Go Back
Cheesy baked tortellini casserole with hearty meat sauce bubbling hot fresh out of the oven in a white baking dish

Cheesy Baked Tortellini Casserole With Meat Sauce

Cheese tortellini layered with seasoned ground beef marinara, a creamy cream cheese and sour cream mixture, and melted mozzarella baked until golden and bubbly. A rich, satisfying one-dish dinner that comes together in 45 minutes and reheats beautifully for next-day leftovers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 621
Ingredients Equipment Method Notes

Ingredients
  

  • 20 oz refrigerated cheese tortellini not dried
  • 1 lb ground beef or ground Italian sausage
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 jar (24 oz) marinara sauce
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp red pepper flakes optional
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup grated parmesan cheese
  • 1/2 tsp garlic powder
  • 2 cups shredded mozzarella cheese, divided

Equipment

  • Large skillet
  • 9x13 Baking Dish
  • Large Pot for Pasta
  • Mixing Bowl

Method
 

  1. Preheat oven to 375°F. Grease a 9x13 baking dish.
  2. Brown ground beef in a skillet, drain excess fat, then cook onion 3 to 4 minutes. Add garlic, cook 1 minute. Stir in marinara, diced tomatoes, and spices. Simmer 8 to 10 minutes.
  3. Cook tortellini in salted boiling water for 2 minutes less than package time. Drain.
  4. Beat cream cheese with sour cream, parmesan, and garlic powder until smooth.
  5. Layer half the meat sauce in the baking dish. Add tortellini, then dollop cream cheese mixture over the top and spread gently. Pour remaining meat sauce over everything. Top with mozzarella.
  6. Cover with foil and bake 20 minutes. Remove foil and bake 10 to 15 more minutes until golden and bubbly. Rest 5 minutes before serving.

Notes

  • Undercook tortellini by 2 minutes before baking - it finishes cooking in the oven and will go mushy if fully cooked beforehand.
  • Soften cream cheese fully to room temperature before mixing - cold cream cheese leaves lumps that don't distribute evenly through the casserole.
  • Rest the finished casserole 5 minutes before scooping so the cheese layer sets slightly and portions lift cleanly.
  • Assemble unbaked up to 24 hours ahead and refrigerate - add 10 extra minutes to covered bake time when starting cold.
  • Store leftovers up to 4 days refrigerated. Reheat covered with foil at 325°F for 20 minutes or microwave at medium power in 60-second intervals.