Ground Beef Pasta Casserole Recipes: Cheesy Tortellini Bake

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Golden, bubbly cheese blankets tender tortellini and savory beef in this cozy baked pasta dinner. The sauce is rich with marinara, tomatoes, and a little sour cream, so every scoop is creamy, tangy, and seriously comforting.

This is one of those ground beef pasta casserole recipes that makes a generous 9-by-13-inch pan without a fussy prep list. Brown the beef while the tortellini cooks, stir everything together, and let the oven take care of the final melty finish.

It’s especially handy for busy weeknights, potlucks, or nights when a simple green salad and a warm, cheesy casserole sound like exactly the right plan.

Why You’ll Love This Recipe

• Big, familiar flavor: Beefy tomato sauce, tender cheese tortellini, and two kinds of melted cheese are a crowd-pleasing combination.
• Weeknight-friendly: The hands-on work is quick, and the casserole bakes while you set the table.
• Feeds a group: One pan serves about eight, making it a practical option for family dinners and casual gatherings.
• Easy to adapt: Use another short pasta, change the cheese, or tuck in vegetables you have on hand.

Ingredient Notes

• Lean ground beef: A lean blend keeps the sauce flavorful without leaving it greasy. Ground turkey, ground chicken, or mild Italian sausage can stand in; drain sausage well if it releases a lot of fat.
• Frozen cheese tortellini: It brings pasta and cheesy filling to the same dish. Cook it just shy of package directions because it continues softening in the oven. Refrigerated tortellini works too; check it early since it cooks faster.
• Marinara and diced tomatoes: A 24-ounce jar of marinara creates the saucy base, while drained diced tomatoes add texture. Choose a marinara you enjoy on its own, since its flavor leads the casserole.
• Montreal steak seasoning and Italian seasoning: Steak seasoning gives the beef a peppery, garlicky depth, and Italian seasoning rounds out the tomato sauce. If you don’t have steak seasoning, use a little garlic powder, black pepper, and salt to taste.
• Sour cream: Stirred in off the heat, it makes the sauce silky and gently tangy. Full-fat Greek yogurt is a workable substitute, though it may be slightly tangier.
• Mozzarella and cheddar: Mozzarella gives that stretchy top layer, while cheddar adds sharper flavor. Shred block cheese yourself when possible; it generally melts more smoothly than pre-shredded cheese.

Cheesy Ground Beef Tortellini Pasta Casserole

This hearty addition to your ground beef pasta casserole recipes collection takes about 15 minutes to prep and 30 minutes to bake. Let it rest briefly before serving so the sauce settles into each portion.

Ingredients

• 1 pound lean ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 2 teaspoons Montreal steak seasoning
• 1 jar (24 ounces) marinara sauce
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 tablespoon Worcestershire sauce
• 1 package (20 ounces) frozen cheese tortellini
• 1 cup sour cream
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• Chopped parsley, optional, for serving

Instructions

1. Heat the oven to 350°F. Coat a 9-by-13-inch baking dish with nonstick cooking spray.
2. Bring a large pot of salted water to a boil. Cook the frozen tortellini 1 to 2 minutes less than the package directs, then drain it thoroughly. The shorter boil keeps it from becoming too soft after baking.
3. Meanwhile, heat a large skillet over medium-high heat. Cook the ground beef and onion, breaking up the meat, until the beef is browned and the onion is soft, about 6 to 8 minutes. Add the garlic and cook for 30 seconds. Drain excess fat if needed.
   
4. Stir in the Italian seasoning, Montreal steak seasoning, marinara, drained diced tomatoes, and Worcestershire sauce. Bring the mixture to a gentle simmer and cook for 5 minutes so the seasonings blend into the sauce.
5. Take the skillet off the heat and stir in the sour cream until the sauce is smooth and lightly creamy. Removing it from direct heat helps prevent the sour cream from separating.
6. Add the drained tortellini and fold gently until it is evenly coated. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
7. Scatter the mozzarella and cheddar evenly over the top. Bake uncovered for 25 to 30 minutes, until the edges are bubbling and the cheese has melted.
   
8. For deeper color, broil the casserole for 1 to 2 minutes at the end, watching closely. Rest it for 5 to 10 minutes before scooping, then add parsley if you like.

Tips & Variations

• Don’t overcook the tortellini: It absorbs moisture while the casserole bakes. Stopping the stovetop cooking a little early gives you tender pasta rather than mushy pasta.
• Drain watery ingredients well: Drain the diced tomatoes and cooked tortellini thoroughly. Extra water can thin the sauce and keep the casserole from scooping neatly.
• Try a vegetable boost: Sauté chopped bell pepper, mushrooms, or zucchini with the onion. Cook off their liquid first, since watery vegetables can dilute the tomato sauce.
• Use another pasta if needed: Penne, rotini, or rigatoni can replace tortellini. Use about 16 ounces dry pasta, cook it al dente, and consider adding an extra half cup of mozzarella to replace the tortellini’s cheese filling.

Serving and Storage

Serve this cheesy ground beef pasta bake with a crisp Caesar salad, roasted broccoli, green beans, or garlic bread for soaking up the sauce. A simple salad with a bright vinaigrette is especially nice against the rich cheese topping.

Refrigerate leftovers in an airtight container for up to 4 days. For individual portions, microwave loosely covered in 60-second bursts, stirring or rotating between bursts, until hot throughout. Add a spoonful of water or marinara before reheating if the pasta has absorbed a lot of sauce.

To reheat a larger amount, cover it in a baking dish and warm at 350°F for 20 to 25 minutes. Uncover for the last few minutes if you’d like the cheese to crisp up again. You can also freeze cooled portions for up to 2 months; thaw overnight in the refrigerator before reheating for the best texture.

You Might Also Like

• Pasta with Ground Beef Tomato Sauce (One-Skillet Dinner)
• Chicken Pot Pie Recipe with Flaky Golden Crust
• Delicious Ground Chicken Pasta Recipes You’ll Love
• Easy Baked Pasta with Ground Beef Recipe

Frequently Asked Questions

Can I assemble this casserole ahead of time?

Yes. Assemble the casserole through the cheese topping, cover, and refrigerate for up to 24 hours. Bake it straight from the refrigerator, adding about 5 to 10 minutes as needed until the center is hot and bubbly.

Can I use fresh or refrigerated tortellini?

Absolutely. Cook it only until barely tender, usually a few minutes less than frozen tortellini. It should still have a little firmness before it goes into the sauce and oven.

How do I know when the casserole is done?

Look for bubbling sauce around the edges, fully melted cheese, and a hot center. If you have an instant-read thermometer, the middle should reach 165°F for safe serving and a thoroughly heated casserole.

Can I make this ground beef pasta casserole without sour cream?

Yes. Use full-fat plain Greek yogurt, or leave it out for a more classic tomato-sauce version. Without sour cream, the sauce will be less creamy, so an extra handful of mozzarella or a little ricotta can add back some richness.