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Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain any excess grease.

Add the chopped onion to the skillet with the ground beef and cook until softened, about 5 minutes.

Stir in the minced garlic and cook for 1 minute more until fragrant.

Add the canned diced tomatoes (undrained), tomato paste, Italian seasoning, salt, and black pepper to the skillet. Stir well to combine all ingredients.

Stir in the fresh spinach a handful at a time, allowing it to wilt into the sauce before adding more. Continue to cook until all the spinach has wilted.

Bring the meat sauce to a gentle simmer, then reduce heat to low and let it simmer for 5 minutes to allow the flavors to meld.

Spread about 1 1/2 cups of the prepared meat sauce evenly in the bottom of the greased 9x13 inch baking dish.

Arrange half of the uncooked cheese-filled tortellini in a single layer over the meat sauce.

Sprinkle 1 cup of shredded mozzarella cheese evenly over the tortellini layer.

Add another layer of about 1 1/2 cups of the meat sauce on top of the mozzarella cheese.

Place the remaining uncooked cheese-filled tortellini over the second layer of meat sauce.

Spread the remaining meat sauce over the tortellini, ensuring they are mostly covered.

Sprinkle the remaining 1 cup of shredded mozzarella cheese generously over the top of the casserole.

Cover the baking dish tightly with aluminum foil.

Bake in the preheated oven for 30 minutes, or until the tortellini is tender.

Remove the dish from the oven and carefully remove the aluminum foil. Return the uncovered dish to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Let the casserole rest for 5 minutes before serving. Garnish with fresh chopped basil.


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain any excess grease.

Add the chopped onion to the skillet with the ground beef and cook until softened, about 5 minutes.

Stir in the minced garlic and cook for 1 minute more until fragrant.

Add the canned diced tomatoes (undrained), tomato paste, Italian seasoning, salt, and black pepper to the skillet. Stir well to combine all ingredients.

Stir in the fresh spinach a handful at a time, allowing it to wilt into the sauce before adding more. Continue to cook until all the spinach has wilted.

Bring the meat sauce to a gentle simmer, then reduce heat to low and let it simmer for 5 minutes to allow the flavors to meld.

Spread about 1 1/2 cups of the prepared meat sauce evenly in the bottom of the greased 9x13 inch baking dish.

Arrange half of the uncooked cheese-filled tortellini in a single layer over the meat sauce.

Sprinkle 1 cup of shredded mozzarella cheese evenly over the tortellini layer.

Add another layer of about 1 1/2 cups of the meat sauce on top of the mozzarella cheese.

Place the remaining uncooked cheese-filled tortellini over the second layer of meat sauce.

Spread the remaining meat sauce over the tortellini, ensuring they are mostly covered.

Sprinkle the remaining 1 cup of shredded mozzarella cheese generously over the top of the casserole.

Cover the baking dish tightly with aluminum foil.

Bake in the preheated oven for 30 minutes, or until the tortellini is tender.

Remove the dish from the oven and carefully remove the aluminum foil. Return the uncovered dish to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Let the casserole rest for 5 minutes before serving. Garnish with fresh chopped basil.
