Crowd-pleasing baked tortellini is a delicious cheesy casserole with extra oomph thanks to an easy yet flavorful tomato and meat sauce. With fewer than 10 ingredients and about 10 minutes of prep–no boil required–this is a terrific way to deliver a hot meal on busy nights. It’s easy to make ahead, too.

Casserole dish full of baked tortellini with meat sauce.

The Best Baked Tortellini Casserole

This is the ultimate easy comfort food, friends. Tender tortellini, a flavorful tomato meat sauce, and plenty of cheese, all baked together in one cozy casserole. You’ll love that it comes together quickly and with zero fuss. It’s the ultimate way to feed a crowd, ensure plenty of leftovers to enjoy throughout the week, or just get a hot home-cooked meal on the table in spite of having a hectic day.

Ingredients & Common Substitutions

Labeled photo of ground beef, cheese tortellini, Parmesan and mozzarella cheese, onion, herbs, minced garlic, Italian seasoning, and marinara sauce in prep bowls.

Here are a few notes and shopping tips about the ingredients you’ll need to make this, as well as possible substitutions. Full ingredients & amounts are in the recipe card below.

  • Ground Beef. Adds major flavor and heartiness to the sauce, not to mention protein. You can swap in ground turkey, ground chicken, or crumbled Italian sausage. Read the recipe notes below for more details on minor changes if using poultry.
  • Onion and Garlic. Aromatics make everything better!
  • Marinara Sauce. Use your favorite jarred kind — we love Rao’s for a treat, but Trader Joe’s marinara is a fraction of the cost and almost as good. Or be adventurous (and economical!) and make your own marinara. It’s so easy and so tasty. You can also substitute vodka or any other favorite pasta sauce.
  • Tortellini. Use the refrigerated uncooked kind for best results. It’s usually sold in the deli section. You can use tortellini with any filling you like–our favorites are cheese or a cheese and spinach blend, but the sky’s the limit. You’ll want two small packages or one large one–about 18-20 ounces in total.
  • Mozzarella and Parmesan. You can definitely substitute a different type of cheese if you prefer, just be sure it will melt well.
  • Italian Seasoning, Kosher Salt, and Black Pepper.

Can I make this vegetarian?

Definitely! It’s easy to make this a vegetarian baked tortellini. You’ll just omit the ground meat, clearly, and instead sauté onions in a bit of olive oil, then add the remaining sauce ingredients, tortellini, and cheese. Bake as directed. It’s also easy to toss in extra vegetables for added nutrition and to stretch the sauce–see suggestions and directions under “variations” below.

How To Make Baked Tortellini

This is an overview. Full instructions with timing & temperatures are in the recipe card below.

Step One: Brown ground beef and onion in a large skillet. You do not need to add any oil or extra fat if using ground beef, or if substituting pork Italian sausage. These meats render enough fat on their own. If using ground chicken or turkey, warm 1-2 teaspoons olive oil in the pan first. Whatever protein you’re using, add garlic, Italian seasoning, salt, and pepper to taste.

Step Two: Scrape the meat mixture into a large casserole dish, and stir in the sauce, uncooked tortellini, a little more than half of the mozzarella. Spread out into an even layer and top with remaining cheese.

Pro Tip: If you have a very large oven-safe skillet, there’s no need to transfer this to a casserole dish. You can mix everything together in the skillet and make it a one-pot meal.

Step Three: Cover tightly with foil. This is important so it retains enough liquid to properly cook the tortellini. Bake, covered for about 30 minutes. When done, the cheese should be melted, the tortellini tender, and the sauce bubbling pleasantly around the edges.

Pro Tip on Broiling: To get a nicely browned top, remove the foil and broil the dish for the last 1-3 minutes of cooking time, but only if you are using a ceramic or metal baking dish. Watch carefully to be sure it doesn’t start to burn. Once broiling starts, it goes fast! Do not broil if using a glass or Pyrex baking dish. They can sometimes crack (or even explode!) from the extreme direct heat.

How to tell when tortellini is cooked?

