Cheesy Tortellini with Meatballs
Indulge in the ultimate comfort food with this Cheesy Tortellini with Meatballs recipe—a one-pan wonder packed with creamy, cheesy goodness and hearty flavor. Tender cheese tortellini are tossed in a rich marinara sauce infused with a splash of heavy cream, then paired with juicy, homemade meatballs seasoned to perfection with Italian herbs and Parmesan cheese. A generous layer of melted mozzarella blankets the dish, creating an irresistibly gooey, bubbly topping. Perfect for a cozy family dinner or a crowd-pleasing weeknight meal, this recipe comes together in just 50 minutes and serves six hungry bellies. Garnish with fresh parsley for a burst of color and flavor, and watch as this indulgent recipe becomes a new favorite! Keywords: cheesy tortellini, meatballs, creamy marinara sauce, one-pan dinner, comfort food recipe.
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Recipe Information
Ingredients
- 16 oz cheese tortellini
- 1 lb ground beef
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup grated Parmesan cheese
- 2 tbsp olive oil
- 24 oz jarred marinara sauce
- 0.5 cup heavy cream
- 1.5 cups shredded mozzarella cheese
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil for the tortellini.
In a large mixing bowl, combine the ground beef, Italian seasoning, garlic powder, onion powder, salt, black pepper, and grated Parmesan cheese. Mix until well combined.
Shape the meat mixture into small, bite-sized meatballs, about 1 inch in diameter.
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Cook for 8-10 minutes, turning occasionally, until the meatballs are browned on all sides and fully cooked. Remove the meatballs and set aside.
In the same skillet, carefully add the marinara sauce and heavy cream, stirring to combine and scraping up any browned bits from the bottom of the pan. Bring to a simmer over low heat.
Simultaneously, cook the cheese tortellini according to package instructions, usually about 3-5 minutes, until they float to the surface. Drain and set aside.
Add the cooked tortellini to the skillet with the sauce and stir gently to coat the pasta in the creamy marinara sauce.
Return the cooked meatballs to the skillet, nestling them into the sauce and tortellini.
Sprinkle the shredded mozzarella cheese over the entire dish and cover the skillet with a lid. Let it cook on low heat for 5 minutes, or until the cheese is melted and bubbly.
Garnish with fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 51% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 6.2 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 365 mg | 28% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 460 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
