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Baked Tortellini is the cozy, cheesy dinner that comes together in one pot and disappears just as fast, with pillowy cheese tortellini in a hearty meat sauce under a blanket of bubbly mozzarella. This is the meal I throw together on a *busy weeknight* when the girls are starving and I need dinner on the table fast. If you love an easy baked pasta, you have to try our chicken alfredo bake too.
Browned beef and Italian sausage, a good jar of marinara, and cheese tortellini bake into the ultimate comfort food in under an hour.
Baked Tortellini Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 50 minutes
- ⏳ Total Time: 1 hour
- 🍽️ Serving: 6 servings
- ⚡ Calories: 679kcal
- 🌶️ Flavor Profile: Cheesy, hearty pasta in a rich Italian meat sauce
- ✋ Difficulty: Easy, about as simple as our homemade meatballs
Quick Answer
Brown ground beef and Italian sausage in a large pot, then drain and stir in jarred marinara. Add refrigerated cheese tortellini and cook a few minutes to warm through, then stir in half of the mozzarella and parmesan. Spread the mixture into a baking dish, top with the remaining cheese, cover with foil, and bake at 375 degrees F for 20 minutes. Uncover and bake 15 minutes more until hot and bubbly.
Jump to:
Why This Recipe Works
Click to see the technique science
- One pot, then bake. Everything comes together in a single pot before it goes in the dish, so cleanup is minimal.
- Beef and sausage combo. Using both meats gives the sauce deep, savory flavor that a single meat cannot match.
- Refrigerated tortellini. Cheese filled tortellini cooks right in the sauce and adds a creamy, cheesy bite in every forkful.
- Cheese in and on top. Stirring cheese into the mixture and layering more on top means melty cheese throughout.
- Ready in under an hour. From start to bubbly finish, this baked pasta is on the table in about 60 minutes.
- A guaranteed crowd pleaser. Cheesy pasta with meat sauce is the kind of dinner everyone at the table actually eats.
Why You’ll Love This Recipe
- It is hearty, cheesy comfort food that the whole family devours.
- It comes together in one pot and bakes in a single dish for easy cleanup.
- It is perfect for a crowd or meal prep, just like a big batch of our lasagna soup.
- Jarred marinara and refrigerated tortellini make it fast enough for a weeknight.
Key Ingredients
Here is the short ingredient list that turns into a cheesy pan of baked tortellini.
- Cheese tortellini: Refrigerated cheese filled tortellini is the star. It cooks right in the sauce and stays tender.
- Ground beef and Italian sausage: The combo builds a rich, savory meat sauce with great depth of flavor.
- Jarred marinara: A good quality jarred sauce keeps this fast. Use your favorite brand.
- Mozzarella: Shredded mozzarella melts into gooey, stretchy cheese both in and on top of the dish.
- Parmesan: A little grated parmesan adds a salty, nutty finish to the sauce and topping.
See recipe card for exact quantities.
Variations and Substitutions
This baked tortellini is easy to adapt to what you have on hand.
- Use all ground beef, all sausage, or swap in ground turkey or chicken.
- Stir in a handful of fresh spinach or sauteed mushrooms with the sauce.
- Use spinach and cheese or mushroom tortellini for a different filling.
- Add a pinch of red pepper flakes or Italian seasoning for more flavor.
- Swap the marinara for a jarred vodka sauce or rosa sauce for a creamier version.
How to Make Baked Tortellini
- In a large pot, brown the ground beef and Italian sausage over medium high heat until no pink remains, then drain the excess grease.
- Stir in the jarred marinara sauce until the meat is fully coated.
- Add the cheese tortellini and cook for about 3 minutes, stirring, to warm it through.
- Stir in half of the mozzarella and parmesan until melted and combined.
- Spread the mixture into a greased baking dish and top with the remaining cheese.
- Cover with foil and bake at 375 degrees F for 20 minutes, then uncover and bake 15 minutes more until bubbly.
