Meaty Tortellini Skillet

Hearty tortellini skillet with ground beef or Italian sausage, rich marinara sauce, and creamy Parmesan cheese. This one-pan pasta recipe is perfect for quick weeknight dinners, family meals, or comfort food recipes. Packed with flavor and tender cheese-filled tortellini, it makes an easy Italian-inspired dinner ready in under 30 minutes.

Ingredients (Serves 4–6)

• 1 tablespoon olive oil
• 1 pound lean ground beef or Italian sausage
• ½ cup diced yellow onion
• 1 teaspoon minced garlic
• 25-ounce jar marinara sauce (e.g., Mezzetta)
• 15-ounce can fire-roasted diced tomatoes
• 1 cup water
• 1 teaspoon Italian seasoning
• Freshly ground black pepper, to taste
• 20–24 ounces refrigerated cheese tortellini or tortelloni (e.g., Rana or Kirkland)
• ⅓ cup heavy cream or half-and-half
• ⅔ cup finely shredded Parmesan cheese, divided

Instructions

1. Heat olive oil in a large, deep skillet or Dutch oven over medium heat.
2. Add ground beef (or sausage) and cook, breaking it up, until browned. Drain excess grease.
3. Add onion and garlic to the skillet, cooking 2–3 minutes until softened.
4. Stir in marinara sauce, diced tomatoes, water, Italian seasoning, and black pepper. Mix well.
5. Add uncooked tortellini to the skillet. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10–12 minutes, or until tortellini is tender.
6. Stir in cream or half-and-half and simmer for a few more minutes until warmed through.
7. Sprinkle with ⅓ cup Parmesan cheese and serve, with remaining Parmesan on the side.

Why You’ll Love This Recipe

• One-pan meal that’s hearty, cheesy, and full of flavor.
• Combines tender tortellini with savory ground meat and rich marinara.
• Ready in under 30 minutes, perfect for busy weeknights.

Tips

• Use fresh refrigerated tortellini for the best texture and flavor.
• Adjust water slightly if sauce is too thick while simmering.
• Brown meat thoroughly for maximum flavor.

Variations and Substitutions

• Protein: Swap ground beef for Italian sausage, ground turkey, or plant-based meat.
• Cheese: Add mozzarella or provolone for extra cheesiness.
• Sauce: Use homemade marinara or a spicy arrabbiata sauce for variety.
• Veggies: Toss in spinach, mushrooms, or bell peppers for extra nutrition.

FAQs

Q: Can this be made ahead of time?
A: Yes, assemble and refrigerate for up to 24 hours. Reheat gently on the stovetop or microwave.

Q: Can I freeze leftovers?
A: Yes, store in an airtight container for up to 2 months. Reheat in a covered skillet over low heat.

Q: Can I use dried tortellini?
A: Yes, increase simmering time according to package instructions, and add a little extra water if needed.

Serving

• Serve hot with a sprinkle of Parmesan and fresh basil or parsley.
• Pair with a simple green salad or garlic bread for a complete meal.

Suggestions

• Drizzle with extra virgin olive oil or balsamic glaze before serving for added flavor.
• Sprinkle crushed red pepper flakes for a spicy kick.
• Add a handful of toasted pine nuts for crunch and texture.

Meaty Tortellini Skillet

Recipe by 50Krecipes

0.0 from 0 votes

Servings

Adjust servings

+

–

6

servings

Prep time

5

minutes

Cooking time

25

minutes

Ingredients

• 1 tablespoon 1 olive oil

• 1 pound 1 lean ground beef or Italian sausage

• ½ cup diced yellow onion

• 1 teaspoon 1 minced garlic

• 25 25 -ounce jar marinara sauce (e.g., Mezzetta)

• 15 15 -ounce can fire-roasted diced tomatoes

• 1 cup 1 water

• 1 teaspoon 1 Italian seasoning

• Freshly ground black pepper, to taste

• 20 20 –24 ounces refrigerated cheese tortellini or tortelloni (e.g., Rana or Kirkland)

• ⅓ cup heavy cream or half-and-half

• ⅔ cup finely shredded Parmesan cheese, divided

Directions

• Heat olive oil in a large, deep skillet or Dutch oven over medium heat.
• Add ground beef (or sausage) and cook, breaking it up, until browned. Drain excess grease.
• Add onion and garlic to the skillet, cooking 2–3 minutes until softened.
• Stir in marinara sauce, diced tomatoes, water, Italian seasoning, and black pepper. Mix well.
• Add uncooked tortellini to the skillet. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10–12 minutes, or until tortellini is tender.
• Stir in cream or half-and-half and simmer for a few more minutes until warmed through.
• Sprinkle with ⅓ cup Parmesan cheese and serve, with remaining Parmesan on the side.