When you crave a hearty, comforting pasta dish that truly satisfies, but you want something a bit more exciting than your everyday spaghetti, this Creamy Tortellini Bake with Alfredo, Marinara, and Ground Beef is your answer. It’s a culinary masterpiece that brings together the rich creaminess of Alfredo, the bright tang of marinara, and savory ground beef, all tossed with tender tortellini and baked to cheesy perfection. This dish is a true crowd-pleaser, perfect for family dinners, potlucks, or any occasion that calls for a truly indulgent and satisfying meal.

Why I Love This Recipe

I’m a firm believer that the best comfort food often blends familiar flavors in a harmonious new way, and this tortellini bake does just that. What I absolutely adore about this recipe is the ingenious combination of two classic sauces – creamy Alfredo and zesty marinara – creating a “pink sauce” effect that coats every single tortellini. This blend offers a richer, more complex flavor profile than either sauce on its own. Add in the savory ground beef and the tender, cheese-filled tortellini, and you have a dish that is unbelievably satisfying. It’s easy enough for a busy weeknight, yet feels incredibly special and decadent. It truly is “heaven in a dish” and consistently receives rave reviews!

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can crushed tomatoes (or plain tomato sauce)
• 1 (15 ounce) can tomato paste
• 1 cup water or beef broth
• 1 teaspoon dried Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 (15 ounce) jar Alfredo sauce
• 1 (20 ounce) package refrigerated or frozen cheese tortellini (no need to thaw if frozen)
• 2 cups shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese, divided
• Fresh basil or parsley, chopped, for garnish (optional)

Swaps and Notes

• Ground Beef: Lean ground beef (80/20 or 90/10) is recommended to avoid excessive grease. Ground turkey or Italian sausage (casing removed) could also be used for different flavor profiles.
• Crushed Tomatoes/Tomato Paste: Using both creates a robust marinara base. You can use a jar of your favorite marinara sauce (about 24-26 oz) instead of the crushed tomatoes, tomato paste, water/broth, and Italian seasoning if you want a shortcut, but adjust liquid as needed.
• Alfredo Sauce: A good quality jarred Alfredo sauce makes this recipe incredibly easy. You can certainly make your own Alfredo from scratch if you prefer!
• Tortellini: Refrigerated cheese tortellini cooks quickly and holds its shape well. Frozen tortellini also works; simply add directly to the sauce, no thawing needed. Meat tortellini would also be delicious.
• Cheese: Mozzarella provides fantastic meltiness, and Parmesan adds a salty, nutty depth. A blend like Italian cheese blend or provolone would also be great.
• Veggies: Feel free to sauté diced bell peppers, mushrooms, or zucchini with the onion for added vegetables.
• Spice: A pinch of red pepper flakes can be added to the beef mixture for a little kick.

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Instructions

1. Brown Ground Beef & Aromatics: In a large skillet or Dutch oven, heat the 1 tablespoon of olive oil over medium-high heat. Add the 1 pound lean ground beef and 1 medium chopped yellow onion. Cook, breaking up the beef with a spoon, until the beef is no longer pink and the onion is softened, about 8-10 minutes. Drain any excess grease thoroughly.
2. Stir in the 2 cloves minced garlic and cook for 1 minute until fragrant.
3. Make the Marinara Base: Add the 1 (15 ounce) can crushed tomatoes, 1 (15 ounce) can tomato paste, 1 cup water or beef broth, 1 teaspoon dried Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper to the skillet. Stir well to combine. Bring the mixture to a gentle simmer and let it cook for 5-7 minutes, allowing the flavors to meld.
4. Combine Sauces & Tortellini: Stir the 1 (15 ounce) jar Alfredo sauce directly into the simmering ground beef and marinara mixture. Mix until a creamy “pink sauce” forms.
5. Add the 1 (20 ounce) package refrigerated or frozen cheese tortellini directly into the skillet with the sauce. Stir gently to coat all the tortellini completely.
6. Assemble & Bake: Pour the entire tortellini mixture into a 9×13-inch baking dish, spreading it out evenly.
7. Sprinkle 1 ½ cups of the shredded mozzarella cheese and ¼ cup of the grated Parmesan cheese evenly over the top of the casserole.
8. Bake, uncovered, in a preheated 375°F (190°C) oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown, and the tortellini is cooked through and tender. If your tortellini was frozen, it may take an additional 5-10 minutes.
9. Rest & Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly and prevents it from being too runny. Garnish with fresh chopped basil or parsley if desired.

Enjoy your incredibly creamy and delicious Tortellini Bake!

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Tips for Success

• Drain Beef Thoroughly: Removing excess grease from the ground beef is crucial for a non-oily casserole.
• Don’t Pre-Cook Tortellini: The beauty of this recipe is that the tortellini cooks directly in the sauce, absorbing all that delicious flavor. Pre-cooking can make it mushy.
• Adjust Sauce Consistency: If your sauce seems too thick before adding the tortellini, you can add an extra splash of water or broth to loosen it slightly.
• Freshly Shredded Cheese: While pre-shredded cheese works, freshly shredded mozzarella and Parmesan melt smoother and have better flavor.
• Resting Period: Allowing the casserole to rest for a few minutes after baking helps the sauce thicken and the whole dish set, making it easier to scoop and serve neatly.

Serving Suggestions and Pairings

This Creamy Tortellini Bake is a hearty, complete meal on its own. It pairs perfectly with a crisp green salad with a light vinaigrette to cut through the richness, or some warm garlic bread for dipping (though the tortellini itself is very satisfying!). For other fantastic, easy-to-make Italian-inspired dishes, you might also like my This Instant Pot Lasagna Is My Favorite Way To Make Comfort Food Fast or the classic Classic Spaghetti Recipe With Homemade Sauce.

Storage and Leftover Tips

Leftover Creamy Tortellini Bake stores beautifully. Transfer any leftovers to an airtight container and refrigerate for up to 3-4 days. To reheat, you can microwave individual portions until heated through, or cover with foil and bake in the oven at 300°F (150°C) until warm. You might want to add a tiny splash of water or broth if the sauce seems a bit dry upon reheating.

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More Recipes You Will Love

If you love hearty, cheesy, and easy-to-make comfort food, here are some other Chefmaniac favorites:

• For another fantastic crowd-pleasing casserole, check out This Dorito Casserole Is My Favorite Weeknight Dinner Shortcut.
• If you’re a fan of one-pan wonders, my This Mexican Chicken And Rice Casserole Is My Favorite One-Pan Dinner That’s Always A Hit is a must-try.
• And for a fun, customizable meal that feeds a crowd, you might like This Walking Taco Bar Is My Favorite No-Fuss Way To Feed A Crowd.

Final Thoughts

This Creamy Tortellini Bake with Alfredo, Marinara, and Ground Beef is a true triumph of comfort food. It combines the best of Italian-American flavors into one incredibly satisfying, easy-to-make casserole that will undoubtedly become a new favorite in your home. Prepare for happy faces and empty plates!

What’s your favorite way to transform classic pasta dishes into a comforting casserole? Share your ideas in the comments below, and don’t forget to follow Chefmaniac.com for more delicious recipes!