This baked one-pan tortellini lasagna is quick, simple, and ready in about 30 minutes. Saucy and cheesy with hearty ground beef and tender tortellini, it delivers all the comforting flavor of lasagna without the time-consuming layering. It makes a perfect weeknight meal the whole family will enjoy.
Bookmark this tortellini casserole recipe — it’s an easy, flavorful shortcut to lasagna that fits busy evenings. With minimal prep and one skillet, you get rich tomato sauce, three kinds of cheese, and filled pasta in a single, satisfying dish.
Why You’ll Love This Recipe
- Loaded with cheese: ricotta, Parmesan, shredded mozzarella, and cheese-filled tortellini combine for rich, melty flavor.
- Lasagna flavor without the fuss: no tedious layering or boiling noodles—this simplified casserole satisfies lasagna cravings on a weeknight.
- One-pan convenience: everything cooks in a single oven-safe skillet, so there’s less cleanup and the dish goes straight from stove to oven.
Ingredients You’ll Need
Olive oil — or any neutral oil.
Onion — one small yellow onion, diced (add more if you like extra onion).
Salt — kosher salt works well.
Garlic — minced cloves; additional garlic powder can boost flavor.
Ground beef — lean ground beef avoids excess grease; you can substitute other ground meats if desired.
Garlic powder, onion powder & Italian seasoning — adjust to taste or swap for your favorite spice blend.
Marinara sauce — a 24-ounce jar; use your favorite brand.
Parmesan cheese — shredded or grated, whichever you prefer.
Ricotta cheese — full-fat for creamier texture, or light if preferred.
Refrigerated cheese tortellini — no need to pre-boil; they cook directly in the sauce.
Mozzarella — shredded, for a melty top layer.
Fresh basil — optional garnish for brightness.
How To Make a Tortellini Lasagna
- Preheat the oven to 400°F.
- In a large oven-safe skillet (a shallow Dutch oven works well), heat the oil over medium. Sauté the diced onion for 2–3 minutes, add salt and minced garlic, and cook another minute.
- Add the ground beef and cook 3–4 minutes, breaking it up with a spatula until nearly cooked through. Stir in garlic powder, onion powder, and Italian seasoning, and cook until fully browned.
- Pour in the marinara, then add the Parmesan and ricotta. Stir until the cheeses melt into the sauce.
- Add the refrigerated tortellini to the skillet and simmer 5–6 minutes until heated through and coated in sauce.
- Smooth the mixture evenly in the skillet, remove from heat, and sprinkle shredded mozzarella over the top. Bake for about 10 minutes, or until the cheese is melted and bubbly. For a browned top, broil a couple of minutes—watch closely to avoid burning.
- Garnish with fresh basil and serve warm.
Recipe Variations
- Try different tortellini fillings — cheese, spinach, or meat-filled varieties change the flavor profile easily.
- Swap the marinara for a spicy tomato sauce for heat, or try a milder sauce if you prefer.
- Use provolone or gouda instead of mozzarella for a different melty finish.
- Substitute ground pork, turkey, or chicken for the beef, or mix two meats for added depth.
- Stir in fresh spinach when you add the tortellini for extra greens.
- Sauté mushrooms with the onions for added umami.
Recipe Tips and Notes
- Serve with garlic bread or a simple green salad to round out the meal.
- Leftovers: store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven until warmed through.
- Freezer instructions: this casserole freezes well. Use a freezer-safe container or an aluminum tray, wrap tightly with plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating in the oven or microwave until hot and bubbly.
Recipe
Tortellini Lasagna Recipe
Equipment
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Shallow cast iron or oven-safe skillet
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 teaspoon salt
- 3 to 4 cloves garlic, minced
- 1 pound ground beef, lean
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 (24-ounces) jar marinara sauce
- ½ cup shredded Parmesan cheese
- ⅓ cup ricotta cheese
- 20 ounces refrigerated cheese tortellini
- 1 cup shredded mozzarella
- fresh basil, garnish
Instructions
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Preheat the oven to 400°F.
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In a large oven-safe skillet, heat the oil over medium heat and add the diced onions. Sauté 2–3 minutes. Add salt and minced garlic and cook another minute.
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Add the ground beef and cook 3–4 minutes, breaking it up until almost cooked through. Stir in garlic powder, onion powder, and Italian seasoning, and cook until browned.
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Add the marinara, Parmesan, and ricotta. Mix until the cheeses melt into the sauce.
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Add the tortellini and cook 5–6 minutes until heated through. Smooth the mixture evenly in the skillet.
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Remove from heat, sprinkle mozzarella on top, and bake 10 minutes or until the cheese is melted and bubbly. Broil briefly if you want a browned top.
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Garnish with fresh basil and serve warm.
Nutrition
More Recipes You May Like
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