Ingredients:

  • 1 lb lean ground beef
  • 2 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 24 oz jarred marinara sauce
  • 20 oz refrigerated cheese tortellini
  • 1/2 cup beef broth
  • 8 oz cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp garlic powder
  • 2 cups shredded mozzarella cheese
  • Fresh parsley or basil for garnish

Instructions:

  1. Brown the 1 lb lean ground beef in a large skillet over medium high heat until no pink remains. Stir in the 2 minced garlic cloves and 1 tsp Italian seasoning, cooking for 1 minute until the garlic is fragrant. Drain any excess grease. Note: Don't overcook the beef here, as it will cook more in the oven.
  2. In a medium mixing bowl, beat the 8 oz softened cream cheese, 1/2 cup Parmesan, and 1/4 tsp garlic powder together until the mixture is smooth and airy. Note: Use a hand mixer if you want it extra fluffy.
  3. Spread a thin layer of the 24 oz marinara sauce on the bottom of your 9x13 inch baking dish. Layer half of the cooked beef, followed by half of the 20 oz raw tortellini. Spread the cream cheese mixture evenly over the pasta, then repeat the beef and tortellini layers.
  4. Pour the remaining marinara sauce over the top. Drizzle the 1/2 cup beef broth around the edges and over the center to ensure pasta hydration. Note: The broth is the secret that replaces boiling water.
  5. Cover the dish tightly with foil and bake at 375°F (190°C) for 20 minutes.
  6. Remove the foil, sprinkle the 2 cups shredded mozzarella cheese evenly across the top, and bake for another 10-15 minutes until the cheese is bubbly and golden brown.
  7. Optional: Broil for the final 2 minutes until the cheese edges begin to shatter and brown.
  8. Garnish with fresh parsley or basil before serving.