Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil.
- Cook the tortellini according to package directions until just tender. Drain and set aside.
- Preheat the oven to 375°F.
- Heat olive oil in a large skillet over medium heat.
- Add the Italian sausage or ground beef and cook until browned and fully cooked, breaking the meat into small pieces while cooking.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the marinara sauce and heavy cream. Stir in Italian seasoning, salt, and black pepper.
- Simmer the sauce for about 5 minutes until slightly thickened.
- Lightly grease a 9x13-inch baking dish and spread a small amount of sauce on the bottom.
- Layer half of the tortellini into the dish and spoon over half of the sauce mixture.
- Sprinkle half of the mozzarella cheese over the layer.
- Repeat the layers with the remaining tortellini, sauce mixture, and mozzarella cheese.
- Top the casserole with parmesan cheese.
- Bake for about 25 minutes until the cheese becomes melted, bubbly, and lightly golden around the edges.
- Let the casserole rest for 5 to 10 minutes before serving.
Nutrition
Notes
Cook the tortellini only until slightly firm because it continues baking in the oven. Let the casserole rest for 5 to 10 minutes before serving so the sauce thickens properly. Freshly shredded mozzarella melts more smoothly than pre-shredded cheese. This casserole can be assembled ahead and refrigerated for up to 24 hours before baking.