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There’s something about baked pasta that just hits differently. The edges get crispy, the cheese bubbles, and the whole dish feels like a warm hug. This Creamy Baked Tortellini Casserole is my go-to when I need something filling, comforting, and guaranteed to make everyone at the table happy. It’s the kind of meal that disappears fast—and best of all, it takes less than an hour to make.

Ingredients You’ll Need: Simple, Flavorful, Delicious

This recipe leans on pantry staples and grocery store shortcuts—no shame in the convenience game here. You’ll need a package of cheese tortellini (I use refrigerated, but frozen works too- you don’t even need to thaw it ahead of time), a jar of your favorite marinara, and a little heavy cream to make it luscious.

Browned ground beef adds protein and heartiness, and the whole thing is showered with a generous layer of melty mozzarella cheese.

If you’ve got garlic and onion in the pantry, even better—they’re optional, but they deepen the flavor.

And of course, fresh basil or parsley makes everything feel a little more special when sprinkled on top.

How to Make It:

Start by browning the beef with diced onion and garlic. This part smells amazing and takes just a few minutes.

Stir in the marinara and a splash of cream to create a velvety sauce.

Now here’s the best part: you don’t even need to boil the tortellini. Just layer the bottom of the casserole dish with it, and top with the creamy meat sauce.

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Top the whole thing with shredded mozzarella and bake until bubbly, melty, and golden brown around the edges.

My kids LOVE this dish. They call it “Hamilton Hats” because they’re obsessed with Hamilton, and the shape of tortellini reminds them of a tri-corner hat.

Make It Your Own

This recipe is endlessly adaptable. Want more greens? Stir in a couple handfuls of fresh spinach or kale before baking. Prefer a kick? Add a pinch of red pepper flakes to the meat sauce. You can also switch up the protein—ground turkey or Italian sausage both work beautifully.

And if you have leftover roasted veggies or even a spoonful of ricotta hanging out in the fridge, toss them in! This casserole is forgiving and flexible.

What To Serve With It

Because this dish is rich and creamy, I like to balance it with something bright and fresh. A lemony arugula salad, some garlicky roasted broccoli, or even just a pile of sliced tomatoes with olive oil and salt can do the trick.

And of course, garlic bread is never a bad idea when there’s marinara sauce involved.

Leftovers, Storage, and Freezer Tips

This casserole makes enough to feed four really hungry people—or more if you’re serving kids or lighter portions. Leftovers reheat beautifully, either in the oven or the microwave.

Want to prep ahead? Assemble the whole thing, cover it tightly, and refrigerate for up to 24 hours before baking. You can also freeze it before baking (just be sure to thaw overnight in the fridge before popping it in the oven).

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Final Thoughts: Why You’ll Make This Again (and Again)

It’s cozy. It’s cheesy. It’s easy. And it uses ingredients you probably already have. Whether it’s a chilly weeknight, a potluck with friends, or just one of those “I need comfort food NOW” kind of days—this baked tortellini delivers.