Baked Tortellini with Tomato and Mozzarella Recipe

If you’re looking for a cozy, comforting dish that feels like a warm hug from your Italian Nonna, you’re going to love this Baked Tortellini with Tomato and Mozzarella Recipe. It’s one of those meals that’s simple enough for a weeknight but impressive enough for guests, and trust me—it’s fan-freaking-tastic every single time. The tortellini bakes perfectly in a rich tomato sauce with melty mozzarella, creating layers of flavor and creamy goodness that just can’t be beat.

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Ingredients You’ll Need

Let me walk you through why these ingredients work so well together — every element adds something special, and I’ll give you my favorite shopping tips too.

• Olive oil: A good-quality extra virgin olive oil adds richness without overpowering the other flavors.
• Lean ground beef: I use 97/3 for less grease but still plenty of flavor, which keeps the casserole from being too oily.
• Onion: Diced small to soften beautifully in the sauce and add a subtle sweetness.
• Garlic cloves: Fresh is best here—you’ll taste the difference versus pre-minced garlic in a jar.
• Crushed tomatoes: I like San Marzano if you can find them, but any good-quality crushed tomatoes will do.
• Tomato sauce: This helps create that silky sauce texture, mixing perfectly with the crushed tomatoes.
• Dried Italian seasoning: This blend saves time and adds that traditional herby punch I adore.
• Kosher salt: Enhances every flavor and balances the acidity from the tomatoes.
• Freshly ground black pepper: Adds just the right bite—freshly ground, always.
• Fresh cheese tortellini: I swear by fresh over dried here—cooks up tender and luscious in the sauce.
• Mozzarella cheese: Freshly grated gives the best melt and flavor—trust me, the difference is noticeable.

Variations

One of the things I love about this baked tortellini with tomato and mozzarella recipe is how easily you can customize it to match your mood or pantry. Feel free to get creative—this dish really welcomes your personal touch!

• Add Veggies: I often sneak in some sautéed mushrooms or spinach for extra nutrition and texture—it blends seamlessly.
• Swap the Meat: Ground Italian sausage gives it a spicy kick that my husband absolutely adores.
• Make it Vegetarian: Skip the meat and use vegetable broth or just extra tomatoes—still super satisfying.
• Cheese Variations: Mixing in some Parmesan or provolone with the mozzarella can bump up the flavor complexity.

How to Make Baked Tortellini with Tomato and Mozzarella Recipe

Step 1: Sauté Your Aromatics and Brown the Beef

Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Toss in the diced onion and cook until soft and translucent—that usually takes about 4-5 minutes. Then add minced garlic and cook for just a minute more, until fragrant—you don’t want it burnt! Next up, add your lean ground beef. Break it up with a spatula and cook until it’s completely browned and no pink remains. This step builds the savory base for your sauce, so don’t rush it—browning properly means flavor!

Step 2: Build Your Tomato Sauce

Once your beef is browned, pour in the crushed tomatoes and tomato sauce. Give everything a good stir. Sprinkle in 1 tablespoon of dried Italian seasoning, 1 1/2 teaspoons kosher salt, and freshly ground black pepper to taste. I usually start with a few grinds and taste as it simmers—seasoning is key here. Let this mixture bubble gently on medium-low heat for about 5 minutes so the flavors marry nicely.

Step 3: Stir in Tortellini and Cheese Then Bake

Now for the star of the show—add the uncooked fresh tortellini right into the sauce and stir gently. Then fold in 1 1/2 cups of freshly grated mozzarella cheese. This melty layer inside the sauce is pure magic. Transfer everything into a casserole dish, then sprinkle the remaining mozzarella over the top for that irresistible golden crust. Cover the dish tightly with foil to keep moisture in and bake at 350°F (175°C) for about 40 minutes, until bubbly and hot throughout. When I first tried leaving the foil off, my cheese dried out too much—covering is the trick!

How to Serve Baked Tortellini with Tomato and Mozzarella Recipe

Garnishes

I like to sprinkle chopped fresh basil or parsley over the top just before serving—it adds a fresh pop of color and brightness that cuts through the richness. A little drizzle of good olive oil and a crack of black pepper never hurts either!

Side Dishes

For sides, my go-to is a crisp green salad with a tangy vinaigrette to balance the cheesy casserole. Garlic bread or crusty Italian bread rounds out the meal and helps sop up all those delicious tomato-y juices.

Creative Ways to Present

If you want to make this recipe extra special for a dinner party, serve individual portions in small ramekins topped with fresh basil and a sprinkle of Parmesan. I’ve also layered it in a clear glass casserole to show off the colorful layers—it’s a real crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Any leftovers go straight into an airtight container and into the fridge. I find they keep beautifully for 3-4 days without losing that melty texture.

Freezing

This baked tortellini with tomato and mozzarella recipe freezes well! Just pop cooled leftovers into a freezer-safe container, and it’ll keep for up to 2 months. When I’ve frozen it, I like to thaw overnight in the fridge for best results.

Reheating

For reheating, I cover the dish (or use a lid for leftovers in a bowl) and warm in the oven at 350°F for about 20 minutes, or until heated through, to bring back that fresh-baked vibe. The microwave works too if you’re in a hurry, but the oven is where the magic happens.

FAQs

Final Thoughts

I absolutely love how this baked tortellini with tomato and mozzarella recipe turns out every time—it’s become one of my go-to dishes when I want comfort food that feels special but isn’t a hassle. When I first tried this recipe, I was amazed by how the fresh tortellini absorbed the sauce while staying tender, and how that gooey mozzarella pulled everything together. My family goes crazy for it, and I know you and yours will too. So go ahead, try this delicious recipe, and get ready to have a new favorite dish in your culinary rotation!

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