Baked Tortellini Lasagna is a fun twist on classic lasagna that brings together cheesy tortellini, rich tomato sauce, and plenty of melty mozzarella. Instead of layers of noodles, this recipe uses those little pasta pockets packed with filling, making it super comforting and full of flavor. It’s like lasagna and pasta all rolled into one easy, delicious dish.
I love making this for busy weeknights because it comes together quickly, and everyone always asks for seconds. One tip I like to share is to use a good quality marinara and toss the tortellini with it before baking—this way, every bite is saucy and tasty. Adding a sprinkle of fresh basil on top at the end gives it a nice fresh pop that I can’t get enough of.
Serving this with a simple green salad or some garlic bread makes it a complete meal that feels special without any fuss. I remember bringing this to a casual dinner with friends, and it disappeared faster than I expected – which tells me it’s a crowd-pleaser every time. This baked tortellini lasagna is definitely one recipe I keep coming back to when I want something cozy and satisfying.
Key Ingredients & Substitutions
Cheese Tortellini: This is the star pasta of the dish, offering pockets of cheesy goodness. Fresh refrigerated tortellini works best, but frozen tortellini is a great option too. For a vegetarian spin, use cheese-filled or spinach tortellini.
Ground Beef: Adds richness and texture. You can swap in ground turkey or Italian sausage for different flavors or a leaner choice. For a meat-free version, lentils or mushrooms provide a nice hearty texture.
Marinara Sauce: A good tomato sauce pulls everything together. Use store-bought for convenience, or homemade if you like a fresher taste. You can also try spicy arrabbiata sauce if you prefer a little heat.
Ricotta, Mozzarella & Parmesan Cheeses: The creamy trio that creates the cheesy layers. Ricotta adds creaminess; mozzarella gives stretch and melt; Parmesan adds a sharp finish. For lactose intolerance, try plant-based cheeses, though texture may vary.
How Can You Get Perfectly Melty and Gooey Cheese Every Time?
Melting cheese evenly without drying it out is key for this baked tortellini lasagna.
- Use a mix of cheeses: Ricotta stays creamy, mozzarella melts smoothly, and Parmesan adds flavor depth.
- Cover the dish with foil during most of the baking time to keep moisture in and prevent cheese from browning too fast.
- Remove the foil near the end to let the cheese bubble and turn golden brown, giving it a nice crust.
- Let the dish rest for 5 minutes after baking; this helps the cheese set and keeps it from being too runny when served.
Equipment You’ll Need
- 9×13 inch baking dish – I recommend this size because it fits the tortellini mixture well and ensures even baking.
- Large skillet – perfect for cooking the meat and sauce without spilling, and it goes straight to the oven if needed.
- Large pot – used to cook the tortellini until al dente, making sure they don’t overcook.
- Mixing spoon and spatula – handy for stirring the sauce and combining ingredients smoothly.
- Aluminum foil – covers the dish during baking so the cheese melts evenly and stays moist.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage or ground turkey for different flavors and leaner options.
- Add sautéed mushrooms or spinach in layers for extra veggies and texture.
- Mix in a splash of hot sauce or red pepper flakes to give it a spicy kick.
- Use different cheeses like provolone or Monterey Jack for varied tastes and melting qualities.
Baked Tortellini Lasagna Recipe You’ll Love
Ingredients You’ll Need:
Main Ingredients:
- 1 (20 oz) package refrigerated cheese tortellini
- 1 lb ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 cups marinara sauce (store-bought or homemade)
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes (optional)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- Salt and pepper to taste
- Olive oil
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, 15 minutes for cooking the sauce and pasta, and around 40 minutes for baking. In total, plan for about 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Sauce:
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. In a large skillet, heat a bit of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until soft. Stir in the minced garlic and cook for 30 more seconds until fragrant. Add the ground beef and cook until browned, breaking it apart as it cooks. Season with salt, pepper, Italian seasoning, and red pepper flakes if you like a little heat. Drain any extra fat, then stir in the marinara sauce. Let it simmer for 5 minutes, then remove from heat.
2. Cook the Tortellini:
Meanwhile, cook the cheese tortellini in boiling water according to the package instructions until tender but still firm (al dente). Drain well.
3. Assemble and Bake:
In a large bowl, mix the cooked tortellini with the meat sauce. Spread half of this mixture evenly in your prepared baking dish. Dot spoonfuls of ricotta cheese over the tortellini layer, then sprinkle with 1 cup of shredded mozzarella and half of the Parmesan cheese. Spread the remaining tortellini mixture on top, and sprinkle with the remaining mozzarella and Parmesan. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
4. Serve and Enjoy:
Let your baked tortellini lasagna cool for about 5 minutes before serving. Garnish with chopped parsley for a fresh touch. Enjoy this comforting, cheesy dish warm, perhaps alongside a crisp green salad or garlic bread.
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes, you can use frozen tortellini! Just be sure to cook it according to the package instructions and drain well before mixing with the sauce. No need to thaw beforehand.
Can I Make This Recipe Ahead of Time?
Absolutely! Assemble the dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake covered for about 30 minutes, then uncover and bake until bubbly and golden.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the cheese melty and delicious.
Can I Substitute Ground Beef for Another Protein?
Yes! Try ground turkey, chicken, or Italian sausage for different flavors. For a vegetarian option, replace meat with sautéed mushrooms or lentils.