Baked Tortellini Lasagna is a fun twist on the classic lasagna, replacing traditional noodles with cheesy tortellini that makes every bite burst with flavor. It’s layered with rich tomato sauce, creamy ricotta, and lots of melted mozzarella that gets all bubbly and golden when baked. This dish combines the best of two worlds—comfort food with a playful, easy-to-prepare approach.
I love making this whenever I want something hearty but a little different from the usual pasta dinner. It’s super simple to throw together, and honestly, the kids in my house always ask for seconds because who can resist cheesy little pasta pockets smothered in sauce? My tip is to use fresh or frozen tortellini to save time without losing any of the tasty goodness.
When I serve this baked tortellini lasagna, I like to add a simple green salad on the side to balance all the richness, and sometimes a little crusty bread to soak up any extra sauce. It’s perfect for a cozy family meal or a casual dinner with friends, and it always fills the kitchen with such a warm, inviting smell. Honestly, this dish feels like a hug in pasta form.
Key Ingredients & Substitutions
Tortellini: Using refrigerated cheese tortellini saves time and adds a cheesy center that’s perfect for this dish. If you can’t find cheese-filled, spinach or mushroom tortellini work well, too. Frozen tortellini is a good backup if refrigerated isn’t available.
Ground Meat: I like ground beef for a classic taste, but Italian sausage adds extra seasoning and depth. For a lighter or vegetarian option, use ground turkey or sautéed mushrooms instead.
Ricotta & Cheese: Ricotta adds creaminess and moisture. If you’re short on time, cottage cheese can be an okay substitute but ricotta gives a smoother texture. Mozzarella melts beautifully on top, and Parmesan gives a nice salty finish. Feel free to add provolone or fontina if you want a different flavor.
Marinara Sauce: Homemade or store-bought both work well here. Choose a sauce with herbs for extra flavor, or add your own Italian seasoning to boost the taste.
How Do You Layer and Bake Tortellini Lasagna for the Best Texture?
The layering is important to get a balanced bite of pasta, cheese, and sauce. Here’s what I do:
- First, spread a thin layer of sauce to prevent sticking and to start the flavor base.
- Layer half the cooked tortellini gently to avoid breaking their shape.
- Add dollops of the ricotta mixture evenly so every bite has creamy cheese.
- Spoon more sauce on top to keep it moist while baking.
- Repeat the layers for even distribution.
- Covering with foil traps steam to warm everything through without drying out the cheese.
- Removing foil near the end encourages the cheese on top to brown and bubble nicely for a tasty crust.
Letting it rest after baking helps the layers set up, making it easier to cut and serve neat slices.
Equipment You’ll Need
- Large pot – I use this to boil the tortellini quickly and easily.
- Skillet – perfect for sautéing onions, garlic, and browning the meat all in one pan.
- Mixing bowls – handy for combining cheeses and assembling layers.
- 9×13 inch baking dish – the ideal size to layer and bake the lasagna evenly.
- Aluminum foil – covers the dish to keep it moist while baking.
- Spatula or large spoon – helps spread sauces and layer ingredients smoothly.
Flavor Variations & Add-Ins
- Use cooked spinach or kale mixed with ricotta for a veggie boost.
- Swap ground beef for cooked Italian sausage or turkey for different flavors.
- Add sliced mushrooms or roasted vegetables between layers for extra texture.
- Mix in crushed red pepper flakes or Italian herbs into the marinara for a spicy or aromatic twist.
Baked Tortellini Lasagna Recipe You’ll Love
Ingredients You’ll Need:
- 1 (25 oz) package refrigerated cheese tortellini
- 1 lb ground beef (or Italian sausage, or half and half)
- 1 small onion, finely chopped
- 2-3 cloves garlic, minced
- 3 cups marinara sauce (store-bought or homemade)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- Fresh chopped parsley or basil for garnish
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes for prep, 40 minutes baking time, and a short 5-minute resting period before serving. Overall, you’ll spend under an hour making a warm, cheesy meal your whole family will love!
Step-by-Step Instructions:
1. Cook the Tortellini
Bring a large pot of salted water to a boil. Add the refrigerated cheese tortellini and cook according to package directions (usually 2-3 minutes) until just tender. Drain and set aside.
2. Prepare the Meat Sauce
While the tortellini cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Add the ground beef (or sausage), breaking it apart as it cooks. Cook until browned and fully done, then drain any excess fat. Stir in the marinara sauce and Italian seasoning. Let it simmer for 5 minutes, seasoning with salt and pepper to taste.
3. Assemble and Bake Your Lasagna
Preheat your oven to 375°F (190°C). In a medium bowl, mix the ricotta cheese with half of the shredded mozzarella and half of the Parmesan cheese.
Grease a 9×13 inch baking dish. Start by spreading a thin layer of the meat sauce on the bottom. Layer half of the cooked tortellini evenly over the sauce. Dollop and spread half of the ricotta mixture over the tortellini, then spoon half of the remaining meat sauce on top.
Repeat the layers with the remaining tortellini, ricotta mixture, and meat sauce. Finish by sprinkling the remaining mozzarella and Parmesan evenly over the top.
Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown.
Remove from the oven and let it rest for about 5 minutes before slicing. Garnish with fresh parsley or basil and serve warm.
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes, frozen tortellini works great! Just be sure to cook it according to package instructions and drain well before assembling to avoid excess moisture.
Can I Make Baked Tortellini Lasagna Ahead of Time?
Absolutely! Assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I Substitute Ground Beef with a Vegetarian Option?
Yes! Replace the meat with sautéed mushrooms, spinach, or a meat-free crumble to keep it hearty and flavorful while making it vegetarian-friendly.