Name: Cheesy Baked Tortellini with Meat Sauce recipe
Ingredients: Olive Oil: 1 tablespoon. For sautéing the aromatics and browning the meat.; Lean Ground Beef: 1 lb (about 450g). 85/15 or 90/10 lean ground beef works well. You can also use a mix of ground beef and Italian sausage (see FAQ).; Yellow Onion: 1 medium, finely chopped (about 1 cup). Forms the aromatic base of the sauce.; Garlic: 3-4 cloves, minced (about 1-1.5 tablespoons). Essential for flavour depth.; Crushed Tomatoes: 1 large can (28 ounces or about 800g). Good quality crushed tomatoes (like San Marzano style) provide the best flavour base.; Tomato Paste: 2 tablespoons. Adds concentrated tomato flavour and richness.; Beef Broth or Red Wine: ½ cup (optional, but recommended). Broth adds depth; red wine (like Merlot or Chianti) adds complexity. Water can also be used.; Dried Oregano: 1 ½ teaspoons. Classic Italian flavour.; Dried Basil: 1 teaspoon. Complements the oregano.; Salt: 1 teaspoon (adjust to taste, considering broth/sausage saltiness).; Black Pepper: ½ teaspoon, freshly ground.; Sugar: ½ teaspoon (optional). Helps balance the acidity of the tomatoes.; Red Pepper Flakes: ¼ teaspoon (optional). Adds a subtle warmth.; Refrigerated Cheese Tortellini: 2 packages (around 18-20 ounces total, or approx. 500-560g). Use your favourite brand of cheese-filled tortellini. Spinach or meat tortellini can also work. Do not use dried tortellini unless you fully cook it first.; Ricotta Cheese: 1 cup (whole milk or part-skim). Adds creamy pockets throughout the bake.; Shredded Mozzarella Cheese: 2 cups (about 8 ounces), divided. Choose low-moisture, part-skim mozzarella for best melting without excess grease. Grating your own from a block melts better than pre-shredded which often contains anti-caking agents.; Grated Parmesan Cheese: ½ cup, divided. Adds a salty, nutty flavour. Use freshly grated for best results.; Fresh Parsley or Basil: Chopped, for garnish (optional).

Ingredients

For the Rich Meat Sauce:

Olive Oil: 1 tablespoon. For sautéing the aromatics and browning the meat.

Lean Ground Beef: 1 lb (about 450g). 85/15 or 90/10 lean ground beef works well. You can also use a mix of ground beef and Italian sausage (see FAQ).

Yellow Onion: 1 medium, finely chopped (about 1 cup). Forms the aromatic base of the sauce.

Garlic: 3-4 cloves, minced (about 1-1.5 tablespoons). Essential for flavour depth.

Crushed Tomatoes: 1 large can (28 ounces or about 800g). Good quality crushed tomatoes (like San Marzano style) provide the best flavour base.

Tomato Paste: 2 tablespoons. Adds concentrated tomato flavour and richness.

Beef Broth or Red Wine: ½ cup (optional, but recommended). Broth adds depth; red wine (like Merlot or Chianti) adds complexity. Water can also be used.

Dried Oregano: 1 ½ teaspoons. Classic Italian flavour.

Dried Basil: 1 teaspoon. Complements the oregano.

Salt: 1 teaspoon (adjust to taste, considering broth/sausage saltiness).

Black Pepper: ½ teaspoon, freshly ground.

Sugar: ½ teaspoon (optional). Helps balance the acidity of the tomatoes.

Red Pepper Flakes: ¼ teaspoon (optional). Adds a subtle warmth.

For the Baked Tortellini Assembly:

Refrigerated Cheese Tortellini: 2 packages (around 18-20 ounces total, or approx. 500-560g). Use your favourite brand of cheese-filled tortellini. Spinach or meat tortellini can also work. Do not use dried tortellini unless you fully cook it first.

Ricotta Cheese: 1 cup (whole milk or part-skim). Adds creamy pockets throughout the bake.

Shredded Mozzarella Cheese: 2 cups (about 8 ounces), divided. Choose low-moisture, part-skim mozzarella for best melting without excess grease. Grating your own from a block melts better than pre-shredded which often contains anti-caking agents.

Grated Parmesan Cheese: ½ cup, divided. Adds a salty, nutty flavour. Use freshly grated for best results.

Fresh Parsley or Basil: Chopped, for garnish (optional).

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Instructions

Make the Meat Sauce – Brown Meat & Aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef (and Italian sausage, if using). Cook, breaking the meat apart with a spoon, until it’s browned and cooked through (about 5-7 minutes). Drain off any excess fat. Add the chopped onion and cook for 4-5 minutes, until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.

Make the Meat Sauce – Simmer: Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavour. Pour in the crushed tomatoes and the optional beef broth/red wine/water. Add the dried oregano, dried basil, salt, pepper, optional sugar, and optional red pepper flakes. Stir everything together well.

Make the Meat Sauce – Develop Flavours: Bring the sauce to a simmer, then reduce the heat to low, cover the pot loosely (leaving a small gap for steam to escape), and let it simmer gently for at least 20-30 minutes (or longer, up to an hour, for deeper flavour), stirring occasionally. This allows the flavours to meld and the sauce to thicken slightly. Taste and adjust seasoning if needed.

Cook the Tortellini (Partially): While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the refrigerated tortellini. Cook according to package directions, but under cook it by 1-2 minutes (it should be slightly less than al dente). Tortellini cooks quickly, and it will continue cooking in the oven, so slightly undercooking prevents it from becoming mushy in the final dish. Drain the tortellini well. Do not rinse.

Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish (or a similar 3-quart capacity casserole dish).

Combine Tortellini and Sauce: In the large pot with the drained tortellini (or in a large mixing bowl), gently combine the cooked tortellini with the prepared meat sauce. Stir carefully to ensure all the tortellini is coated without breaking it apart.

Assemble the Bake – First Layer: Spread about half of the tortellini and meat sauce mixture evenly into the bottom of the prepared baking dish.

Assemble the Bake – Cheese Layers: Dollop half of the ricotta cheese evenly over the tortellini layer. Sprinkle with half of the shredded mozzarella cheese (1 cup) and half of the grated Parmesan cheese (¼ cup).

Assemble the Bake – Second Layer: Top with the remaining tortellini and meat sauce mixture, spreading it evenly. Dollop the remaining ricotta cheese over the top. Sprinkle evenly with the remaining mozzarella cheese (1 cup) and the remaining Parmesan cheese (¼ cup).

Bake: Place the baking dish in the preheated oven. Bake uncovered for 20-25 minutes, or until the sauce is bubbly around the edges and the cheese is melted, golden brown, and slightly crusty in spots. If the top starts browning too quickly before it’s heated through, you can loosely tent it with foil for the last 5-10 minutes.

Rest Before Serving (Important!): Carefully remove the baking dish from the oven. Let the Cheesy Baked Tortellini rest for 10-15 minutes before serving. This crucial step allows the casserole to set slightly, making it easier to serve neat portions and preventing the cheese and sauce from sliding everywhere.

Garnish and Serve: Sprinkle with fresh chopped parsley or basil just before serving, if desired, for a pop of colour and freshness. Serve hot and enjoy the cheesy, meaty goodness!

Nutrition

Serving Size: one normal portion
Calories: 550-750