Million Dollar Baked Tortellini Casserole is a cozy, cheesy, and delicious dish that layers cheesy tortellini with a rich tomato sauce and plenty of melted cheese on top. It’s the kind of meal that comes together easily, yet feels special and comforting every time. The soft tortellini and bubbly cheese make it perfect for a family dinner or a casual get-together.
I love making this casserole because it’s like a big, warm hug on a plate. It’s super forgiving too—you can add in your favorite veggies or swap the sauce if you want. I always make a little extra sauce to make sure every bite is nice and saucy. One of my favorite parts is when the cheese on top gets all golden and slightly crispy; it just takes it to the next level.
This dish is great served with a simple green salad or some garlic bread to soak up all those tasty flavors. And honestly, it’s just a crowd-pleaser. I’ve brought it to potlucks and dinner parties, and everyone always asks for the recipe. It’s one of those meals that’s easy to make, fun to eat, and leaves you feeling happy and full.
Key Ingredients & Substitutions
Cheese Tortellini: Fresh or refrigerated tortellini works best here for a soft, tender bite. If you can’t find cheese-filled, spinach or mushroom tortellini are tasty swaps. Frozen tortellini is fine too—just cook a bit longer.
Ground Beef: I like lean ground beef for this dish, but ground turkey or chicken are good options if you want something lighter. For a veggie twist, try sautéed mushrooms or lentils instead.
Marinara Sauce: A good-quality jarred marinara is convenient, but you can use any favorite pasta sauce. For extra flavor, add a splash of red wine or a pinch of red pepper flakes.
Cheese: Mozzarella adds melty stretch, and Parmesan gives a nice sharpness. Feel free to mix in provolone or fontina if you want a richer cheese taste.
How Do You Make Sure the Tortellini and Sauce Blend Well Without Getting Mushy?
The key is to cook the tortellini just until al dente, so it holds its shape after baking. Then combine it gently with the meat sauce to coat each piece without breaking them.
- Boil tortellini but stop cooking 1-2 minutes before package time says.
- Drain well to avoid extra water that can make the casserole soupy.
- Mix tortellini with sauce carefully; stir enough to combine but don’t overhandle.
- Let the casserole rest a few minutes after baking; this helps the sauce thicken and flavors settle.
Equipment You’ll Need
- 9×13 inch baking dish – perfect for holding the casserole and cooking evenly.
- Large pot – for boiling the tortellini quickly and easily.
- Skillet or frying pan – to sauté the onions, garlic, and cook the ground beef.
- Cooking spoon and ladle – for stirring ingredients and serving the sauce.
- Measuring cups and spoons – to keep ingredients just right.
Flavor Variations & Add-Ins
- Swap ground beef for cooked sausage or turkey for a different flavor.
- Add cooked spinach, mushrooms, or bell peppers to the sauce for extra veggies.
- Mix in a dash of red pepper flakes or Italian herbs to spice it up.
- Top with a blend of cheeses like provolone or gouda for new cheesy flavors.
How to Make Million Dollar Baked Tortellini Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 pound cheese tortellini (fresh or refrigerated)
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jar (24 oz) marinara or spaghetti sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 25 minutes to bake, plus a few minutes to cook the tortellini and ground beef on the stove. In total, you’ll spend around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Tortellini:
Boil the cheese tortellini in salted water following the package instructions, but cook until just al dente so they don’t get mushy when baked. Drain and set aside.
2. Prepare the Meat Sauce:
Warm the olive oil in a large skillet over medium heat. Sauté the diced onion until soft and see-through, about 3-4 minutes. Add minced garlic and cook for another 30 seconds. Add the ground beef, breaking it up with a spoon, and cook until browned and cooked through, about 6-8 minutes. Drain any extra fat. Stir in the marinara sauce and Italian seasoning, then simmer gently for 5 minutes. Season to taste with salt and pepper.
3. Assemble and Bake:
In a large bowl, combine the cooked tortellini and the meat sauce, stirring gently to make sure the pasta is coated. Transfer everything to a greased 9×13 inch baking dish. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top. Bake in the oven at 375°F (190°C) for 20-25 minutes until the cheese is melted, bubbly, and lightly golden. Let the casserole sit for 5 minutes before serving. Garnish with chopped fresh parsley for a touch of color and fresh flavor.
Can I Use Frozen Tortellini for This Casserole?
Yes! Just be sure to thaw the frozen tortellini before cooking. You can thaw them overnight in the fridge or quickly by running them under cold water. Cook them until al dente as directed before mixing with the sauce.
Can I Make This Recipe Vegetarian?
Absolutely! Swap the ground beef for sautéed mushrooms, lentils, or your favorite plant-based meat substitute. The sauce and cheese will keep it flavorful and satisfying.
How Do I Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through or microwave in short bursts, stirring in between for even heating.
Can I Prepare This Ahead of Time?
Yes! Assemble the casserole a few hours in advance, cover it tightly, and refrigerate until ready to bake. You may need to add a few extra minutes to the baking time if baking straight from the fridge.