Name: Baked Tortellini Casserole with Cheese Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 pound lean ground beef (97/3); 1 small onion, diced; 3 garlic cloves, minced; 28 oz can crushed tomatoes or whole peeled tomatoes, crushed by hand; 8 oz can tomato sauce; 1 tablespoon dried Italian seasoning; 1 1/2 teaspoons kosher salt; Freshly ground black pepper, to taste; 24 oz package fresh cheese tortellini; 3 cups freshly grated mozzarella cheese

Jump to Recipe· 4.5 from 113 reviews

If you’re craving a comforting, cheesy dinner that’s easy to throw together but feels totally special, then you’re going to love my Baked Tortellini Casserole with Cheese Recipe. I absolutely love how this dish turns out every time—warm, gooey, and loaded with rich, melty mozzarella and tender tortellini baked in a savory tomato sauce. When I first tried this, it quickly became a family favorite, and I’m excited to share all my tips so your version comes out perfect too.

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Why You’ll Love This Recipe

Simplicity Meets Flavor: A straightforward recipe that packs a ton of comforting, cheesy flavor without complicated steps.
Perfect for Busy Nights: Prep in under 20 minutes, then let the oven do the work while you relax or handle other tasks.
Family-Pleaser: Everyone from picky eaters to seasoned foodies goes crazy for this baked tortellini.
Customizable: Easily tweak with your favorite herbs, cheese blends, or add veggies to make it your own.

The image shows a large black baking dish filled with a layered pasta bake. The bottom layer has visible tomato sauce with small chunks of meat, rich red in color. On top of this is a thick layer of melted white cheese, which looks creamy and slightly browned in some spots. Scattered green herbs, probably parsley or basil, are sprinkled over the cheese, adding color contrast. There are curled pasta pieces, possibly tortellini, peeking through the cheese layer, coated in sauce and cheese. A black spoon with a wooden handle rests inside the dish near the top corner. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Baked Tortellini Casserole with Cheese, cheesy tortellini bake, easy tortellini casserole, baked pasta recipes, comfort food dinner

Ingredients You’ll Need

The magic of this Baked Tortellini Casserole with Cheese Recipe lies in simple, quality ingredients that balance out beautifully—rich Italian seasoning, fresh tortellini, and plenty of melty mozzarella. Picking fresh cheese tortellini at the grocery aisle will really up your game here, trust me.

Flat lay of a small white ceramic bowl of golden olive oil, a handful of fresh lean ground beef, a small white ceramic bowl with diced white onion, three peeled garlic cloves, a small white ceramic bowl of crushed bright red tomatoes, a small white ceramic bowl of smooth red tomato sauce, a small white ceramic bowl containing dried Italian seasoning herbs, a small white ceramic bowl of kosher salt crystals, a small white ceramic bowl of freshly ground black pepper, a generous mound of fresh cheese tortellini pasta, and a small white ceramic bowl heaped with freshly grated mozzarella cheese, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Baked Tortellini Casserole with Cheese, cheesy tortellini bake, easy tortellini casserole, baked pasta recipes, comfort food dinner

Olive oil: Use good-quality extra virgin for sautéing and enhancing flavor.
Lean ground beef: I prefer 97/3 to keep it flavorful without too much grease.
Small onion: Diced finely so it cooks evenly and blends seamlessly.
Garlic cloves: Freshly minced for that sharp aromatic punch.
Crushed tomatoes (28 oz can): You can hand-crush whole peeled tomatoes for extra texture.
Tomato sauce (8 oz can): Adds smoothness and richness to the sauce.
Dried Italian seasoning: This blend lifts the flavor profile – use a good quality mix.
Kosher salt: Essential for seasoning and bringing all flavors out.
Freshly ground black pepper: Adds just the right kick.
Fresh cheese tortellini (24 oz): The star of this dish — soft, stuffed, and wonderfully filling.
Freshly grated mozzarella cheese (3 cups): Use freshly grated instead of pre-shredded for the best melt and stretch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Baked Tortellini Casserole with Cheese Recipe is. Over time, I’ve tried all sorts of variations—some that added veggies, others that swapped the beef, and even some spicy twists. Feel free to make it your own; that’s part of the fun!

Add Veggies: My family’s favorite is tossing in chopped spinach or mushrooms before baking for an extra nutrient boost.
Meat Alternatives: Try ground turkey or Italian sausage for a slightly different flavor that’s just as hearty.
Cheese Mix: I sometimes swap half the mozzarella for provolone or fontina to mix up the gooey textures.
Spice it Up: Add red pepper flakes or a dash of hot sauce to the sauce if you like a little heat—my husband loves this twist!

