Baked Tortellini

This cheesy baked tortellini is like a warm hug in a casserole dish!

Cheese tortellini and fresh spinach come nestled in a meaty marinara sauce with an ooey-gooey, melty topping.

But what I love most about this dish is how easy it is to make. Just a quick saute, simmer, and bake is all it needs. 

So go ahead, indulge those comfort food cravings even on a busy weeknight!

Why You’ll Love This Baked Tortellini

Family-Friendly: Kids and adults will devour this dish! It will become a new family favorite, guaranteed.

Simple Prep: With easy-to-follow steps and minimal prep, this recipe comes together seamlessly. You get a cozy meal without spending hours in the kitchen.

Comfort Food: Between the cheesy tortellini and the hearty meat sauce, this dish is the ultimate comfort food. Watch everyone come back for seconds (or thirds)! 

Versatile Dish: It’s perfect for cozy nights in, family dinners, potlucks, and more. No matter the occasion, it will be a hit.

Ingredients

• Refrigerated Cheese Tortellini: No boiling required! I use cheese tortellini, but you can pick your favorite filling.
  
• Lean Ground Beef: It’s browned, crumbled, and simmered with the sauce for extra hearty goodness.
  
• Onion and Garlic: They add depth and aromatics to the store-bought sauce.
  
• Marinara Sauce: Use jarred for convenience or go the extra mile with homemade marinara sauce. 
  
• Canned Diced Tomatoes: They add texture and more depth to the sauce.
  
• Dried Oregano, Dried Basil, Red Pepper Flakes: To enhance the sauce with Italian-inspired flavors.
  
• Salt and Pepper: Essential flavor enhancers to elevate all the ingredients. 
  
• Fresh Baby Spinach: It wilts into the sauce for extra nutrition.
  
• Ricotta, Mozzarella, and Parmesan Cheese: Use ricotta for creaminess, mozzarella for gooeyness, and Parmesan for a salty, umami punch.
  
• Fresh Basil or Parsley: The finishing touch to add a bright, fresh flavor and make the dish pop.

How to Make Baked Tortellini

With baked tortellini, you get a hot meal on the table without all the fuss! It comes together with a few simple steps.

1. Prep. Preheat the oven to 375°F. Lightly grease a 9×13 baking dish.

2. Brown. In a large skillet, brown the ground beef and onion over medium-high heat for about 5-7 minutes. Drain the excess fat. Add the garlic and cook for 1 minute.

3. Stir and simmer. Stir in the marinara sauce, diced tomatoes, oregano, basil, and red pepper flakes. Bring to a simmer and cook for 5 minutes. Season with salt and pepper.

4. Add. Add the fresh spinach and stir until wilted. Remove from the heat.

5. Layer. Spread half of the sauce in the prepared baking dish. Top with the uncooked tortellini. Dollop the ricotta evenly over the top, then pour the rest of the sauce over the top.

6. Sprinkle. Sprinkle the mozzarella and Parmesan cheeses over the casserole. Cover with foil.

7. Bake. Bake for 30 minutes. Remove the foil and bake for another 5-10 minutes until the cheese is melted.

8. Garnish and serve. Garnish with fresh herbs. Serve hot. 

Tips for the Best Baked Tortellini

Baked tortellini is such an easy dinner. Still, I have a few tips you should read before beginning. 

• Switch up the protein. Instead of ground beef, try Italian sausage. Or, use a combination of both!
  
• Go meat-free. For a vegetarian version, simply omit the beef. You can also add more sauteed veggies like mushrooms or bell peppers.
  
• Take a shortcut. Instead of fresh tortellini, use frozen for convenience. Be sure to thaw first or add additional baking time so the tortellini is thoroughly cooked.
  
• Get a step ahead. To save time, you can prepare the meat sauce up to two days in advance. Be sure to store it in an air-tight container and refrigerate.
  
• Make it crunchy. For more texture, add some breadcrumbs on top for a crunchy topping.
  
• Add tasty mix-ins. For more variety, customize this baked pasta dish with mix-ins. Chopped olives, sun-dried tomatoes, and sauteed mushrooms are some ideas.

How to Store

I don’t recommend freezing this dish because the texture of the pasta and cheese will change. Although, I doubt you’ll have trouble polishing off the leftovers the next day!

To Store: Transfer cooled leftovers to an air-tight container. Refrigerate for up to 3-4 days. 

To Reheat: Place leftovers in an oven-safe dish and cover with foil. Reheat in a preheated 350°F oven for 15-20 minutes until warmed through. You can also microwave individual portions on medium power for 2-3 minutes, stirring halfway through.

Baked Tortellini

Course: Main CourseCuisine: Italian

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

500

kcal

This easy baked tortellini is hearty and comforting! With layers of tortellini, meat sauce, spinach, and cheese, it’s sure to become a favorite.

Ingredients

• 1 (20-ounce) package refrigerated cheese tortellini

• 1 pound lean ground beef

• 1 medium onion, diced

• 3-4 cloves garlic, minced

• 1 (24-ounce) jar marinara sauce

• 1 (14.5-ounce) can diced tomatoes

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/4 teaspoon red pepper flakes

• salt and pepper, to taste

• 4 cups fresh baby spinach

• 1 cup ricotta cheese

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• fresh basil or parsley for garnish

Instructions

• Preheat the oven to 375°F. Lightly grease a 9×13 baking dish.
• In a large skillet, cook the ground beef and onion over medium-high heat until beef is browned, about 5-7 minutes. Drain excess fat. Add garlic and cook for 1 minute more.
• Stir in the marinara sauce, diced tomatoes, oregano, basil, and red pepper flakes. Bring to a simmer and cook for 5 minutes. Season with salt and pepper to taste.
• Add the fresh spinach to the sauce and stir until wilted. Remove from heat.
• Spread half of the sauce in the prepared baking dish. Top with the uncooked tortellini in an even layer. Dollop the ricotta evenly over the tortellini. Pour the remaining sauce over the top.
• Sprinkle the mozzarella and Parmesan cheeses evenly over the casserole. Cover tightly with foil.
• Bake for 30 minutes. Remove foil and bake for 5-10 minutes more, until the cheese is melted and bubbly and the tortellini is tender.
• Let stand for 5 minutes before serving. Garnish with fresh basil or parsley if desired. Enjoy!