Tortellini is done when it is firm but soft enough to be pierced easily with a fork. When you bite one, it should lightly stick to your teeth for just a moment.

Extreme close-up of tortellini baked in a tomato meat sauce.

Does tortellini have to be boiled?

No! Although refrigerated tortellini does need to be cooked before it is consumed, it’s possible to cook it in either a baked casserole dish, such as this one, or in a simmering sauce, as in this recipe for creamy Tuscan tortellini. It’s also possible to cook them directly in a simmering soup, like this creamy tomato version. The key is to be sure the tortellini is surrounded by enough liquid so that it becomes tender while being heated throughout to a safe temperature.

Is cheese tortellini already cooked?

Although some brands of packaged tortellini advertise themselves as pre-cooked for convenience, the majority are not fully cooked and should be either boiled or simmered in sauce.

Make Ahead & Freezing Instructions

Baked tortellini is a terrific make-ahead meal, or meal to deliver to someone in need. Here’s what to do:

  • Making Ahead: Baked tortellini can be prepared up to 2 days in advance. Assemble it fully, including the final sprinkle of cheese. Cover tightly with foil, then store in the fridge until ready to bake. I find that after more than 48 hours in the fridge, the texture begins to be compromised.
  • Freezing: A tortellini bake can also be prepped and frozen for up to 3 months. Again, assemble it fully, cover the pan very tightly and wrap in an extra layer of plastic wrap or a freezer-safe bag if possible. Defrost overnight in the refrigerator before baking, or bake straight from frozen.
  • If baking from the refrigerator, plan to add 5-10 minutes to the baking time.
  • If tortellini was frozen, try to let the frozen baking dish rest at room temperature for 15-20 minutes prior to baking, and plan to add 20-30 minutes to the baking time. Pyrex and some ceramic casserole dishes are vulnerable to cracking or even exploding when they encounter sudden and huge swings in temperature.

Variations and Add-Ins

  • Add veggies. It’s easy to integrate shredded or finely diced carrots, chopped zucchini, or chopped bell pepper straight into this casserole. Cook any of these with the ground beef mixture for 2-3 minutes. You can also add baby spinach–add this when combining everything in the baking pan. It will wilt in the oven.
  • Swap ground turkey, ground chicken, or crumbled Italian sausage for the ground beef. If using ground turkey or ground chicken, warm 1-2 teaspoons of olive oil in the skillet before adding the meat and onions. This is not needed for ground beef or Italian sausage, because those meats render enough fat on their own.
  • Make it vegetarian. Leave out the meat entirely, just softening the onion in 1-2 teaspoons of olive oil, then adding in the garlic, followed by the remaining ingredients. Bake as directed. Voila: vegetarian baked tortellini.
  • Add some heat. For an added touch of flavor and heat, mix a pinch of red pepper flakes into the sauce, or pass red pepper at the table for individuals to add to taste.
Close-up of a serving spoon scooping out a helping of cheesy baked tortellini.

Can I cut this recipe in half?

Absolutely! Just bake it in an 8”x8” or 9”x9” pan instead of a larger rectangular pan. Or, make the full recipe, but in two smaller pans; save one in the freezer for a rainy day, or deliver it to a friend or neighbor.

Serving Suggestions

This is plenty hearty all on its own, but to go all out, pair it with garlic bread, garlic knots, or homemade breadsticks.

A light, fresh salad makes a very nice complement to baked tortellini–I love a simple Caesar, or a breezy blend of greens and veggies with Italian salad dressing. And my kids love this tortellini with simple steamed or roasted green beans on the side.

Looking for a little fresh garnish? Sprigs of fresh basil, parsley, or oregano are pretty and perfectly on point for flavor.

Storage & Reheating

As with most pasta dishes, this one is great to reheat and enjoy for lunch the next day.

  • Storage: Leftovers keep very well for 3-4 days. Store in your favorite prep boxes in the refrigerator.
  • Reheating: Warm in the microwave or over medium-low heat in a small saucepan. Add a splash of broth or water to help loosen the sauce and minimize sticking, only if needed.

