If you’re craving all the cozy comfort of lasagna but want something quicker and a bit different, you’re going to adore this Baked Tortellini Lasagna Recipe. Imagine tender cheese-filled tortellini swimming in a rich, meaty tomato sauce, crowned with layers of melty mozzarella and parmesan, all baked together for a bubbly, golden finish. It’s like lasagna’s delightful cousin who’s here to save your weeknight dinner with minimal fuss and maximum flavor. Trust me, once you try this, it’s going to become one of your go-to meals!
Why You’ll Love This Recipe
- Super Quick to Make: Prep and cook times combined are under 30 minutes, perfect for busy nights.
- Comforting & Crowd-Pleasing: My family actually requests this recipe on repeat — it’s that good.
- Simple Ingredients: You can find everything easily at your local grocery store or even Costco.
- Easy to Customize: Swap beef for turkey or add veggies for a personal twist.
Ingredients You’ll Need
The magic of this Baked Tortellini Lasagna Recipe lies in its straightforward ingredients that all work beautifully together. I love using fresh cheese tortellini — it cooks fast and delivers that satisfying cheesy bite every time. When shopping, grabbing a jar of your favorite marinara really makes or breaks the sauce, so choose one you enjoy eating solo too!
- Ground beef: Opt for 80/20 to keep it juicy but not too greasy.
- Cheese tortellini: I personally like the ones from Costco or Barilla; thaw them before adding if frozen.
- Marinara sauce: A good quality jarred sauce is a shortcut, but feel free to use homemade if you have it.
- Olive oil: Use extra virgin for better flavor when sautéing the onions and garlic.
- Mozzarella cheese: Freshly shredded melts more evenly compared to pre-shredded.
- Parmesan cheese: Freshly grated parmesan adds the best nutty kick.
- Ricotta cheese: Adds creamy richness — don’t skip it!
- Sweet onion: Adds a subtle sweetness that balances the savory beef and tomato.
- Garlic cloves: Freshly minced for that fragrant punch.
- Salt and pepper: Season to taste as you go; this makes a big difference.
- Fresh basil leaves: To sprinkle over at the end — trust me, it brightens everything up.
Variations
I’ve played around with this Baked Tortellini Lasagna Recipe quite a bit, and it’s so fun to make it your own. You can easily swap out proteins, add veggies, or even turn it into a vegetarian delight. Don’t be shy about adapting it to what you love or what’s in your fridge!
- Protein swap: I’ve made this with ground turkey or Italian sausage for a different flavor profile — both turn out great and just as comforting.
- Vegetarian: Omit the meat and add sautéed mushrooms, spinach, or zucchini to keep it hearty without the beef.
- Cheese variations: Mixing in provolone or fontina adds extra creaminess and depth.
- Spice it up: Adding a pinch of red pepper flakes or a splash of hot sauce wakes up the flavors beautifully.
How to Make Baked Tortellini Lasagna Recipe
Step 1: Sauté Aromatics and Brown the Beef
Heat your skillet over medium-high and pour in a tablespoon of olive oil until it shimmers. Toss in the chopped sweet onion and minced garlic, letting them cook gently until fragrant and translucent — about 3 minutes. This step is crucial because those aromatics form the base of your sauce flavor. Then, add the ground beef, breaking it up as it browns evenly. Once cooked, drain off any excess fat — this keeps the dish from getting greasy but keeps it flavorful.
Step 2: Add Sauce and Cheeses, Then Toss in Tortellini
Pour the marinara into the skillet with your beef and stir to combine. Lower the heat to a gentle simmer. Sprinkle in the parmesan and dollop the ricotta cheese, stirring until everything melds into one creamy, rich sauce. Next, add your thawed tortellini right into the skillet and let them cook in the sauce for 7 to 8 minutes, stirring occasionally. If you’re using frozen tortellini, I recommend cooking it according to package directions first — trust me, it avoids a gummy texture.
Step 3: Top with Mozzarella and Bake
Once your tortellini is nestled in that lovely sauce, sprinkle a generous layer of shredded mozzarella over the top. The gooey melted cheese is what takes this from tasty to downright indulgent. Pop the entire skillet or transfer the mixture to a baking dish if your skillet isn’t oven-safe, and bake in your preheated 400°F oven for about 10 minutes or until you get that bubbly, golden cheese crust you dream about.
Step 4: Garnish and Serve Warm
Finish off your creation by scattering freshly chopped basil leaves over the top just before serving. The bright herbal notes complement the richness perfectly. Grab a big spoon, dig in, and get ready to enjoy comfort food at its finest.
Pro Tips for Making Baked Tortellini Lasagna Recipe
- Use Thawed Tortellini: I found that adding frozen tortellini directly to the sauce makes them mushy or unevenly cooked, so thaw them before adding.
- Drain Excess Fat: After browning beef, draining helps keep the sauce pleasant and not greasy, which I learned after a few too-greasy batches.
- Fresh Basil Finish: Adding fresh basil right at the end brings a burst of color and freshness that really lifts the dish.
