I love quick, comforting meals, and this Easy Beef Tortellini is one of my go-to weeknight dinners when I want something hearty without fuss. It combines seared ground beef, a bright tomato sauce, and tender cheese tortellini for a satisfying one-pot supper. If you enjoy cozy baked pasta dishes, my approach borrows ideas from a popular cheesy beef tortellini bake but keeps it fast on the stovetop.
Why Make This Recipe
- Fast: Ready in about 30 minutes, perfect for busy weeknights when you want real food without a long prep time.
- Comforting flavor: Rich beef and melty cheese tortellini create a crowd-pleasing, familiar taste.
- Economical: Uses a pound of ground beef and shelf-stable pantry items to feed 4 for a reasonable cost.
- Versatile: Easy to adapt — make it saucier, add veggies, or bake it for a crispy top. I love this recipe because it’s forgiving; a small swap (spinach for one cup) instantly boosts nutrition and texture.
- Crowd friendly: Serves well at casual dinners, potlucks, or when you need a comfort-food main that pleases both kids and adults.
In case you want other beef-and-pasta ideas, this dish shares techniques with a quick cheesesteak tortellini variation that swaps spices and toppings.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 4 generous portions
- Difficulty: Easy
- Method: Brown ground beef in a large skillet, add aromatics and tomato sauce, simmer, then stir in cooked cheese tortellini and finish with fresh herbs and grated Parmesan.
This is mostly stovetop cooking with one pot for browning and finishing, so you’ll use minimal pans and cleanup is quick.
My Experience Making This Recipe
I tested this recipe several times to get the sauce-to-pasta ratio right so the tortellini stay saucy but not soupy. Early versions were too thick or too thin; adjusting to 1 cup marinara plus 1/2 cup reserved pasta water gave the best finish. Using fresh tortellini cooks faster and gives a silkier texture than dried.
How to Make Easy Beef Tortellini
Start with ingredients: 1 lb (450 g) lean ground beef, 1 small onion (finely diced), 2 garlic cloves (minced), 1 tsp Italian seasoning, 1/2 tsp red pepper flakes (optional), 1 cup marinara sauce, 1/2 cup beef or chicken broth, 9–12 oz (250–340 g) cheese tortellini (fresh or refrigerated), 2 tbsp olive oil, salt and black pepper to taste, and 1/4 cup grated Parmesan plus chopped parsley for finishing.
- Bring a large pot of salted water to a boil and cook tortellini 1–2 minutes less than package directions if they will finish in the sauce (usually 3–4 minutes for fresh). Reserve 1/2 cup pasta water and drain.
- Meanwhile heat a large heavy skillet over medium-high with 1 tbsp olive oil. Brown the ground beef, breaking it up with a wooden spoon, until no longer pink (about 6–8 minutes). Drain excess fat if needed.
- Add the onion and sauté 3–4 minutes until translucent, then add garlic and cook 30 seconds until fragrant. Stir in Italian seasoning and red pepper flakes.
- Pour in the marinara and broth, scrape the browned bits from the pan, and simmer 3–5 minutes to meld flavors. Adjust seasoning with salt and pepper.
- Add the partially cooked tortellini to the skillet along with the reserved pasta water; toss gently to coat and heat through (1–2 minutes). Stir in Parmesan and fresh parsley, and finish with a drizzle of olive oil if desired.
Equipment notes: Use a large heavy skillet (10–12 inches) or a wide sauté pan so the pasta and sauce combine in a single layer. A colander, wooden spoon, and good chef’s knife will speed prep.
For a baked finish: transfer the combined mixture to a 9×9-inch ovenproof dish, top with extra mozzarella, and broil 3–5 minutes at 500°F (260°C) until bubbly and golden.
If you like skillet-style finishes, I often borrow a few finishing tricks from an enchilada-style tortellini skillet that uses a little extra broth to keep the sauce silky.
Expert Tips for Success
- Slightly undercook tortellini: Cook pasta 1–2 minutes less than package directions if it will finish in the sauce; it absorbs liquid and won’t get mushy.
- Brown beef for flavor: Don’t rush the browning stage — the fond (browned bits) adds deep flavor when deglazed with broth or marinara. Use a stainless steel or cast-iron skillet for best fond.
- Use reserved pasta water: The starchy pasta water helps the sauce cling to tortellini and gives a glossy finish. Start with 1/4 cup and add more as needed.
- Cheese selection: A blend of grated Parmesan and shredded mozzarella melts well; freshly grated cheeses perform better than pre-shredded because they melt creamier. For a lighter finish, swap half the Parmesan for Pecorino Romano.
- Oven-safe option: If broiling to finish, use an oven-safe skillet or transfer to a shallow baking dish and broil 3–5 minutes at 500°F (260°C) until the top browns; watch closely to prevent scorching. For more oven-baked technique ideas, see this tested bake technique guide that explains heat control.
How to Serve Easy Beef Tortellini
- Keep it simple: Serve with a crisp green salad and crusty bread to mop up sauce. A lemony arugula salad brightens the dish.
- Family-style: Place the skillet in the center of the table and let people serve themselves; top with extra grated Parmesan and red pepper flakes.
