Baked Tortellini Lasagna is like a fun twist on classic lasagna, swapping out the usual sheets for cheesy, stuffed tortellini. It’s full of gooey melted cheese, rich tomato sauce, and that comforting baked texture on top that makes everyone smile. The tortellini bring a little extra bite and surprise with every forkful.
I love making this recipe when I want something a bit different but still easy and hearty. One of my favorite parts is how quickly it comes together since the tortellini cook in the sauce right in the oven—less fuss and more time to relax. Plus, the cheesy layers get all bubbly and golden, which always makes the kitchen smell amazing.
For serving, I like pairing this with a simple green salad or some garlic bread to soak up all the sauce. It feels like a perfect meal to share with family or friends on a cozy evening. If you ask me, it’s the kind of dish that keeps everyone coming back for more, and I’m always happy to serve it at any gathering.
Key Ingredients & Substitutions
Cheese Tortellini: Fresh or refrigerated tortellini works best here because it cooks evenly in the sauce. If you can’t find cheese-filled, try spinach or mushroom tortellini for a tasty twist.
Ground Meat: I love using ground beef or Italian sausage for rich flavor. For a lighter option, ground turkey or chicken works well without losing too much taste.
Ricotta Cheese: This gives the creamy, smooth layers. If you want a dairy-free option, try a vegan ricotta substitute or blended silken tofu seasoned with a pinch of salt and garlic powder.
Mozzarella & Parmesan: Mozzarella melts beautifully for that stretchy, bubbly top. Parmesan adds a salty punch. For a different twist, try provolone or fontina.
Marinara Sauce: Store-bought sauce saves time, but a simple homemade tomato sauce with garlic and herbs makes a fresh, bright base. Adjust seasoning as needed!
How Can I Layer the Tortellini Lasagna Without It Getting Too Messy?
Since you’re using tortellini instead of traditional lasagna noodles, layering is a bit different. Here’s how to keep it neat and yummy:
- Mix the uncooked tortellini into the meat sauce in a large bowl. This coats every piece with sauce, so they cook evenly in the oven.
- Use a spoon to spread half the tortellini mixture in a greased baking dish gently, so you don’t mash the pasta.
- Add dollops of the ricotta mixture, then spread carefully—not too thick, so it doesn’t slide later.
- Repeat with the rest of the tortellini and ricotta, then top with extra mozzarella for a golden crust.
- Cover with foil initially to keep moisture in, then bake uncovered at the end to get that perfect bubbly, browned cheese topping.
Following these tips helps the layers stay intact and the flavors blend perfectly while baking. It’s a hassle-free way to get all the cheesy goodness without a messy dish.
Equipment You’ll Need
- 9×13 inch (23x33cm) baking dish – I like it because it’s the perfect size to hold all the ingredients comfortably.
- Large skillet – helps you cook the meat and sauce easily without spills.
- Mixing bowls – for combining the cheese mixture and tossing the tortellini with sauce.
- Wooden spoon or spatula – makes mixing and spreading simple and gentle on your dishes.
- Foil – for covering the dish while baking to keep everything moist and cook evenly.
Flavor Variations & Add-Ins
- Use cooked spinach or kale in the ricotta mixture to add greens and extra nutrients.
- Swap out the beef for cooked Italian sausage or ground turkey for different flavors.
- Add sliced mushrooms or bell peppers to the sauce for more texture and flavor.
- Mix in red pepper flakes or Italian herbs to spice it up or boost the herb flavor.
Baked Tortellini Lasagna Recipe You’ll Love
Ingredients You’ll Need:
- 1 pound (450g) refrigerated cheese tortellini
- 1 tablespoon olive oil
- 1 pound (450g) ground beef or Italian sausage
- 1 small onion, finely chopped
- 2-3 cloves garlic, minced
- 1 jar (24 oz/680g) marinara sauce or homemade tomato sauce
- 1 container (15 oz/425g) ricotta cheese
- 1 cup shredded mozzarella cheese, plus extra for topping
- 1 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, and thyme)
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
Time Needed
This Baked Tortellini Lasagna takes about 15 minutes to prep, plus 35 to 40 minutes of baking time. After baking, let it cool for 5 minutes before serving, so it’s easier to slice and enjoy.
Instructions to Make This Delicious Dish:
1. Cook the Meat and Sauce:
Preheat your oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté it for about 3 minutes until soft. Stir in the minced garlic and cook for another 30 seconds. Add ground beef or Italian sausage and cook until browned and no longer pink, breaking it apart as it cooks. Drain any extra fat. Pour in the marinara sauce and sprinkle in the Italian seasoning. Let the sauce simmer for 5 to 10 minutes so all the flavors come together. Season with salt and pepper to taste.
2. Prepare the Cheese Mixture:
While the meat sauce is simmering, mix ricotta cheese, 1 cup shredded mozzarella, Parmesan cheese, and the egg together in a bowl. Season lightly with salt and pepper and stir until everything is well combined.
3. Assemble the Lasagna:
In a large bowl, gently mix the uncooked tortellini with the meat sauce until every piece is coated. Lightly grease a 9×13 inch baking dish. Spread half of the tortellini and sauce mixture evenly in the dish. Then dollop half of the ricotta cheese mixture evenly on top. Add the remaining tortellini and sauce, then spread the remaining ricotta mixture over it. Finally, sprinkle extra shredded mozzarella cheese over the top.
4. Bake and Serve:
Cover the baking dish with foil and bake in the preheated oven for about 25 minutes. Remove the foil and bake uncovered for another 10 to 15 minutes until the cheese on top is melted, bubbly, and golden brown. Let the lasagna cool for 5 minutes before serving. Sprinkle chopped fresh parsley or basil on top for a fresh, pretty finish.
Can I Use Frozen Tortellini for This Recipe?
Yes! If using frozen tortellini, there’s no need to thaw it first—just toss it directly with the sauce as instructed. The baking time remains the same, and the tortellini will cook perfectly in the oven.
How Can I Make This Recipe Vegetarian?
Simply skip the ground beef or sausage and either add extra vegetables like mushrooms, spinach, or zucchini to the sauce, or use a plant-based meat substitute. The rest of the recipe remains unchanged.
Can I Prepare Baked Tortellini Lasagna Ahead of Time?
Absolutely! Assemble the lasagna up to the point of baking, cover it tightly with foil, and refrigerate for up to 24 hours. When ready, bake straight from the fridge, adding a few extra minutes to the baking time.
How Do I Store Leftovers and Reheat?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. Adding a splash of water or sauce can help prevent drying out during reheating.