• 1 lb ground beef
• 1 small yellow onion diced
• 2 cloves garlic minced
• 1 24 oz jar marinara sauce
• ½ cup heavy cream
• 1 20 oz package refrigerated or frozen cheese tortellini
• 2 cups shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Optional: chopped fresh basil or parsley for garnish

Prep Ahead:

• Make the creamy beef and marinara sauce by following instructions 2-8 in “Make From Fresh”
• Store in an airtight container in the fridge for up to 5 days.

Prepare From Prepped:

• Preheat the oven to 375*F. Lightly grease a 9”x13” baking dish or large casserole dish.
• Place the cheese tortellini on the bottom of the dish and top with the creamy beef and marinara sauce stirring gently to combine.
• Top evenly with mozzarella cheese and cover with foil.
• Bake for 20 minutes.
• Uncover and bake another 8–10 minutes until the cheese is melted and bubbly.
• Let rest for 5 minutes before serving.
• Top with chopped parsley or basil if desired.

Make From Fresh:

• Preheat oven to 375°F 190°C. Lightly grease a 9x13” baking dish or large casserole dish.
• Heat olive oil in a large skillet over medium heat.
• Add onion and cook for 3–4 minutes until softened.
• Stir in garlic and cook for 30 seconds more.
• Add ground beef and Italian seasoning. Cook the beef crumbling it with a wooden spoon or meat chopper, until it has browned and cooked through.
• Drain excess grease if needed.
• Reduce heat to low and stir in marinara sauce and heavy cream until combined.
• Let it simmer for 3-5 minutes stirring occasionally. Taste and adjust seasoning if needed.
• While the sauce is simmering bring a salted pot of water to a boil.
• Add the tortellini and cook 5 minutes until just before they’re cooked all the way through.
• Drain the water from the tortellini and transfer it to the bottom of the casserole dish.
• Top with the creamy beef and marinara sauce and stir gently to combine.
• Sprinkle mozzarella evenly over the top.
• Cover with foil and bake for 20 minutes.
• Uncover and bake another 8–10 minutes until the cheese is melted and bubbly.
• Let rest for 5 minutes before serving.
• Top with chopped parsley or basil if desired.