Ingredients:

  • 1 lb ground beef, 80/20 blend
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 24 oz marinara sauce
  • 1 tsp dried oregano
  • 0.5 tsp crushed red pepper flakes
  • 8 oz cream cheese, softened
  • 0.5 cup sour cream
  • 0.25 cup grated parmesan cheese
  • 1 tsp Italian seasoning
  • 20 oz refrigerated cheese tortellini
  • 2 cups shredded whole-milk mozzarella cheese
  • 1 tbsp fresh basil, chopped for garnish

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Sear the beef in a large skillet over medium high heat for 2-3 minutes. Wait for a deep brown crust before breaking it up.
  3. Drain the fat but leave about a tablespoon in the pan for the vegetables.
  4. Sauté the onion in the same skillet until translucent, then stir in the garlic, oregano, and red pepper flakes for 1 minute until your kitchen smells incredible.
  5. Simmer the sauce by adding the marinara to the beef and letting it bubble for 5 minutes.
  6. Mix the cream base in a bowl by combining softened cream cheese, sour cream, parmesan, and Italian seasoning until perfectly smooth and velvety.
  7. Layer the casserole by spreading a thin bit of meat sauce on the bottom of a 9x13 inch dish, followed by the tortellini, the cream cheese mixture, and the rest of the meat sauce.
  8. Topping with mozzarella should be done evenly to ensure every square inch gets that cheesy shatter crust.
  9. Bake for 20 minutes until the edges are bubbling and the center is hot.
  10. Broil for the final 2-3 minutes until the cheese is bubbling and golden brown. Garnish with fresh basil before serving.