- Oven-Safe Skillet: Using a cast iron skillet means you can go from stovetop to oven with no mess or extra dishes.
How to Serve Baked Tortellini Lasagna Recipe
Garnishes
Fresh basil is my go-to garnish here — I love how it adds that lovely fresh herbal aroma and bright green pop on top of all the cheesy goodness. Sometimes I’ll even sprinkle a bit more parmesan cheese and cracked black pepper before serving for an extra flavor boost.
Side Dishes
I usually serve this Baked Tortellini Lasagna Recipe with a simple green salad tossed in a tangy vinaigrette to balance the richness. Roasted veggies like asparagus or garlic green beans also pair beautifully and add some crunch and freshness to the plate.
Creative Ways to Present
For special occasions, I like to serve this in individual ramekins or mini cast iron skillets — it feels extra fancy and everyone loves having their own bubbling personal lasagna. You can also layer it in a clear baking dish so the cheesy layers show through, making it a visual treat at family dinners.
Make Ahead and Storage
Storing Leftovers
I usually let my leftovers cool completely, then store them in airtight containers in the fridge for up to 3 days. I’ve found this reheats really well without losing too much texture or flavor, so it’s great for quick lunches or next-day dinners.
Freezing
This Baked Tortellini Lasagna Recipe freezes surprisingly well! Just portion it into freezer-safe containers before baking or after cooling leftovers. When you want to enjoy it again, thaw overnight in the fridge and reheat in the oven or microwave until warmed through.
Reheating
I prefer reheating leftovers covered with foil in a 350°F oven to keep the cheese melty and prevent drying out. Microwaving works in a pinch, but the oven always gives that fresh-out-of-the-oven vibe and texture back.
FAQs
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Can I use frozen tortellini directly in this recipe?
While you can add frozen tortellini straight into the sauce, I found it tends to cook unevenly or become mushy. It’s best to thaw first or cook according to package instructions before adding, ensuring perfect texture.
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What type of cheese tortellini works best?
I love using fresh cheese tortellini brands like Costco’s or Barilla — they cook evenly and have a great cheesy filling that pairs wonderfully with the sauce and cheese layers.
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Can I make this recipe vegetarian?
Absolutely! Simply skip the ground beef and add sautéed mushrooms, spinach, or your favorite veggies. The ricotta and mozzarella keep it creamy and satisfying even without meat.
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What’s the best way to reheat leftovers?
I recommend reheating in a 350°F oven with foil covering to keep the cheese melty without drying out the tortellini. Microwave reheating works but can change the texture slightly.
Final Thoughts
This Baked Tortellini Lasagna Recipe has quickly become a family favorite and honestly one of my happiest kitchen discoveries. It’s simple, comforting, and downright delicious — plus, it saves me time without sacrificing that homemade feel. I really hope you give it a try and enjoy it with your loved ones as much as we do. Trust me, this one’s going to be in your recipe rotation for a long time!
Print
Baked Tortellini Lasagna Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Description
This Baked Tortellini Lasagna is a hearty and comforting Italian-inspired dish featuring cheese tortellini simmered in a rich marinara sauce with ground beef, layered with creamy ricotta, parmesan, and mozzarella cheeses, then baked to bubbly perfection. It’s an easy one-pan meal perfect for family dinners or weeknight gatherings.
Ingredients
Meat and Pasta
- 1 lb ground beef
- 12 oz package cheese tortellini (thawed; Costco or Barilla brand recommended)
Sauce and Cheese
- 1 (24 oz) jar marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1/3 cup ricotta cheese
Vegetables and Seasoning
- 1/2 sweet onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 5–6 fresh basil leaves, chopped
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the assembled dish.
- Sauté Aromatics and Brown Beef: Heat a large skillet or cast iron pan over medium-high heat and add olive oil. Once warm, add chopped onions and minced garlic, cooking until fragrant, about 3 minutes. Add ground beef and cook until fully browned, then drain excess grease.
- Combine Sauce, Cheese, and Tortellini: Lower the heat and add the jar of marinara sauce to the browned beef. Stir in parmesan and ricotta cheeses until they melt into the sauce, creating a creamy texture. Add the thawed cheese tortellini and cook for 7-8 minutes, stirring occasionally. If using frozen tortellini, cook according to package instructions before adding.
- Top with Mozzarella and Bake: Sprinkle the shredded mozzarella cheese evenly over the top of the mixture in the skillet. Transfer the skillet to the preheated oven and bake for about 10 minutes or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped basil leaves. Serve warm as a satisfying, cheesy pasta bake.
Notes
- Use thawed tortellini for best results; cook frozen tortellini separately before adding if preferred.
- If you don’t have a cast iron skillet, an oven-safe pan or baking dish works too.
- Drain excess grease after browning beef to keep the dish from becoming too oily.
- For a vegetarian option, substitute ground beef with sautéed mushrooms or plant-based meat alternatives and use vegetarian marinara sauce.
- Leftovers store well in the fridge for up to 3 days and reheat covered in the oven or microwave.
Nutrition
- Serving Size: 1/6 of recipe (approx. 1 cup)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
