Easy Beefy Tortellini Bake (Cheesy, Meaty & Family-Friendly)

This easy beefy tortellini bake is a comfort food favorite packed with juicy ground beef, cheesy tortellini, and a rich marinara sauce—all topped with melty mozzarella. It’s a perfect weeknight dinner recipe the whole family will love. With just a handful of ingredients, it’s ready in under an hour and great for make-ahead meals.

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Why You’ll Love This Beefy Tortellini Bake

Fast prep: Only 20 minutes of hands-on time
Family-friendly: Cheesy and hearty, even picky eaters love it
Make-ahead option: Assemble the night before and bake when ready
Minimal ingredients: Quality over quantity

Ingredients Overview

Ground Beef: Use high-quality, grass-fed beef for rich flavor.
Marinara Sauce: Store-bought or homemade both work. Boost flavor with sautéed garlic or anchovies.
Tortellini: Mozzarella-filled tortellini hold their shape and bake beautifully.
Cheese: A blend of shredded mozzarella and Parmesan gives you that perfect cheese pull.

How to Make Beefy Tortellini Bake

Preheat oven to 375°F.
In a large skillet, cook ground beef until browned. Drain excess fat.
Stir marinara sauce into the beef. Simmer for a few minutes to meld flavors.
In a greased 9×13 baking dish, layer half the tortellini, half the meat sauce, and half the cheese. Repeat layers.
Cover with foil and bake for 20 minutes. Uncover and bake an additional 10–15 minutes until bubbly and golden.

Tip: You can assemble this dish the night before, refrigerate it, and pop it in the oven when ready to bake. Perfect for busy weeknights!

Yield: 6 - 8 servings

Beefy Tortellini Bake

Heat oven to 375F. Move the rack to the top third of the oven.
In a large skillet, heat oil over medium heat. Add the garlic, stir and cook until golden, about 1 to 2 minutes. 
Add the ground beef; stir and cook until beef is cooked through, about 8 to 10 minutes. Season with salt and pepper to taste. Transfer beef to a plate. 
Using the same pot, no need to clean it out; add the onions, mushrooms, carrots, and anchovies (if using). Cook and stir until tender and soft, about 7 to 10 minutes. Stir in 2 cups of marinara. Use an immersion blender to process the sauce until smooth (alternately transfer sauce to a blender or food processor and blend until a smooth texture is achieved). 
Add the cooked beef to the marinara sauce. Bring sauce to a gentle simmer. Cover and continue simmer for 20 minutes for the flavors to meld.
Meanwhile, spread 1 cup of sauce on the bottom of a 9 x 13 baking dish. Layer with half the ravioli in an even layer. Sprinkle half the mozzarella and Parmesan cheese on top. Repeat this once more to create 2 layers.
Cover the dish with foil and bake for 20 minutes. Remove foil and continue to bake until cheese is golden brown and sauce bubbles, about another 5- 10 minutes. Remove from oven and transfer to a wire rack to cool 10 minutes. Top with chopped parsley. Serve immediately.

Ingredients

1 tablespoon olive oil
3 cloves garlic, chopped
1 lb. Ground Beef
3/4 cup chopped onion
3/4 cup chopped mushroom
3/4 cup chopped carrots
4 anchovies, finely chopped (optional)
24 oz. marinara sauce (store-bought or homemade)
20 oz. uncooked cheese ravioli or tortellini
3 cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese

Instructions

Heat oven to 375F. Move the rack to the top third of the oven.
In a large skillet, heat oil over medium heat. Add the garlic, stir and cook until golden, about 1 to 2 minutes. 
Add the ground beef; stir and cook until beef is cooked through, about 8 to 10 minutes. Season with salt and pepper to taste. Transfer beef to a plate. 
Using the same pot, no need to clean it out; add the onions, mushrooms, carrots, and anchovies (if using). Cook and stir until tender and soft, about 7 to 10 minutes. Stir in 2 cups of marinara. Use an immersion blender to process the sauce until smooth (alternately transfer sauce to a blender or food processor and blend until a smooth texture is achieved). 
Add the cooked beef to the marinara sauce. Bring sauce to a gentle simmer. Cover and continue simmer for 20 minutes for the flavors to meld.
Meanwhile, spread 1 cup of sauce on the bottom of a 9 x 13 baking dish. Layer with half the ravioli in an even layer. Sprinkle half the mozzarella and Parmesan cheese on top. Repeat this once more to create 2 layers.
Cover the dish with foil and bake for 20 minutes. Remove foil and continue to bake until cheese is golden brown and sauce bubbles, about another 5- 10 minutes. Remove from oven and transfer to a wire rack to cool 10 minutes. Top with chopped parsley. Serve immediately.

Notes

• Swap tortellini with ravioli or another stuffed pasta if you prefer.
• Add chopped spinach, mushrooms, or zucchini for extra veggies.
• This dish can be assembled a day ahead and refrigerated until ready to bake.
• Freezer-friendly: assemble but don’t bake. Cover tightly and freeze for up to 2 months. Bake from frozen at 375°F for 45–50 minutes covered, then uncover for 10–15 more minutes until golden.
• Leftovers keep in the fridge for 3–4 days and reheat well in the microwave or oven.

Frequently Asked Questions

Can I use frozen tortellini in this recipe?

Yes! Just thaw or boil it slightly before assembling the casserole. That way, it cooks evenly and doesn’t release too much water in the oven.

Can I freeze this Beefy Tortellini Bake?

Absolutely. Assemble the dish in advance, cover it tightly, and freeze before baking. When ready to serve, bake from frozen at 375°F for about 45–50 minutes covered, then remove foil and bake an additional 10–15 minutes until golden and bubbly.

What cheeses can I use besides mozzarella and Parmesan?

Fontina, provolone, cheddar, or even Monterey Jack work great! Mix and match your favorites for a fun twist.

Can I make this dish ahead of time?

Yes! Assemble it a day in advance, cover, and refrigerate. Then bake it when you’re ready. It’s perfect for busy weeknights or entertaining.

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Filed Under: Easy

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