Baked Three-Cheese Tortellini with Ground Beef is a rich, easy oven dish that melts together cheese, cream, and seasoned beef for pure comfort. This baked pasta brings warm, cheesy layers in about an hour, so it works well for weeknights or casual dinners. If you enjoy creamy baked dinners, try the recipe for Creamy Baked Chicken and Asparagus for another simple family meal idea.
why make this recipe
- Quick & easy: simple steps and little hands-on time.
- Simple ingredients: common pantry items and fresh or frozen tortellini.
- Crowd-pleaser: cheesy, creamy, and meaty—everyone will want seconds.
- Comfort food: warm and filling for cold nights or cozy dinners.
- Stands out because the heavy cream and three cheeses make a silky sauce that clings to every tortellini, giving a rich, balanced flavor you don’t get from plain pasta bakes.
Ingredients :
- For the pasta
- 12 oz cheese tortellini (fresh or frozen)
- For the meat
- 1 lb lean ground beef
- For the cheese sauce
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper, to taste
- Seasoning
- 1 tsp Italian seasoning
- Garnish
- Fresh parsley, chopped (for serving)
Notes: Use fresh tortellini if you can — it cooks a bit faster and stays tender. If you prefer, swap ground beef for ground turkey or chicken.
how to make Baked Three-Cheese Tortellini with Ground Beef
- Preheat the oven to 375°F (190°C). Greasing the baking dish now makes it easy to transfer later.
- Heat a large skillet over medium heat. Add the ground beef and break it up with a spoon. Cook until no pink remains, about 7–10 minutes. Drain off any fat to keep the bake from getting greasy.
- Return the beef to the pan. Stir in garlic powder, onion powder, Italian seasoning, and a pinch of salt and pepper. Cook 1–2 minutes so the spices bloom; this builds flavor.
- While the beef cooks, bring a pot of water to a boil. Cook the tortellini according to package directions (usually 3–5 minutes for fresh or frozen). Drain well — excess water will thin the sauce.
- In a large bowl, combine the cooked tortellini, seasoned beef, heavy cream, mozzarella, ricotta, and Parmesan. Mix until the cheese begins to melt and everything looks evenly coated. If the mixture seems too thin, let it sit a minute for the cheeses to soften the cream.
- Transfer the mix to a greased 9×13-inch baking dish and spread it into an even layer. Smooth the top so it bakes evenly.
- Bake for 25–30 minutes, until the top is golden and the cheese bubbles at the edges. If you like a browner top, broil 1–2 minutes while watching closely.
- Remove from oven and let rest 5 minutes so the sauce sets slightly. Sprinkle with chopped fresh parsley and serve warm.
Tip inside steps: Browning the beef well and draining fat keeps the bake from becoming oily and gives more concentrated flavor.
how to serve Baked Three-Cheese Tortellini with Ground Beef
- Serve hot straight from the dish with a sprinkle of parsley or extra Parmesan.
- Pair with a simple green salad and a light vinaigrette to cut through the richness.
- Garlic bread or a crusty loaf are great for scooping up the creamy sauce.
how to store Baked Three-Cheese Tortellini with Ground Beef
- Refrigerator: Cool fully, cover, and store up to 3–4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short bursts.
- Freezer: Place cooled portions in airtight containers and freeze up to 2 months. Thaw overnight in the fridge before reheating in the oven to keep texture best.
- Reheating tip: Add a splash of cream or milk before reheating to refresh the sauce if it has thickened too much.
tips to make Baked Three-Cheese Tortellini with Ground Beef
- Use low-fat or lean beef to reduce grease.
- Don’t overcook tortellini; slight undercook helps it hold shape after baking.
- Let the bake rest before serving so it firms up and slices neatly.
- For extra flavor, saute a diced onion with the beef or add minced garlic to the pan.
- If you want a crispier top, sprinkle a little extra mozzarella or panko in the last 5 minutes of baking.
variation (if any)
- Swap ground beef for Italian sausage for a spicier, sausage-forward bake.
- Add vegetables: stir in spinach, diced bell peppers, or mushrooms for color and nutrition.
- Make it lighter: use half-and-half instead of heavy cream and reduce the ricotta to keep creaminess but cut calories.
- Make it vegetarian: replace meat with cooked lentils or chopped mushrooms for a meaty texture.
FAQs
Can I use frozen tortellini without thawing?
Yes. Cook frozen tortellini straight from the freezer according to the package. Drain well before mixing into the casserole.
Is this recipe freezer-friendly?
Yes. Cool fully, portion into airtight containers, and freeze up to 2 months. Thaw in the fridge before reheating for best texture.
Can I make this ahead of time?
You can assemble the dish, cover, and refrigerate for up to 24 hours. Add 5–10 extra minutes to baking time if baking straight from chilled.
How do I prevent the bake from getting watery?
Brown and drain the beef well, and drain tortellini fully. If needed, reduce the cream slightly or add a tablespoon of flour to the mix to help thicken.
Conclusion
This Baked Three-Cheese Tortellini with Ground Beef is a simple, cheesy comfort meal that fills plates and warms hearts. It’s quick to pull together, uses easy ingredients, and gives rich creamy results that please a crowd. If you tried this recipe, please leave a comment and a star rating — I’d love to know how it turned out and what changes you made. Share the dish on Pinterest or Facebook so friends can enjoy it too. For another tortellini idea that leans on savory, try the tortellini soup with Italian sausage for a cozy soup option.
Print
Baked Three-Cheese Tortellini with Ground Beef
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Meat
Description
A rich and easy baked pasta dish featuring cheese, cream, and seasoned ground beef for a comfort meal that’s ready in about an hour.
Ingredients
- 12 oz cheese tortellini (fresh or frozen)
- 1 lb lean ground beef
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper, to taste
- 1 tsp Italian seasoning
- Fresh parsley, chopped (for serving)
Instructions
- Preheat the oven to 375°F (190°C) and grease the baking dish.
- In a large skillet over medium heat, cook the ground beef until no pink remains, about 7–10 minutes. Drain any fat.
- Return the beef to the pan, stir in garlic powder, onion powder, Italian seasoning, salt, and pepper. Cook for 1–2 minutes.
- While the beef cooks, bring a pot of water to a boil and cook the tortellini according to package directions (3–5 minutes). Drain well.
- In a large bowl, combine cooked tortellini, seasoned beef, heavy cream, mozzarella, ricotta, and Parmesan. Mix until evenly coated.
- Transfer the mixture to the greased baking dish and spread into an even layer.
- Bake for 25–30 minutes, until golden and the cheese bubbles. Broil for 1–2 minutes for a browner top, if desired.
- Let rest for 5 minutes, sprinkle with parsley, and serve warm.
Notes
Use fresh tortellini for better texture. Ground beef can be substituted with ground turkey or chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg