowering.
Garlic cloves: Fresh and minced for that punch of aroma.
Crushed tomatoes: Use canned for convenience or crush whole peeled tomatoes by hand for a fresher feel.
Tomato sauce: Adds that smooth tomato goodness to balance the crushed tomatoes.
Dried Italian seasoning: A little magic dust of herbs that brings everything together.
Kosher salt: To season perfectly without overdoing it.
Freshly ground black pepper: Adds a little bite and complexity.
Fresh cheese tortellini: The star of the show—no need to boil first!
Mozzarella cheese: Freshly grated for that gooey, melty topping you’ll want to dig into immediately.

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 absolutely love how easy it is to adapt this recipe depending on what I have in the fridge or what my family’s craving—sometimes I switch up the meat or add extras to keep things fun and fresh. You should totally experiment too!

Meat Swap: I’ve made it with Italian sausage or ground turkey, and it’s just as delicious—try whichever protein you prefer for a different flavor twist.
Vegetarian Version: Leave out the meat and toss in sautéed mushrooms, spinach, or zucchini for a veggie-packed casserole.
Cheese Varieties: Mixing mozzarella with provolone or Parmesan gives a deeper cheese flavor that’s super satisfying.
Spicy Kick: Add crushed red pepper flakes or a drizzle of hot honey on top if you like a little heat.

How to Make Cheesy Baked Tortellini Casserole Recipe

Step 1: Sauté your onions and garlic

Start by heating olive oil in a large skillet over medium heat. Toss in your diced onions and cook them until they’re soft and translucent—I usually let them get just a tiny bit golden for extra flavor. Then, add the minced garlic and cook for about 30 seconds to a minute until fragrant, being careful not to burn it. This simple step creates the flavor base that really sets this casserole apart.

Step 2: Brown the ground beef

Add the lean ground beef right to the skillet. Break it up with your spatula and cook, stirring occasionally, until it’s nicely browned and fully cooked through. This usually takes around 5-7 minutes. A handy tip I learned is to drain any excess grease once it’s done, so your casserole doesn’t get oily.

Step 3: Stir in the tomatoes, sauce, and seasonings

Now, pour in the crushed tomatoes and the tomato sauce. Sprinkle in your dried Italian seasoning, kosher salt, and freshly ground black pepper to taste. Give everything a good stir so those flavors meld. Let the sauce simmer on low for a few minutes if you have time—it helps build that rich, comforting taste we’re aiming for.

Step 4: Add fresh tortellini and mozzarella

Here’s the magic: no need to boil the tortellini first! Just stir your fresh tortellini straight into the sauce. Then add 1 1/2 cups of the mozzarella cheese, mixing well so it starts melting right into the sauce, making it beautifully creamy.

Step 5: Assemble and bake the casserole

Transfer your tortellini and sauce mixture into a casserole dish, smoothing it out evenly. Sprinkle the remaining 1 1/2 cups of mozzarella cheese on top for that irresistible cheesy crust. Cover tightly with foil—this keeps the moisture in and allows the tortellini to cook perfectly while baking. Bake at 350°F (175°C) for about 40 minutes, until the casserole is hot and bubbly. When you remove the foil during the last 5-10 minutes, you can get that gorgeous golden cheese crust.

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Pro Tips for Making Cheesy Baked Tortellini Casserole Recipe

Use Fresh Tortellini: Fresh tortellini cooks perfectly in the sauce while baking, saving you the step of boiling pasta separately.
Don’t Skip the Foil Cover: Covering keeps the moisture in so your tortellini isn’t dry and the cheese melts evenly.
Grate Your Own Cheese: Fresh grated mozzarella melts better and has superior flavor over pre-shredded cheese.
Let It Rest Before Serving: Allow the casserole to sit 5-10 minutes after baking to let it set, so portions hold together beautifully.

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 love sprinkling a little fresh chopped basil or parsley on top—its brightness cuts through the richness perfectly. Sometimes I grate a bit of Parmesan over the top once it’s plated for a salty kick. A drizzle of good olive oil at the end is also a simple luxury that elevates it.

Side Dishes

This casserole is pretty hearty on its own, but when I want to round out the meal, I usually serve it with a crisp, green salad dressed with a tangy vinaigrette or roasted garlic bread to soak up any extra sauce. You really can’t go wrong!

Creative Ways to Present

For special occasions, I like to bake this in individual ramekins or mini cast-iron skillets. It makes serving elegant and fun, plus everyone gets their own perfect cheesy portion. You can also sprinkle fresh herbs and a little red pepper flakes on top for a pop of color and flavor.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and it keeps beautifully for 3-4 days. When I reheat portions, the flavors have often deepened and the cheese stays lovely and melty with a quick zap in the oven or microwave.

Freezing

I’ve frozen the casserole before baking and also leftover portions after baking. When freezing pre-baked, cover tightly in foil and plastic wrap. Bake from frozen at the same temperature but add some extra time. Leftover baked portions freeze great too—just thaw in the fridge overnight before reheating.

Reheating

To keep that cheesy melty goodness, I prefer reheating in the oven at 325°F, covered loosely with foil to avoid drying out. If in a hurry, the microwave works fine—just cover with a damp paper towel to keep moisture in.

FAQs

Can I use frozen tortellini instead of fresh?

You can use frozen tortellini, but I recommend thawing it before adding to the casserole for even cooking. Since frozen tortellini has more moisture, it may affect the sauce texture slightly, but it still works well.
Is it okay to substitute ground turkey or chicken?

Absolutely! Ground turkey or chicken makes a lighter version of this casserole. Just make sure to brown the meat thoroughly for the best flavor.
Do I have to cover the casserole when baking?

Covering it for most of the bake time traps moisture so the tortellini cooks evenly and stays tender. Removing the foil near the end helps brown the cheese topping perfectly.
Can I make this recipe vegan or dairy-free?

Yes! Use plant-based tortellini and vegan cheese alternatives, and swap the ground beef for sautéed mushrooms or plant-based crumbles to make it vegan-friendly.

Final Thoughts

This Cheesy Baked Tortellini Casserole Recipe is one of those dishes that feels like a warm hug in food form. I’ve lost count of how many times it’s rescued my weeknight dinners when I wanted something easy but impressive. The best part? Everyone loves it, and it always fills the house with that irresistible aroma as it bakes. I can’t recommend giving this one a try enough—you’ll be thanking yourself for discovering such a simple, satisfying meal!