Ingredients:

  • 1 tbsp olive oil
  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 24 oz marinara sauce
  • 1 tsp dried Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • 20 oz cheese-filled tortellini
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat the oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb lean ground beef and 1 medium diced yellow onion, cooking until the meat is browned, reaches an internal temperature of 160°F (71°C), and the onions are translucent.
  3. Stir in 3 cloves minced garlic and 1 tsp dried Italian seasoning, cooking for 1 minute until fragrant.
  4. Pour in 24 oz marinara sauce, ½ tsp salt, and ¼ tsp black pepper; simmer on low for 5–10 minutes to allow the flavors to meld.
  5. Bring a large pot of salted water to a boil. Add 20 oz cheese-filled tortellini and cook for exactly half the time listed on the package (usually 2–3 minutes), then drain in a colander.
  6. In a large bowl or the skillet, toss the undercooked tortellini with the beef sauce and 1 cup of the shredded mozzarella cheese.
  7. Pour the mixture into the prepared baking dish and spread evenly.
  8. Top the casserole with the remaining 1 cup shredded mozzarella, ½ cup grated Parmesan cheese, and drizzle with 2 tbsp melted butter.
  9. Bake for 20–25 minutes, or until the edges are bubbling and the cheese is a deep golden brown.