Description
A hearty, cheese-studded pasta bake that marries pillowy cheese tortellini with classic meat lovers pizza flavors, finished with bubbling mozzarella and a golden top.
Ingredients
Scale
- 20 ounces fresh cheese tortellini
- 1/2 pound ground beef
- 1/2 pound Italian sausage, casings removed
- 1/2 cup pepperoni, chopped
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Handful fresh basil leaves, optional for garnish
Instructions
- Preheat Your Equipment: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish and set aside.
- Combine Ingredients: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ground beef and Italian sausage, cook until browned and crumbly, about 6–8 minutes. Drain excess fat if necessary. Stir in chopped pepperoni, 3 cups marinara sauce, and 1 teaspoon Italian seasoning. Simmer 4–6 minutes to blend flavors.
- Prepare Your Cooking Vessel: While the sauce simmers, bring a large pot of salted water to a boil and cook 20 ounces tortellini according to package instructions until just al dente, usually 1–3 minutes for fresh tortellini. Drain well.
- Assemble the Dish: Transfer drained tortellini to the prepared baking dish. Pour the meat and marinara mixture evenly over the tortellini and gently toss to combine. Sprinkle half of the 2 cups shredded mozzarella and half of the 1/2 cup grated Parmesan over the mixture. For extra cheesiness repeat a light second layer of tortellini and sauce if your dish allows, then top with remaining mozzarella and Parmesan.
- Cook to Perfection: Bake the assembled dish uncovered in the preheated oven for 20–25 minutes until cheese is melted, bubbling, and lightly golden on top. If you prefer extra browning, broil on high for 1–2 minutes while watching carefully.
- Finishing Touches: Remove from oven and let rest 5 minutes to allow the sauce to thicken slightly. Scatter torn fresh basil over the top for color and brightness if using.
- Serve and Enjoy: Spoon portions onto plates and serve hot with garlic bread or a crisp salad. Watch the cheese stretch and enjoy immediately.
Notes
- Use freshly shredded cheese for better melt and flavor.
- Undercook tortellini slightly before baking to avoid a mushy texture after baking.
- To make ahead, assemble and refrigerate, then bake when ready; add a few extra minutes to baking time if chilled.
- For a crispier top, broil for the final 1–2 minutes, watching closely to prevent burning.
Nutrition
- Serving Size: 1 of 6 (about 1 generous cup)
- Calories: 520
- Sugar: 6g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg