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I've gotta tell you about my clan's go-to Cheese and Beef Tortellini Dish. I whipped this up during a frosty night last winter, and now everyone begs for it when they want something cozy. The combo of cheese-stuffed pasta swimming in hearty meat sauce topped with melty mozzarella brings the whole family running when dinner's ready.
What Makes Us Keep Coming Back
This meal hits all the right spots for crazy weeknights – those rich, comforting tastes, strings of melted cheese, and little pasta bundles stuffed with even more cheese. The best part? I can throw it all together in just one pan and it makes everybody happy, even the kids who normally turn their noses up at dinner.
Your Shopping List
- Onion: About half a cup diced up for that sweet background taste.
- Garlic: A single clove chopped fine to make your kitchen smell fantastic.
- Fresh Basil: Quarter cup cut into ribbons to add brightness.
- Cheese Tortellini: Roughly 1¼ pounds after cooking works great.
- Mozzarella: Two cups grated for that stretchy, golden topping.
- Crushed Tomatoes: One large 28 oz can forms our sauce base.
- Thyme: One teaspoon dried gives an earthy kick.
- Parsley: Two teaspoons dried adds nice color and freshness.
- Ground Beef: A pound of the lean stuff creates our rich foundation.
- Salt and Pepper: Add to your liking – I don't hold back on either.
- Olive Oil: Just a small teaspoon to get everything going.
- Oregano: One teaspoon dried brings that Italian flavor we all love.
Simple Cooking Steps
- Take A Moment
- Give it five minutes rest before diving in – trust me, it's worth waiting for.
- Into The Oven
- Dump everything into a greased baking dish, scatter mozzarella on top and bake around 25 minutes until bubbly with a golden crust.
- Mix It Up
- In a large bowl, combine your cooked pasta with all that tasty sauce.
- Fresh Touches
- Mix in those fragrant basil pieces and pull the pan off the heat.
- Season And Simmer
- Add oregano, thyme and parsley, let them release their flavors, then pour in tomatoes. Let everything bubble slowly for about 15 minutes.
- Add The Aromatics
- Throw in the onion and garlic, cook them until soft and fragrant.
- Start The Beef
- Warm your olive oil in a large skillet, cook the beef with salt and pepper, crumbling it as you go.
- First Things First
- Preheat your oven to 375°F while we handle the stovetop work.
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Insider Cooking Tricks
Splurge on quality tortellini and mozzarella – they really do make all the difference. Let your sauce cook down till it's nice and thick. And watch your pasta cooking time before the bake – it'll soften more in the oven.
Storing What's Left
Store any extras in an airtight container and they'll stay good in the fridge for three days. When hunger strikes again, warm it up in a 350°F oven until hot and bubbly, or microwave single portions if you're in a rush.
Great Side Dishes
We typically enjoy this with some buttery garlic bread and a simple green salad. Sometimes I'll throw some vegetables in the oven to roast or whip up a light broth to start. It goes with pretty much anything you can think of.
Prep It Early
You can put everything together ahead of time, wrap it up and stick it in the fridge until tomorrow. Just add a few extra minutes to your baking time since it'll start off cold.
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Smart Freezing Advice
This dish works wonders for meal prep. Just put it all together but skip the baking step, wrap it carefully and freeze for up to 3 months. When you want it, let it sit in the fridge overnight then bake with about 15 minutes extra time.
Tweak It Your Way
Don't be afraid to switch things up. Ground turkey or Italian sausage can replace beef nicely. I sometimes toss in a few handfuls of spinach or some sliced mushrooms. Try swapping cheeses too – fontina or provolone melt beautifully on top.
Fan Favorite Reasons
Something about this dish gets everyone at the table grinning. Maybe it's the stretchy cheese or those cute little pasta pouches, but it never fails to make mealtime feel special. I always turn to it when I've got a crowd to feed.
Herbs That Transform
Nothing beats the lift that fresh basil and parsley give this meal. Dried works in a pinch, but the bright pop from fresh herbs can't be matched. I love throwing extra on top just before serving.
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Double Batch Benefits
I usually make two batches at once – dinner tonight and one for the freezer. It barely takes any extra time and you'll feel like a genius later when you need a homecooked meal fast.
Fits Every Occasion
This works just as well for a random Tuesday dinner as it does for holiday gatherings. It's fancy enough to impress guests but simple enough for everyday meals. That's why it stays in my regular cooking lineup.
Last-Minute Magic
Just before bringing it to the table, I like to sprinkle on some fresh grated Parmesan and tear a few basil leaves over top. Carrying the hot, bubbling dish straight to the table always gets people excited, especially when I use my favorite blue baking dish.
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Frequently Asked Questions
- → Can I prep this early?
You sure can! Make the meat sauce and prep the tortellini ahead. Put it together and bake right before eating for best taste.
- → What pairs well with it?
A crisp salad and buttery garlic bread are perfect sides. Roasted veggies also work great for a fuller meal.
- → Can I try other tortellini?
Absolutely! Spinach-stuffed or meat tortellini are fun swaps for fresh flavors.
- → How should I store what's left?
Pop leftovers in the fridge in an airtight container for up to three days. Reheat until warmed through in the oven or microwave.
- → Can this be frozen?
Yes! Assemble it, freeze wrapped tight before baking, and store for up to three months. Thaw overnight in the fridge and bake as usual.
Conclusion
Delicious, simple, and hearty, this tortellini dish blends seasoned ground beef, cheesy pasta, and baked goodness. Great for busy nights or to please a crowd!