How to Make Baked Tortellini Casserole with Cheese Recipe

Step 1: Sauté the Aromatics and Brown the Beef

Start by heating olive oil in a large skillet over medium heat. Toss in your diced onion and cook until it’s soft and translucent—this usually takes about 5 minutes. Adding the minced garlic after helps prevent burning, so cook for just another minute until fragrant. Then, add the ground beef. Break it up with a spatula and let it brown thoroughly until there’s no pink left. I like to drain excess fat here if your beef is on the fattier side to keep things from feeling greasy.

Step 2: Build the Sauce and Season

Once your beef is browned, stir in the crushed tomatoes and tomato sauce. This combination creates a rich, hearty sauce that clings perfectly to the tortellini. Season everything with kosher salt, freshly ground pepper, and dried Italian seasoning. I like to taste the sauce here and adjust the seasoning because it’s easier than later. Let the mixture simmer gently for a few minutes while you gather the tortellini and cheese.

Step 3: Combine Tortellini and Cheese with the Sauce

This might be my favorite part—folding in the uncooked fresh tortellini right into the sauce along with half of the mozzarella cheese. Don’t worry about cooking the tortellini beforehand; it bakes right in the casserole, soaking up all those cozy tomato and beef flavors. The cheese inside and outside the casserole make everything melt beautifully to cheesy perfection.

Step 4: Bake and Enjoy!

Transfer the mixture to a casserole dish and sprinkle the remaining mozzarella cheese evenly on top. Cover the dish tightly with aluminum foil to keep all the moisture in and bake at 350°F for about 40 minutes. You’ll know it’s done when it’s bubbling in the middle and you see the cheese on top melted and slightly golden. Let it rest for 5 minutes before serving to let everything set perfectly.

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Pro Tips for Making Baked Tortellini Casserole with Cheese Recipe

Use Fresh Tortellini: Fresh tortellini bakes better and stays tender inside, unlike dried varieties that could turn gummy.
Don’t Skip the Foil Cover: Covering prevents the cheese on top from burning and keeps the tortellini from drying out during baking.
Hand-Crush Tomatoes: Crushing whole peeled tomatoes yourself adds more texture and freshness to the sauce than pre-crushed cans.
Rest Before Serving: Letting it sit five minutes after baking helps the casserole set so it slices nicely without everything sliding around.

How to Serve Baked Tortellini Casserole with Cheese Recipe

Baked Tortellini Casserole with Cheese Recipe - Serving

Garnishes

I usually sprinkle fresh chopped basil or parsley on top right before serving for a fresh pop of color and bright herbal notes. Sometimes a light drizzle of good olive oil or a sprinkle of crushed red pepper flakes takes it up a notch if we want a little extra bite.

Side Dishes

My go-to sides are a crisp green salad with a tangy vinaigrette or some steamed broccoli to balance out all that cheesy richness. Garlic bread also works amazingly if you’re in the mood for something extra hearty.

Creative Ways to Present

For special occasions, I’ve served this casserole family-style in a rustic ceramic dish paired with little ramekins of Parmesan and chili flakes so everyone can customize their plates. I’ve also tried layering it with sautéed vegetables for a festive layer-cake effect, which looks impressive and tastes delicious.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I find that the casserole thins out a bit overnight because the tortellini absorbs sauce, so adding a splash of water or extra sauce when reheating helps revive that beautiful creamy texture.

Freezing

This recipe freezes well, too. I usually prepare the casserole fully but don’t bake it; then freeze it covered tightly with foil. When I’m ready, I thaw overnight and bake as usual, adding a bit more time to ensure it’s heated through.

Reheating

The best way I’ve found is reheating in the oven at 325°F, covered with foil to keep moisture intact. It takes about 15-20 minutes and tastes almost as good as freshly baked. You can also microwave single portions covered and stirred halfway through for quick lunches.

FAQs

Can I use frozen tortellini for this recipe?

You can, but I recommend thawing it first to prevent excess water from making the casserole watery. Fresh tortellini works best because it cooks perfectly during baking and doesn’t absorb too much moisture.
Do I have to cook the tortellini before baking?

Nope! The fresh tortellini cooks right in the casserole while baking. This saves time and makes the dish easier, but be sure to cover it well with foil so the tortellini steams evenly in the sauce.
Can I make this vegetarian?

Absolutely. Swap out the ground beef for sautéed mushrooms, zucchini, or Italian-seasoned tofu. The sauce and cheese combo still makes it deliciously satisfying.
How do I avoid the casserole being too watery?

Use fresh tortellini and drain any excess liquid from your tomatoes if possible. Cover the dish with foil while baking to trap the moisture without making the top soggy. Also, avoid adding too much extra water when reheating leftovers.

Final Thoughts

This Baked Tortellini Casserole with Cheese Recipe is one of those dishes I keep coming back to because it feels like a warm hug on a plate—simple, satisfying, and totally customizable. I hope you enjoy it as much as my family does. Get cozy, grab a fork, and dive into that cheesy, tomato-packed goodness. You’ll be making this one on repeat, I promise!