Recipe Tips & Tricks
- Drain the grease well after browning so the sauce is not oily.
- Do not overcook the tortellini in the pot, since it finishes cooking in the oven.
- Use a good jarred marinara because the sauce flavor really shines through.
- Spray the foil or use nonstick foil so the cheese does not stick when you cover the dish.
- Let it rest for 5 minutes after baking so it sets up and serves cleanly.
- Garnish with fresh parsley for a pop of color and freshness right before serving.
Serving Ideas and Suggestions
Serve this baked tortellini hot and bubbly, scooped straight from the dish with plenty of cheese pulled up in every spoonful. A simple green salad and some garlic bread are all you need to round it into a full, satisfying dinner.
It also pairs beautifully with other Italian favorites. Set it next to a bowl of our Italian wedding soup or a plate of homemade Italian meatballs for a bigger spread.
For a lighter pasta night another time, try our spaghetti aglio e olio, which comes together with just a few pantry ingredients. Either way, this baked tortellini is the kind of cozy meal that brings everyone to the table.
Baked Tortellini FAQs
Yes. Assemble the dish through topping with cheese, cover, and refrigerate for up to a day. When ready to bake, add a few extra minutes since it starts cold. You can also fully bake it, then reheat covered in the oven until hot.
No. Refrigerated cheese tortellini cooks right in the sauce and finishes in the oven, so there is no need to boil it separately. Just warm it in the meat sauce for a few minutes before transferring to the baking dish.
Yes, frozen tortellini works. You do not need to thaw it, but add a few extra minutes of cook time in the sauce and possibly in the oven to make sure it heats through completely.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or warm the whole dish, covered, in a 350 degree F oven. Add a splash of marinara if it looks dry.
Yes. Let it cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat covered in the oven until hot and bubbly throughout.
It pairs perfectly with garlic bread and a crisp green salad. Roasted vegetables, a Caesar salad, or a cup of soup also round out the meal nicely for an easy Italian dinner.
Craving more cheesy pasta? Make our chicken alfredo bake next.
Baked Tortellini
Ingredients
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- 24 ounces jarred marinara sauce
- 20 ounces refrigerated cheese tortellini
- 3 cups shredded mozzarella cheese divided
- 2 tablespoons grated parmesan cheese divided
- Fresh chopped parsley for garnish optional
Instructions
- Preheat the oven to 375°F. Spray an 11×7 baking dish with cooking spray and set aside.
- In a dutch oven or large saucepot, crumble and brown the ground beef and Italian sausage along with the onions over medium-high heat. Cook, breaking up the meat until no pink is left and the onions appear translucent, this will take about 10 minutes. Drain excess grease from the pot.1/2 pound lean ground beef, 1/2 pound ground Italian sausage
- Add the marinara sauce and stir it to coat the meat mixture.24 ounces jarred marinara sauce
- Add the tortellini and continue to cook for another 3 minutes to warm up the tortellini, all while stirring occasionally.20 ounces refrigerated cheese tortellini
- Add half of the mozzarella and parmesan cheese, and stir it in until combined.3 cups shredded mozzarella cheese, 2 tablespoons grated parmesan cheese
- Place the mixture into the prepared baking dish. Top with the remaining cheeses.
- Cover with nonstick foil or spray a piece of foil with cooking spray, placing it spray-side down on top of the dish.
- Bake for 20 minutes, uncover, and bake for an additional 15 minutes until warm and bubbly. Serve immediately and garnish with parsley if desired.Fresh chopped parsley for garnish
Notes
- Don’t overbake the dish to avoid drying it out.
- Experiment with different brands of marinara sauce to find your favorite. Rao’s is my personal favorite store-bought brand.
- Use freshly grated cheese instead of pre-shredded for easier melting and flavor.
- Use a wide, shallow baking dish for even baking and easy serving.
Nutrition
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