Million Dollar Baked Tortellini

Prep: 5 mins

Cook: 30 mins

Difficulty: Easy

Servings: 8 Servings

hen I’m hungry for a dinner that is pure comfort food, I usually turn to Italian-inspired casseroles and baked pastas because my whole family loves those flavors. There’s enough variation in this cozy category that I can serve something different every week, from meatball and penne pasta bakes to creamy Alfredo baked spaghetti, with ingredients I always have on hand.

Refrigerated tortellini, jarred marinara sauce, and cream cheese are a few ingredients that are always in my kitchen, and they are the foundation for my Million Dollar Baked Tortellini. This dish was inspired by the viral recipes for Million Dollar Baked Spaghetti, made with a homemade meat sauce and enhanced with something creamy. My baked tortellini is incredibly easy to prepare, which makes it perfect for weeknights. And with flavors that are this rich and satisfying, it’s a meal you’ll keep coming back to when you need a forkful of comfort.

Ingredients

2 ounces cream cheese, cubed and at room temperature
1 tablespoon olive oil
1 pound lean ground beef
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
3/4 teaspoon kosher salt
1 (about 24-ounce) jar marinara sauce
1/2 cup water
20 ounces refrigerated cheese tortellini
8 ounces shredded whole milk low-moisture mozzarella or Italian-blend cheese (about 2 cups), divided
Finely chopped fresh parsley or basil leaves, for garnish (optional)
Red pepper flakes, for garnish (optional)

Instructions

Arrange a rack in the top third of the oven and heat the oven to 375°F.
Heat 1 tablespoon olive oil in a large Dutch oven or high-sided skillet over medium-high heat until shimmering. Add 1 pound lean ground beef, 2 teaspoons onion powder, 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, and 3/4 teaspoon kosher salt. Cook, breaking up the beef into small pieces with a wooden spoon until the beef is cooked through, 7 to 9 minutes.
Add 1 (about 24-ounce) jar marinara sauce. Add 1/2 cup water to the now-empty marinara jar, seal the jar, and shake to loosen any remaining sauce from the jar. Pour into the pan and stir to combine.
Stir in 20 ounces refrigerated cheese tortellini, 4 ounces of the shredded mozzarella cheese, and 2 ounces room-temperature cream cheese until the cheeses are melted.
Transfer to a 8x8- or 9x9-inch (at least 2 inches high) or other 2- to 2 1/2-quart baking dish and spread into an even layer. (Alternatively, you can leave it in the pan if it is oven-safe.) Sprinkle with the remaining 4 ounces shredded mozzarella cheese.
Bake until heated through, the cheese is melted, and the sauce is bubbling around the edges, 15 to 20 minutes. Garnish with finely chopped fresh parsley leaves and red pepper flakes if desired.