- Make it a bake: For a heartier presentation, top with mozzarella and broil until golden, then garnish with chopped basil.
- Occasion pairing: This works well for casual weeknight dinners, potlucks, or a relaxed Sunday supper when you want comfort without fuss.
Storage and Reheating Guide
Refrigeration: Cool quickly and store in an airtight container in the refrigerator for 3–4 days. Use shallow containers to speed cooling.
Freezing: Freeze in a freezer-safe container for up to 2 months. Leave a little headspace; thaw overnight in the fridge before reheating for best texture.
Reheating stovetop: Reheat gently in a skillet over low heat with a splash (2–3 tbsp) of broth or water to loosen the sauce, stirring until warmed through.
Reheating microwave: Cover loosely and heat in 60-second intervals, stirring between intervals and adding a teaspoon of water if the dish seems dry to keep tortellini tender.
Recipe Variations
- Gluten-free: Use gluten-free tortellini and confirm marinara is gluten-free; cook according to GF pasta directions and monitor texture.
- Dairy-free: Substitute dairy-free cheese shreds or omit cheese and finish with a tablespoon of nutritional yeast for savory umami. A splash of olive oil at the end helps mouthfeel.
- Vegetarian: Replace ground beef with 10–12 oz sautéed mushrooms and one can of lentils (drained) or use plant-based crumbles for a similar texture.
- Spicy or southwestern: Stir in 1 tsp smoked paprika and top with sliced jalapeños; or adapt to a baked enchilada-style version for a smoky finish.
Nutritional Highlights
- Protein-packed: Ground beef and cheese provide a good protein boost to keep you satisfied.
- Balanced meal: Combines carbohydrates, fats, and protein in one dish; add a side salad or steamed veggies for more fiber and vitamins.
- Allergens: Contains wheat (tortellini) and dairy (cheese) and may contain egg depending on the pasta; check packaging for allergens and choose suitable substitutes if needed.
Portion tip: Aim for about 1 to 1 1/4 cups per person as a main course; adjust if serving with substantial sides.
Troubleshooting Common Issues
- Soggy pasta: If the sauce feels watery, simmer uncovered for a few minutes to reduce; for next time, undercook tortellini slightly before adding to sauce.
- Bland flavor: Taste and season with salt gradually. A pinch of sugar can balance acidic tomato sauces, and a splash of balsamic vinegar brightens flavors.
- Dry or tough beef: Don’t overcook lean beef; add a splash of broth or sauce while finishing to rehydrate and create a silky texture.
Frequently Asked Questions
Q: Can I use frozen tortellini?
A: Yes. Add frozen tortellini directly to simmering sauce and increase cooking time by 2–4 minutes, stirring carefully. Use the package as a guide and check for doneness. If adding frozen pasta, you may need an extra 1/4 cup of liquid to keep the sauce silky.
Q: Can I make this ahead and reheat for guests?
A: Absolutely. Assemble and refrigerate up to 24 hours before reheating. Warm gently in a skillet with 2–3 tablespoons of broth, then finish with fresh herbs and grated cheese before serving for best texture.
Q: What beef lean percentage should I use?
A: I recommend 85/15 or 90/10 for a good balance of flavor and manageable fat. If you use 80/20, drain excess fat after browning; with very lean beef (95/5) you may want to add a tablespoon of olive oil for richness.
Q: How do I prevent the sauce from sticking or burning?
A: Use a heavy-bottomed skillet and maintain medium or medium-high heat for browning, then lower to medium-low when simmering the sauce. Add a splash of broth if the pan looks dry and stir occasionally to prevent sticking.
Conclusion
If you want a baked, cheesier version to try after this stovetop method, I recommend checking out a baked tortellini variation from FiveHeartHome for inspiration and a slightly different, crowd-pleasing finish. Print
Easy Beef Tortellini
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Beef
Description
A quick and comforting one-pot meal combining seared ground beef, a bright tomato sauce, and tender cheese tortellini.
Ingredients
- 1 lb (450 g) lean ground beef
- 1 small onion (finely diced)
- 2 garlic cloves (minced)
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- 1 cup marinara sauce
- 1/2 cup beef or chicken broth
- 9–12 oz (250–340 g) cheese tortellini (fresh or refrigerated)
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1/4 cup grated Parmesan
- Chopped parsley for finishing
Instructions
- Bring a large pot of salted water to a boil and cook tortellini 1–2 minutes less than package directions. Reserve 1/2 cup pasta water and drain.
- Heat a large heavy skillet over medium-high with 1 tbsp olive oil and brown the ground beef for about 6–8 minutes.
- Add the onion and sauté for 3–4 minutes until translucent, then add the garlic and cook for 30 seconds until fragrant.
- Stir in Italian seasoning and red pepper flakes.
- Pour in the marinara and broth, scrape the browned bits from the pan, and simmer for 3–5 minutes.
- Add the partially cooked tortellini and reserved pasta water to the skillet; toss gently to coat and heat through for 1–2 minutes.
- Stir in Parmesan and fresh parsley, and finish with a drizzle of olive oil if desired.
Notes
For a baked finish, top with mozzarella and broil until golden.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg