Name: Baked Tortellini Casserole with Italian Cheese Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 pound lean ground beef (97/3); 1 small onion, diced; 3 garlic cloves, minced; 28 oz can crushed tomatoes or whole peeled tomatoes, crushed by hand; 8 oz can tomato sauce; 1 tablespoon dried Italian seasoning; 1 1/2 teaspoons kosher salt; Freshly ground black pepper, to taste; 24 oz package fresh cheese tortellini; 3 cups freshly grated mozzarella cheese, divided

If you’re craving a comfort food that’s irresistibly cheesy and full of rich Italian flavors, you’re in for a treat with this Baked Tortellini Casserole with Italian Cheese Recipe. I absolutely love this dish because it’s both hearty and simple enough to throw together on a weeknight. The fresh tortellini gets tender right in the sauce, which means no boiling beforehand – and the Italian cheese blend melts into gooey perfection every single time. Trust me, once you make this, your family (and friends) will be asking for seconds, and maybe even thirds!

💙

Why You’ll Love This Recipe

No Pre-cooking Tortellini: The tortellini cooks directly in the sauce, saving you a step and making cleanup easier.
Rich & Cheesy Goodness: Fresh mozzarella melts perfectly into every bite, creating a dreamy cheese pull you’ll adore.
Simple Ingredients, Big Flavor: With pantry staples like crushed tomatoes and Italian seasoning, it’s a fuss-free dinner winner.
Family-Friendly: I’ve made this for year-end dinners and casual nights alike — everyone goes crazy for it.

The image shows a large black baking dish filled with a layered pasta bake. The bottom layer has visible tomato sauce with small chunks of meat, rich red in color. On top of this is a thick layer of melted white cheese, which looks creamy and slightly browned in some spots. Scattered green herbs, probably parsley or basil, are sprinkled over the cheese, adding color contrast. There are curled pasta pieces, possibly tortellini, peeking through the cheese layer, coated in sauce and cheese. A black spoon with a wooden handle rests inside the dish near the top corner. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Baked Tortellini Casserole with Italian Cheese, creamy tortellini bake, cheesy Italian tortellini casserole, easy baked tortellini dishes, hearty cheesy pasta bake

Ingredients You’ll Need

The ingredients in this Baked Tortellini Casserole with Italian Cheese Recipe come together like a little Italian love letter. I always keep these basics on hand so I can whip it up anytime a craving hits. Using lean ground beef keeps it hearty but not greasy, and fresh tortellini adds a light, pillowy texture that dried pasta just can’t match.

Flat lay of a small white ceramic bowl of golden olive oil, a handful of fresh lean ground beef, a small white ceramic bowl with diced white onion, three peeled garlic cloves, a small white ceramic bowl of crushed bright red tomatoes, a small white ceramic bowl of smooth red tomato sauce, a small white ceramic bowl containing dried Italian seasoning herbs, a small white ceramic bowl of kosher salt crystals, a small white ceramic bowl of freshly ground black pepper, a generous mound of fresh cheese tortellini pasta, and a small white ceramic bowl heaped with freshly grated mozzarella cheese, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Baked Tortellini Casserole with Italian Cheese, creamy tortellini bake, cheesy Italian tortellini casserole, easy baked tortellini dishes, hearty cheesy pasta bake

Olive oil: Use good quality extra virgin for the best flavor when sautéing the onions and garlic.
Lean ground beef 97/3: It browns nicely without too much splatter and keeps the casserole from feeling too heavy.
Small onion: Diced finely so it melts into the sauce and sweetens every bite.
Garlic cloves: Fresh is best here for that punch of aromatic flavor—don’t skimp!
Crushed tomatoes: Using canned crushed or hand-crushed whole peeled tomatoes works great, especially when fresh tomatoes aren’t in season.
Tomato sauce: Adds extra depth and smooths out the sauce’s texture.
Dried Italian seasoning: This trusty blend of herbs really brings the casserole to life.
Kosher salt & black pepper: Essential for seasoning throughout, so don’t forget to taste as you go.
Fresh cheese tortellini: No pre-cooking needed — it bakes right in the sauce and stays tender without falling apart.
Mozzarella cheese: Freshly grated to ensure it melts uniformly, delivering that cheesy pull we all crave.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

While I love how classic and perfect this baked tortellini casserole is, you can absolutely customize it based on what you have or prefer. I often swap in different proteins or add veggies for extra color and nutrition. Feel free to make it your own — this recipe is forgiving!

Add Veggies: I’ve had great luck tossing in sautéed mushrooms, spinach, or zucchini for a veggie boost. My family never even notices!
Swap the Meat: Ground Italian sausage is another favorite I sometimes use instead of beef for a spicier twist.
Make it Vegetarian: Leave out the meat, add more mushrooms and spinach, and double up on the cheese — still delicious.
Use Different Cheese: Try a mix of mozzarella and fontina or provolone for a slightly different melt and flavor profile.

How to Make Baked Tortellini Casserole with Italian Cheese Recipe

Step 1: Sauté the Aromatics and Brown the Beef

Start by heating olive oil in a large skillet over medium heat. Add finely diced onion and sauté until soft and translucent — you’ll know it’s ready when your kitchen smells sweet and savory. Then toss in the minced garlic and cook for another minute until fragrant, but be careful not to burn it, or the flavor will turn bitter. Next, add the lean ground beef and break it up with your spatula as it browns. Cook until no pink remains and the beef is starting to brown nicely — this builds flavor for your sauce base. Draining excess fat isn’t necessary if you’re using lean ground beef, but feel free if it looks too oily.

