Baked Tortellini Lasagna is a fun twist on two classic comfort foods rolled into one cozy dish. It features tender cheese-filled tortellini, layers of rich marinara sauce, melty mozzarella, and creamy ricotta, all baked together until bubbly and golden. The pasta puffs up just right, soaking up all those flavors for a satisfying meal that feels homemade and hearty.
I love making this dish when I want something a little different but still familiar and comforting. It’s easy to put together, and you don’t have to fuss with rolling out noodles like traditional lasagna. Plus, the combination of cheesy tortellini and lasagna-style layers is always a crowd-pleaser in my house. Pro tip: let it rest a few minutes after baking so the layers set nicely before serving.
This baked tortellini lasagna is perfect for family dinners or when friends come over because it’s filling and full of those classic Italian flavors everyone loves. I like to serve it with a simple green salad and some crusty bread, so you have something fresh to balance out the cheesy goodness. It’s the kind of dish that brings everyone to the table with happy smiles and full plates.
Key Ingredients & Substitutions
Cheese Tortellini: The star here is cheese-filled tortellini, which gives lovely pockets of creamy flavor. Fresh or frozen works! If you can’t find cheese-filled, spinach or mushroom tortellini are tasty alternatives.
Ground Meat: Ground beef or Italian sausage adds a rich, savory base. For a lighter version, try ground turkey or omit meat for a vegetarian twist, doubling up on your veggies or using plant-based crumbles.
Ricotta Cheese: Ricotta brings creaminess and helps bind the layers. If you prefer, cottage cheese works too — just drain excess liquid. For dairy-free, use a creamy tofu blend.
Mozzarella & Parmesan: Mozzarella melts beautifully on top, while Parmesan adds a sharp, nutty flavor. You can swap mozzarella for provolone or cheddar if you like. Nutritional yeast can replace Parmesan for a vegan option.
Marinara Sauce: Choose a good quality sauce you enjoy, or make your own with tomatoes, garlic, and herbs. This sauce keeps the dish moist and flavorful. For a twist, try adding some crushed red pepper for heat or fresh basil for brightness.
How Do I Build Layers Without Messing Up The Tortellini?
Layering this lasagna is a bit different since tortellini are round and soft. Here’s how to get even coverage and avoid clumping:
- First, spread a thin layer of sauce on the bottom—this prevents sticking.
- Scatter tortellini evenly across the dish rather than piling them up in one spot.
- Dollop ricotta mixture evenly over the tortellini using spoonfuls, then gently smooth with the back of a spoon.
- Add sauce over the ricotta, then sprinkle mozzarella to keep layers balanced.
- Cover with foil while baking to help the cheese melt and tortellini heat evenly, removing foil at the end for a nice golden top.
- Let the dish rest after baking so the layers firm up and slice neatly.
Taking your time with these steps helps the tortellini stay tender and well-coated without breaking apart. The results are creamy, cheesy, and perfectly layered every time!
Equipment You’ll Need
- 9×9-inch baking dish – I prefer this size because it’s perfect for layered baked dishes and fits nicely in most ovens.
- Large skillet – works well for cooking the meat and aromatics; I like non-stick for easy clean-up.
- Medium bowl – for mixing the ricotta, egg, and cheese; a simple tool that makes the process neat.
- Colander – for draining the tortellini without breaking them apart.
- Cooking spoon or spatula – useful for stirring the sauce and assembling the layers.
- Foil – to cover the dish while baking, trapping heat and moisture.
- Serving spoon or spatula – for easy portioning and serving once baked.
Flavor Variations & Add-Ins
- Use cooked spinach or kale in the ricotta mixture for a boost of greens. It adds color and nutrition without much fuss.
- Swap ground beef for Italian sausage or turkey for different flavor profiles—spicy sausage adds heat, turkey keeps it lighter.
- Incorporate sliced mushrooms or roasted vegetables into the meat sauce for extra earthiness and texture.
- Add a pinch of red pepper flakes or a splash of balsamic vinegar to the sauce to enhance depth and a little zip.
Baked Tortellini Lasagna Recipe You’ll Love
Ingredients You’ll Need:
Main Ingredients:
- 1 package (about 9 oz) refrigerated or frozen cheese tortellini
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage (or a mix)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups marinara sauce (store-bought or homemade)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 1 large egg
- 1 teaspoon dried Italian seasoning or dried basil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 15-20 minutes to prepare, including cooking the tortellini and meat sauce. Then, it bakes in the oven for about 40 minutes. Allow 5-10 minutes after baking to rest before serving. So, plan for roughly 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish so your lasagna won’t stick.
2. Cook the Tortellini:
Boil the tortellini just until al dente (follow package instructions). Drain well and set aside so they don’t overcook later.
3. Make the Meat Sauce:
In a large skillet over medium heat, warm the olive oil. Add chopped onion and cook until soft, about 3 minutes. Stir in the garlic and cook 1 more minute until fragrant.
Add the ground beef or sausage, breaking it up with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Season with salt, pepper, and Italian seasoning. Stir in the marinara sauce and simmer for 5 minutes, then remove from heat.
4. Mix the Ricotta Layer:
In a medium bowl, combine ricotta cheese, egg, half the Parmesan, and a pinch of salt and pepper. Mix well to create a creamy filling.
5. Assemble the Lasagna:
Spread a thin layer of meat sauce on the bottom of your baking dish. Add half of the cooked tortellini in an even layer. Dollop half of the ricotta mixture over the tortellini and spread gently. Spoon half of the remaining meat sauce on top, then sprinkle with 1 cup of shredded mozzarella.
Repeat the layers: tortellini, ricotta, meat sauce, and mozzarella. Finish with the remaining mozzarella and Parmesan cheese on top.
6. Bake Until Bubbly:
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake an additional 15 minutes or until the cheese is bubbly and golden brown on top.
7. Rest and Serve:
Let the lasagna sit for 5 to 10 minutes before slicing so the layers set nicely. Sprinkle with fresh parsley for a touch of color and freshness, then serve warm. Enjoy your cheesy, hearty baked tortellini lasagna!
Can I Use Frozen Tortellini for This Recipe?
Yes, frozen tortellini works great! Just cook it according to the package instructions until al dente, then drain well before layering. This helps prevent excess moisture in your lasagna.
Can I Make Baked Tortellini Lasagna Ahead of Time?
Absolutely! Assemble the lasagna and cover it tightly with foil or plastic wrap, then refrigerate for up to 24 hours before baking. When ready, bake as directed—just add a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm gently covered in the oven until heated through.
Can I Make This Dish Vegetarian?
Yes! Simply omit the meat and add extra vegetables like mushrooms, spinach, or zucchini to the sauce for flavor and texture. Using a hearty marinara sauce will keep it deliciously satisfying.
