Ingredients
Method
- Preheat your oven to 375 degrees Fahrenheit and lightly grease a 9x13-inch baking dish with non-stick cooking spray.
- In a large skillet over medium-high heat, cook the ground beef until it is fully browned and no longer pink. If you are using a higher fat content meat, be sure to drain the excess grease.1 pound lean ground beef
- Reduce the heat to low and stir in the marinara sauce and the room-temperature cream cheese. Continue to stir until the cream cheese has completely melted into the sauce, creating a creamy, pinkish-red mixture.1 jar marinara sauce, 2 ounces cream cheese
- Add the uncooked refrigerated tortellini and 1 cup of the shredded mozzarella cheese directly into the skillet. Stir gently until the pasta is well-coated in the sauce.18 ounces refrigerated cheese tortellini, 2 cups shredded mozzarella cheese
- Transfer the entire mixture into the prepared baking dish and spread it into an even layer.
- Top the casserole with the remaining 1 cup of mozzarella cheese.2 cups shredded mozzarella cheese
- Bake for 30 to 35 minutes, or until the sauce is bubbly and the cheese on top is melted and starting to turn golden brown.
- Remove from the oven and let it stand for 5 minutes. Garnish with fresh parsley before serving.Fresh parsley
Notes
To ensure the best results, always use refrigerated tortellini rather than the dried, shelf-stable kind. Make sure your cream cheese is truly at room temperature before adding it to the sauce to prevent clumps and ensure a smooth consistency.
