Go Back
Beef and Cheese Tortellini Casserole
Andre Lewis

Beef and Cheese Tortellini Casserole

Refrigerated cheese tortellini turns a pound of ground beef into a fast casserole without a separate ricotta layer. Spinach wilts into the tomato sauce, balancing the rich pasta. Boil the tortellini only halfway; fully cooked filled pasta can burst and leak before the oven is done.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 packages refrigerated cheese tortellini 20 ounces each
  • 1 pound 90% lean ground beef
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 can crushed tomatoes 28 ounces
  • 1 cup low-sodium beef broth
  • 1 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 5 ounces baby spinach
  • 2 cups shredded mozzarella
  • 1/2 cup grated Parmesan

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Boil tortellini for half the package time and drain.
  2. Brown beef and onion and drain. Add garlic for 30 seconds, then tomatoes, broth, basil, salt and pepper and simmer 5 minutes.
  3. Stir in spinach until wilted, then gently fold in tortellini.
  4. Spread in the dish and top with mozzarella and Parmesan.
  5. Bake for 25 to 30 minutes until hot and browned in spots. Rest 10 minutes.