Ground Beef Tortellini
Ground beef tortellini is an easy one-pan meal with savory beef, cheese tortellini, and a creamy tomato sauce, a quick, comforting family dinner.
Equipment
- Large skillet
- Medium pot (for boiling tortellini)
- Wooden spoon or spatula
- Knife
- Cutting board
- Colander
- Grater
- Measuring cups
- Measuring spoons
Ingredients
- 1 lb lean ground beef 85% lean
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 tablespoon olive oil
- 1 tablespoon double-concentrated tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 1 cup frozen peas
- 1 cup heavy cream
- 1/2 cup chicken or beef broth
- 1/2 cup freshly grated Parmesan cheese plus extra for serving
- 1 lb cheese tortellini fresh or frozen
- 2 tablespoons fresh parsley chopped (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté the chopped onion for 3-4 minutes until softened, then add the minced garlic and cook for 1 minute.
- Add ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 5-6 minutes. Drain excess grease if necessary.
- Stir in Italian seasoning, salt, pepper, and red pepper flakes. Push beef mixture to one side, add tomato paste to the center, and cook for 1 minute, then mix together.
- Add frozen peas and let them heat for 1-2 minutes. Stir in heavy cream and broth, then bring the mixture to a gentle simmer and cook for 3-4 minutes.
- While the sauce simmers, cook cheese tortellini in a medium pot according to package instructions. Drain and set aside.
- Add cooked tortellini to the skillet and stir to coat in sauce. Gradually stir in Parmesan cheese until melted and the sauce thickens.
- Taste and adjust seasoning if needed. Garnish with parsley and extra Parmesan before serving. Enjoy!
Notes
Use fresh or frozen tortellini—both work great.
For extra creaminess, add mozzarella and bake as a casserole.
Add spinach or mushrooms for more vegetables.