18-20ouncesrefrigerated tortelliniuncooked, any variety
1 and 1/2cupsshredded mozzarella cheese
2Tablespoonsgrated Parmesan cheese
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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.