Cheesy Beef Tortellini

Why You’ll Love This Recipe

• A delicious mix of beefy savoury flavour, gooey cheese and pasta — everything you want in a hearty dinner.
• Uses cheese-filled tortellini so you get double cheese: inside the pasta and in the sauce.
• Quick to prepare (especially on weeknights) and satisfying for the whole family.
• Flexible: you can add veggies, change the sauce thickness or adjust the cheese to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef (or diced beef)
• Onion (finely chopped)
• Garlic (minced)
• Olive oil or butter
• Canned crushed tomatoes or tomato sauce
• Tomato paste (optional) for depth
• Beef broth or water (to adjust consistency)
• Cheese-filled tortellini (fresh or frozen)
• Heavy cream or milk (for creaminess)
• Shredded cheese (such as mozzarella or cheddar)
• Grated Parmesan or similar hard cheese (optional)
• Dried Italian herbs (oregano, basil)
• Salt and pepper
• Optional: vegetables (such as spinach, chopped bell pepper, mushrooms)
• Optional: fresh parsley or basil for garnish

Directions

1. Heat a splash of olive oil (or a little butter) in a large skillet over medium heat. Add the chopped onion and sauté until softened. Then add the minced garlic and cook for about 1 minute until fragrant.
2. Add the ground beef (or diced beef) to the skillet, break it up with a spoon, and cook until browned and no longer pink. Season with salt, pepper and dried herbs (e.g., oregano, basil). Drain excess fat if needed.
3. Stir in the crushed tomatoes (or tomato sauce) and tomato paste (if using). Add a little beef broth or water if the sauce seems too thick. Bring to a gentle simmer and let the flavours meld for about 5-8 minutes.
4. Meanwhile, cook the cheese tortellini according to the package instructions until al dente. Drain and set aside.
5. Return the skillet sauce to medium-low, stir in the heavy cream (or milk) for a creamy texture, then add the cooked tortellini and toss gently so the pasta is coated in the beef-tomato-cream sauce.
6. Add the shredded cheese into the skillet, stirring until it melts into the sauce and becomes gooey and smooth. If you’re using grated Parmesan, stir it in now too.
7. If you like a browned top (oven-finish): transfer the mixture to a baking dish, sprinkle a little extra shredded cheese on top, and place under a hot grill/broiler for a minute or two until the top is lightly golden.
8. Remove from heat, garnish with chopped fresh parsley or basil, and serve immediately while hot and cheesy.

Servings and timing

Makes approximately 4-6 servings.
Preparation time: ~10 minutes.
Cooking time: ~20-25 minutes.
Total time: ~30-35 minutes.

Variations

• Use diced beef instead of ground for chunkier texture.
• Add vegetables such as chopped spinach, mushrooms, or bell pepper for extra colour and nutrition.
• Use a spicier version: add red-pepper flakes or chopped jalapeños, or use a spicy sausage in place of plain beef.
• Make it lighter: use part-skim milk instead of heavy cream and lean ground beef.
• For a baked version: after combining everything, top with extra cheese and bake at ~190 °C (~375 °F) for ~10 minutes until golden and bubbling.
• Make it vegetarian: replace beef with plant-based mince or cooked lentils and use vegetarian cheese.

Storage/Reheating

• To store: Let cool slightly, then transfer to an airtight container and refrigerate for up to 3 days.
• To reheat: Warm on the stovetop over medium heat, stirring occasionally and adding a splash of milk or broth to restore creaminess. You can also use a microwave, but stir halfway through.
• Avoid freezing if possible — the cheese-cream sauce and tortellini may change texture when thawed.

FAQs

1. Can I use plain tortellini instead of cheese-filled?

Yes — you can use plain meat- or spinach-filled tortellini, but you’ll lose the extra “cheese inside” effect. You may want to increase the shredded cheese in the sauce to make up for it.

2. My sauce is too thin — how can I thicken it?

Let it simmer uncovered for a few minutes to reduce slightly. Alternatively, stir in a small amount of grated cheese or a slurry of flour + milk and let it thicken.