Step 2: Build Your Sauce and Add Seasonings

Once your beef is browned, pour in the crushed tomatoes and tomato sauce, stirring everything together gently. Season with kosher salt, freshly ground black pepper, and dried Italian seasoning. This is where the sauce gets its signature flavor, so taste and adjust the seasoning as you like. I usually add a pinch more salt than the recipe calls for because my family loves a salty kick. Let the sauce simmer for a few minutes to meld the flavors before moving on.

Step 3: Mix in the Tortellini and Cheese

Here’s the magic part you’re going to love: stir the uncooked fresh tortellini right into the simmering sauce along with half (1 1/2 cups) of the freshly grated mozzarella. Make sure the tortellini is evenly coated in sauce to prevent sticking. The fresh tortellini will cook perfectly during the baking process, soaking up all those delicious flavors. This trick saved me so much time when I discovered it — no boiling mess and the pasta isn’t mushy at all!

Step 4: Bake Until Bubbling and Golden

Transfer your mixed casserole into a 9×13-inch baking dish, smoothing it out evenly. Sprinkle the remaining 1 1/2 cups of mozzarella over the top — this cheese blanket browns beautifully and makes for the most satisfying cheesy crust. Cover the dish tightly with foil (to keep moisture in) and bake in a preheated 350°F oven for about 40 minutes. You’ll know it’s ready when the casserole is hot and bubbly throughout. If you crave a golden, crispier top, you can uncover it during the last 5-10 minutes of baking.

👨‍🍳

Pro Tips for Making Baked Tortellini Casserole with Italian Cheese Recipe

Use Fresh Tortellini: I learned using fresh over frozen or dried tortellini keeps it tender and prevents the casserole from drying out.
Don’t Overbake: Keeping an eye near the 40-minute mark helps avoid a mushy texture.
Even Cheese Distribution: Stir some mozzarella into the sauce and sprinkle some on top for melty, cheesy layers throughout.
Seal it Tight: Covering tightly with foil keeps moisture in, especially important since the tortellini cooks in the sauce.

How to Serve Baked Tortellini Casserole with Italian Cheese Recipe

Baked Tortellini Casserole with Italian Cheese Recipe - Serving

Garnishes

I like to finish this casserole with a sprinkling of freshly chopped basil or parsley — it adds a pop of freshness and vibrant color. Some crushed red pepper flakes on the side are my go-to if you like a bit of heat, but I usually keep things mellow for the kids. A grating of Parmesan cheese just before serving makes it feel extra special, too.

Side Dishes

Since this casserole is pretty filling on its own, I often pair it with a crisp green salad dressed lightly with balsamic vinaigrette. Garlic bread or a warm focaccia is perfect if you want to make it more indulgent. For veggies, roasted broccoli or a simple sauté of green beans balances the richness nicely.

Creative Ways to Present

For special occasions, I love making individual portions in small ramekins — perfect for a dinner party. You can top each with a little fresh basil leaf and a sprinkle of extra cheese for an elegant touch. Another fun idea is layering with spinach or even fun-shaped tortellini for a playful twist that kids adore.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The casserole keeps its creamy texture well, and the flavors actually deepen overnight. When ready to eat, I give it a good stir before reheating to redistribute the sauce and cheese.

Freezing

This baked tortellini casserole freezes beautifully. I portion it into freezer-safe dishes or cover the whole casserole tightly with foil and plastic wrap. Freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before baking as directed, adding extra time if baking from frozen.

Reheating

Reheating in the oven at 325°F wrapped with foil works best to maintain the melty cheese and avoid drying out. Microwave works in a pinch, but be sure to cover to trap moisture and reheat gently in short bursts, stirring in between.

FAQs

Can I use frozen tortellini for this casserole?

You can, but fresh tortellini works best for texture and cooking time. If using frozen, you might need to add a bit more baking time and check the pasta doneness, as frozen tortellini takes longer to cook through in the sauce.
Is it necessary to brown the meat before baking?

Absolutely! Browning the ground beef develops deeper flavors and improves texture. Skipping this step can lead to bland sauce and a different mouthfeel.
Can I make this recipe vegetarian?

Yes! Simply omit the ground beef and load up on vegetables like mushrooms, spinach, and zucchini. You can also add extra cheese or substitute with plant-based meat alternatives to keep it hearty.
How do I prevent the casserole from drying out during baking?

Covering the casserole tightly with foil traps moisture and ensures the tortellini cooks perfectly without drying. Also, using fresh tortellini helps retain moisture better than dried pasta.
Can I prepare this casserole ahead of time?

You can assemble it a few hours ahead and refrigerate before baking. Just let it sit at room temperature for about 20 minutes before baking to ensure even cooking.

Final Thoughts

When I first tried this Baked Tortellini Casserole with Italian Cheese Recipe, it quickly became one of my go-to comfort meals because of how straightforward and satisfying it is. There’s something so cozy about cheesy baked pasta that makes everyone feel at home. I hope you’ll enjoy making and sharing this recipe as much as I do — it’s perfect for family dinners, potlucks, or anytime you want to treat yourself to a cheesy Italian feast without fuss. Give it a whirl, and let me know if it becomes part of your regular rotation!