Cheesy Beef Tortellini
Cheesy Beef Tortellini
Ingredients
For the Cheesy Beef Sauce
- 2 pounds ground beef, 80/20 lean
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 24 ounces three-cheese pasta sauce, jar
- 8 ounces cream cheese, softened
- 1 1/2 cups shredded Colby Jack cheese
For the Tortellini
- 1 pound three-cheese tortellini, fresh or frozen
- water, for cooking tortellini
Instructions
- 1
In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon, until no pink remains. Drain any excess grease.
⏱️ 8 min
- 2
Reduce heat to medium. Stir in the salt, black pepper, paprika, garlic powder, onion powder, dried basil, and dried oregano. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 3
Add the three-cheese pasta sauce and softened cream cheese to the skillet. Stir well until the cream cheese is fully melted and incorporated into the sauce, creating a creamy mixture.
⏱️ 2 min
- 4
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the three-cheese tortellini and cook according to package directions (typically 7-9 minutes) until al dente. Drain well.
⏱️ 8 min
- 5
Stir the 1 1/2 cups of shredded Colby Jack cheese into the beef and sauce mixture until completely melted and smooth.
⏱️ 2 min
- 6
Add the drained tortellini to the skillet with the cheesy beef sauce. Gently toss everything together until the tortellini is evenly coated.
⏱️ 1 min
- 7
Serve hot. Optionally, transfer the mixture to a baking dish, top with an additional 1/2 cup of shredded Colby Jack cheese, and bake covered at 350°F for 10-15 minutes, or until cheese is bubbly and melted.
00🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Beef Tortellini
Ingredients
For the Cheesy Beef Sauce
- 2 pounds ground beef, 80/20 lean
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 24 ounces three-cheese pasta sauce, jar
- 8 ounces cream cheese, softened
- 1 1/2 cups shredded Colby Jack cheese
For the Tortellini
- 1 pound three-cheese tortellini, fresh or frozen
- water, for cooking tortellini
Instructions
- 1
In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon, until no pink remains. Drain any excess grease.
⏱️ 8 min - 2
Reduce heat to medium. Stir in the salt, black pepper, paprika, garlic powder, onion powder, dried basil, and dried oregano. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 3
Add the three-cheese pasta sauce and softened cream cheese to the skillet. Stir well until the cream cheese is fully melted and incorporated into the sauce, creating a creamy mixture.
⏱️ 2 min - 4
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the three-cheese tortellini and cook according to package directions (typically 7-9 minutes) until al dente. Drain well.
⏱️ 8 min - 5
Stir the 1 1/2 cups of shredded Colby Jack cheese into the beef and sauce mixture until completely melted and smooth.
⏱️ 2 min - 6
Add the drained tortellini to the skillet with the cheesy beef sauce. Gently toss everything together until the tortellini is evenly coated.
⏱️ 1 min - 7
Serve hot. Optionally, transfer the mixture to a baking dish, top with an additional 1/2 cup of shredded Colby Jack cheese, and bake covered at 350°F for 10-15 minutes, or until cheese is bubbly and melted.
00🌡️ 350