I don’t recommend freezing this one, because the tortellini is likely to become mushy if fully cooked, frozen, and rewarmed.

More Easy Baked Pasta Recipes

Baked pasta is always a sure-fire way to feed a crowd, ensure leftovers, or just put some cozy comfort food in your loved ones’ bellies. And they don’t have to be boring! Next up, try our favorite baked ravioli with spinach, classic make-ahead friendly macaroni and cheese, a chicken Parmesan pasta bake, or this delicious ground turkey baked pasta.

If you try this Baked Tortellini Recipe, don’t forget to rate it and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

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4.49 from 27 votes

Baked Tortellini with Meat Sauce

Crowd-pleasing baked tortellini with a meat and marinara sauce is a delicious cheesy casserole with major flavor in only 10 minutes of prep.

Ingredients

  • 1 pound lean ground beef
  • 1/2 medium yellow onion chopped
  • 2-3 cloves garlic minced
  • 2 teaspoons Italian seasoning
  • kosher salt and fresh-cracked black pepper
  • 24 ounces marinara sauce about 3 cups
  • 18-20 ounces refrigerated tortellini uncooked, any variety
  • 1 and 1/2 cups shredded mozzarella cheese
  • 2 Tablespoons grated Parmesan cheese

Instructions

  • Preheat the oven to 375 degrees F. Set out a large rectangular baking dish, 9”x13” or similar.
  • Warm a large skillet over medium-high heat. Add the ground beef and onion. Cook for 3-4 minutes, until the onion is softened and the beef mostly browned. Drain any excess fat.
  • Add garlic, Italian seasoning, 1/2 teaspoon salt, and 6-8 cracks of pepper to the pan. Cook for 1-2 minutes more, stirring well.
  • Scrape the beef mixture out into the baking dish. Stir in the marinara sauce, uncooked tortellini, and a little more than half of the mozzarella. Top with remaining mozzarella and the Parmesan.
  • Cover the baking dish tightly with foil, and bake, covered, for 30 minutes.
  • Remove the foil. The cheese should be melted, the tortellini tender, and the sauce bubbling. (If you test a tortellini, take one from the middle, not from the top, to be sure they're all fully tender.)
  • To lightly brown the top, turn the oven to broil for 1-2 minutes, watching carefully to be sure the top does not burn. Remove from the oven, let rest for 3-4 minutes, then sprinkle lightly with chopped parsley or basil. Serve and enjoy!

Notes

  • Want to add veggies? Add shredded carrots, zucchini, or bell pepper – cook with the ground beef mixture for 2-3 minutes. Or stir in baby spinach – add when combining everything in the baking pan.
  • One-Pot Instructions: If you have a large oven-safe skillet, such as a Dutch oven or deep cast iron skillet, you can skip transferring the meat into a baking dish and make this a one-pot meal.
  • More Heat: For an added touch of flavor and heat, serve with a sprinkle of red pepper flakes, or pass these at the table for individuals to add to taste.
  • Make-Ahead Instructions: 
    • Prepare the sauce, combine everything in a casserole dish, including the final sprinkling of cheese, then cover tightly with foil.
    • The dish can then be placed in the refrigerator overnight to bake the next day, or placed straight in the freezer for up to 3 months.
    • If baking from the refrigerator, plan to add 5-10 minutes to the baking time.
    • If tortellini was frozen, defrost in the refrigerator overnight if possible. I have not tried baking this directly from the freezer. It may work, but I would definitely recommend letting the frozen baking dish rest at room temperature for 20-30 minutes prior to baking. Pyrex and some ceramic casserole dishes are vulnerable to cracking or even exploding when they encounter sudden and huge swings in temperature.

Nutrition Estimate

Calories: 493 kcal, Carbohydrates: 45 g, Protein: 37 g, Fat: 18 g, Saturated Fat: 8 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 0.3 g, Cholesterol: 103 mg, Sodium: 1162 mg, Potassium: 649 mg, Fiber: 5 g, Sugar: 7 g, Vitamin A: 706 IU, Vitamin C: 9 mg, Calcium: 314 mg, Iron: 5 mg
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