Name: Million Dollar Baked Tortellini Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 lb ground beef (lean); 24 oz marinara sauce (jarred); 8 oz cream cheese (softened); 20 oz cheese tortellini (refrigerated); 1/2 cup sour cream; 1/2 cup Parmesan cheese (shredded); 2 cups mozzarella cheese (shredded); 1 tsp Italian seasoning

Million Dollar Baked Tortellini Casserole earns its name not because it is expensive to make, but because it tastes like a restaurant-quality meal. It combines the comfort of a meat sauce with the richness of a creamy cheese layer, all coating tender cheese-filled pasta. It is the kind of dish that disappears quickly at potlucks and satisfies even the hungriest family members on a busy Tuesday night.

I lean on this recipe when I need something that feels special but requires minimal effort. By combining jarred marinara with fresh ground beef and a secret cream cheese layer, you get a sauce that tastes like it simmered all day. This tortellini pasta bake with cream cheese is essentially a cheat code for a lasagna-style dinner without all the layering work.

Ingredients for a rich casserole

The magic of this million-dollar tortellini recipe lies in the “million-dollar” cream mixture. It adds a tang and creaminess that elevates basic marinara into something luxurious.

1 lb (450 g) ground beef (lean is best)
1 jar (24 oz) marinara sauce (choose a high-quality brand)
1 package (8 oz) cream cheese, softened and cubed
1 package (20 oz) refrigerated cheese tortellini
1/2 cup sour cream
1/2 cup shredded Parmesan cheese
2 cups shredded mozzarella cheese, divided
1 tsp dried Italian seasoning
1/2 tsp garlic powder
Salt and black pepper to taste
Fresh parsley or basil for garnish

How to make Million Dollar Baked Tortellini Casserole

The process is straightforward: brown the meat, build the creamy sauce, and bake. Using refrigerated tortellini instead of dried means you don’t even have to boil the pasta first, saving you a pot to wash.

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with cooking spray.
In a large skillet over medium-high heat, cook the ground beef until browned and no longer pink. Drain any excess grease.
Reduce the heat to low. Stir in the marinara sauce, Italian seasoning, garlic powder, salt, and pepper. Simmer for 2 to 3 minutes.
Add the softened cream cheese cubes into the meat sauce. Stir constantly until the cream cheese melts completely and creates a creamy, orange-hued sauce.
In a small bowl, mix the sour cream with the shredded Parmesan cheese.
Spread a thin layer of the meat sauce on the bottom of the baking dish.
Arrange the uncooked refrigerated tortellini in a single layer over the sauce.
Dollop the sour cream mixture over the tortellini, then spread the remaining meat sauce evenly over the top.
Sprinkle the shredded mozzarella cheese generously over the entire casserole.
Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the pasta is tender.
Let it rest for 5 minutes before serving to allow the sauce to thicken slightly.

Why use cream cheese in pasta sauce?

Many tortellini recipes call for cream cheese, based on heavy cream, but cream cheese offers better stability. It creates a velvety texture that clings to the pasta rather than sliding off. When melted into the tomato sauce, it balances the acidity of the tomatoes, creating a flavor profile similar to a vodka sauce but richer. This is the secret behind the “million-dollar” label.

Variations for easy dinner tortellini

This casserole is forgiving and easy to customize. Whether you want to add veggies or change the protein, the base recipe handles adaptations well.

Swap the Meat: Use mild Italian sausage or ground turkey instead of beef. Sausage adds extra fennel and spice notes that work beautifully.
Veggie Boost: Stir in fresh spinach or diced bell peppers when browning the meat. This adds nutrition without changing the comfort food vibe.
Spice it Up: Add red pepper flakes to the sauce for a kick that cuts through the rich cheese.
Ravioli Swap: If you don’t have tortellini, cheese ravioli works perfectly as a substitute in this bake.

Storage and reheating tips

Leftovers of this casserole dish, mac and cheese style meal are excellent the next day. The pasta continues to absorb the sauce, making it even more flavorful.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave, or cover the whole dish with foil and warm it in the oven at 350°F until heated through. You may need to add a splash of water or broth if the sauce has thickened too much in the fridge.

Troubleshooting common mistakes

The most common issue with meat tortellini recipes and easy dinners is dry pasta. Since we are using uncooked refrigerated pasta, it needs plenty of sauce to hydrate. Do not skimp on the marinara. If your jar is small, add a splash of water or beef broth to the sauce before baking.

Another pitfall is using low-fat dairy. Full-fat cream cheese and sour cream melt much more smoothly. Low-fat versions can curdle or separate when heated, leading to a grainy sauce texture.

FAQ

Can I use dried tortellini?

Yes, but you must boil them first. Cook dried tortellini for about 5 minutes (until al dente) before adding them to the casserole. If you use them dry, there won’t be enough liquid in the sauce to cook them through.

Can I make this ahead of time?

You can assemble the casserole up to 24 hours in advance and keep it refrigerated. If baking from cold, add an extra 10 to 15 minutes to the baking time.

Is this dish freeze-friendly?

Yes. You can freeze the unbaked casserole for up to 3 months. Cover it tightly with foil. Thaw it in the refrigerator overnight before baking as directed.

What if I don’t have sour cream?

You can substitute the sour cream with ricotta cheese or plain Greek yogurt. Ricotta will give it a texture more similar to lasagna.

Can I use frozen tortellini?

Yes, frozen tortellini works well. You do not need to thaw them first, but you might need to add 5 minutes to the baking time.

Why is my sauce grainy?

Grainy sauce usually happens if the heat was too high when adding the cheese, or if low-fat cheese was used. Melt the cream cheese over low heat gently.