This cheesy tortellini skillet is one of our favorite weeknight dinners. Ideal for back-to-school season, it features a quick marinara meat sauce, cheese tortellini, torn fresh mozzarella and plenty of basil. Baked until bubbly and melty, it’s a simple, satisfying meal.
Dinner is going to be delicious tonight.
Now that school is back in session, I’m bringing out easy, dependable weeknight recipes. This recent favorite is quick to make and everyone in my family devours it.
It’s easy. Customizable. Super flavorful. And cheesy — which is always a win.
This baked tortellini skillet is cozy and comforting: a meat-forward marinara base combined with tender tortellini and fresh mozzarella. Sometimes there aren’t any leftovers, which is both a compliment and a little sad for meal-prep lovers.
The method is straightforward and semi-homemade: brown some ground meat, add a jar of marinara, stir in cooked tortellini, top with torn fresh mozzarella and bake until bubbly. Here’s how I make it.
Start by browning a pound of ground beef or turkey in an oven-safe skillet over medium heat. Season with kosher salt, pepper, garlic, dried basil and oregano. If your meat is lean, add a little olive oil; fattier beef will render enough on its own. Break the meat into small crumbles and brown thoroughly.
I use a jar of my favorite marinara for speed and consistency. Stir that into the skillet and reduce the heat to low so the sauce warms through.
Cook 12 ounces of cheese or spinach tortellini according to package directions — it usually takes about three to four minutes once the water boils. Drain the tortellini and gently fold it into the meat sauce without breaking the pasta.
Tear 8 ounces of fresh mozzarella into pieces and scatter it over the tortellini and sauce. Slide the entire skillet into a 400°F oven and bake for about 20 to 25 minutes, until the mozzarella is melted and the top is bubbly and slightly golden. Finish with grated Parmesan and plenty of fresh basil before serving.
This dish is similar in spirit to other baked pasta recipes — warm, cheesy and crowd-pleasing. What I love most is the flexibility: stir in spinach or extra vegetables, swap in plant-based meat, use a spicier marinara, or choose any tortellini flavor you prefer. The recipe adapts easily to what you have on hand.
This skillet feeds a family and pairs wonderfully with a big green salad. For an extra treat, serve with garlic bread. It’s the kind of comfort food that makes weeknights feel special.
ENJOY.
Cheesy Tortellini Skillet
Cheesy Weeknight Tortellini Skillet
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Ingredients
- 1 pound ground beef or turkey
- kosher salt and pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 2 garlic cloves, minced
- 28 ounces your favorite marinara
- 12 ounces cheese tortellini, cooked
- 8 ounces fresh mozzarella, torn apart
- parmesan cheese, for topping
- fresh basil, for topping
Instructions
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Preheat the oven to 400°F. Bring a pot of salted water to a boil.
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Heat a large oven-safe skillet over medium heat and brown the ground meat. Season with a pinch of salt, pepper, dried basil and oregano. If using very lean meat, add a drizzle of olive oil. Break the meat into small crumbles and cook until browned.
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Stir in the marinara and reduce the heat to low. Cook the tortellini according to package directions (about 3–4 minutes), drain and add to the skillet. Gently stir to combine without breaking the tortellini.
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Tear the fresh mozzarella into pieces and scatter over the tortellini and sauce.
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Bake for 20–25 minutes, until the cheese is melted and bubbly. Finish with grated Parmesan and fresh basil, then serve.
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Comfort food at its finest.