3. My cheese didn’t melt smoothly — what might have gone wrong?

If the heat was too high, the cheese might separate or clump. Use moderate heat, add the cheese gradually, and ensure the sauce is not boiling aggressively.

4. Can I prepare parts ahead?

Yes — you can brown the beef and make the sauce ahead, refrigerate, then when ready cook the tortellini and combine everything quickly for service.

5. What side dishes go well with this?

A simple green salad with vinaigrette, garlic bread, or steamed vegetables are excellent companions.

6. Is this suitable for kids?

Very much so — the creamy cheese sauce and pasta format make it child-friendly. You can keep seasoning mild if preferred.

7. How can I make it more “Italian”?

Add fresh basil leaves, a sprinkle of chopped parsley, and a drizzle of good olive oil. You could also stir in some fresh mozzarella cubes for extra melt.

8. My tortellini got mushy — why?

Overcooked tortellini or too much cooking time after adding it can cause mushiness. Aim for al dente and combine at the last stage so they stay firm.

9. Can I make it gluten-free?

Yes — use gluten-free tortellini and ensure beef broth and other ingredients are gluten-free.

10. What cheese is best for the sauce?

A good melting cheese like mozzarella or cheddar works well. Parmesan adds depth. You can use a blend for best results.

Conclusion

Cheesy Beef Tortellini is a rich, comforting dish that brings together savoury beef, creamy sauce and cheese-filled pasta all in one. With a short prep and full flavour payoff, it’s ideal for a satisfying family dinner. Try it out, make it your own with added veggies or extra cheese, and enjoy every gooey bite!

Cheesy Beef Tortellini

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A rich and comforting pasta dish featuring tender beef, cheese-filled tortellini, and a creamy tomato-cheese sauce. Quick to make yet indulgent, it’s the perfect weeknight dinner for the whole family.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: 30–35 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Stovetop / Optional Bake
• Cuisine: Italian-Inspired

Ingredients

• 500 g ground beef (or diced beef)
• 1 tbsp olive oil or butter
• 1 onion, finely chopped
• 2–3 cloves garlic, minced
• 400 g canned crushed tomatoes (or tomato sauce)
• 1 tbsp tomato paste (optional)
• 1/2 cup beef broth or water
• 500 g cheese-filled tortellini (fresh or frozen)
• 1/2 cup heavy cream or milk
• 1 cup shredded mozzarella or cheddar
• 1/4 cup grated Parmesan (optional)
• 1 tsp dried Italian herbs (oregano, basil)
• Salt and pepper to taste
• Optional: chopped spinach, mushrooms, or bell pepper
• Optional: fresh parsley or basil, for garnish

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Instructions

1. Heat olive oil or butter in a large skillet over medium heat. Add onion and sauté until softened, then stir in garlic and cook for 1 minute.
2. Add ground or diced beef and cook until browned. Season with salt, pepper, and Italian herbs. Drain excess fat if necessary.
3. Stir in crushed tomatoes and tomato paste. Add beef broth if sauce is too thick. Simmer gently for 5–8 minutes.
4. Meanwhile, cook tortellini according to package directions until al dente. Drain and set aside.
5. Stir heavy cream or milk into the sauce, then add cooked tortellini and toss gently to coat.
6. Stir in shredded cheese until melted and sauce becomes creamy. Add Parmesan if using.
7. Optional: transfer to an oven-safe dish, top with extra cheese, and broil for 1–2 minutes until golden and bubbly.
8. Garnish with chopped parsley or basil and serve hot.

Notes

• Use cheese-filled tortellini for extra richness.
• Adjust sauce consistency with broth or milk as needed.
• For extra depth, finish under a broiler for a lightly browned top.
• Vegetables like spinach or mushrooms can be added for nutrition and color.
• Reheat gently with a splash of milk to restore creaminess.

Nutrition

• Serving Size: 1 portion
• Calories: 520
• Sugar: 6g
• Sodium: 680mg
• Fat: 28g
• Saturated Fat: 14g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 95mg