This Baked Tortellini Lasagna is a fun twist on the classic lasagna we all know and love. Instead of layers of noodles, this recipe uses cheesy stuffed tortellini, rich marinara sauce, and plenty of melty mozzarella and parmesan cheese. It’s like a perfect combo of two favorite pasta dishes all rolled into one comforting bake.
I love how easy this recipe comes together—no boiling noodles separately or worrying about layering perfectly. You just toss cooked tortellini with sauce and cheese, then bake it until everything bubbles and turns golden. It’s one of those meals I keep coming back to because it’s delicious, simple, and feels like a warm hug on a plate.
Whenever I make this for family or friends, it’s always a hit. I like to serve it with a fresh green salad and some crusty garlic bread to soak up all the extra sauce. Plus, leftovers are fantastic for lunch the next day. If you’re in the mood for something hearty but fuss-free, this Baked Tortellini Lasagna is definitely worth trying!
Key Ingredients & Substitutions
Cheese Tortellini: Fresh tortellini gives a tender bite, but frozen works just as well. You can swap cheese-filled tortellini for spinach or meat-filled if you prefer.
Ground Beef or Italian Sausage: I like Italian sausage for a bit more flavor, but lean ground beef keeps it simple. For a lighter option, ground turkey or plant-based crumbles work great.
Ricotta Cheese: Ricotta adds creaminess and balances the meat and sauce. Cottage cheese is a good substitute if you want a lighter texture but drain it well first.
Marinara Sauce: Homemade sauce always tastes best but store-bought is fine. Opt for a thicker sauce to avoid watery lasagna. You can add a pinch of sugar if your sauce tastes too acidic.
Cheeses (Mozzarella & Parmesan): Mozzarella melts beautifully for that gooey top layer. Parmesan adds a sharp finish. You can mix in provolone or fontina for a different flavor twist.
How Do I Layer and Bake Tortellini Without It Getting Mushy?
Since tortellini are smaller and softer than lasagna noodles, layering gently matters. Here’s how to keep the texture perfect:
- Cook tortellini al dente—just until they’re tender but still firm. Overcooked pasta will get mushy during baking.
- Mix tortellini with half the sauce before layering. This ensures even flavor without soaking the pasta too much.
- Spread layers carefully but not too thick. Balance cheese and sauce so each bite has creamy, meaty, and cheesy bites.
- Cover the dish with foil at first to trap moisture, then remove it near the end to brown the cheese.
- Let the lasagna rest a few minutes after baking to let everything set—it makes slicing and serving easier.
Equipment You’ll Need
- 9×13-inch baking dish – Perfect size to layer everything evenly and bake comfortably.
- Large pot – For boiling the tortellini until al dente.
- Skillet or large pan – To cook the meat, onion, and garlic; a big enough pan makes stirring easy.
- Mixing bowls – To combine the tortellini with sauce and cheeses.
- Foil – To cover the dish while baking and keep moisture in so it doesn’t dry out.
Flavor Variations & Add-Ins
- Swap ground beef for cooked shredded chicken or turkey for a lighter meat option.
- Add sautéed spinach, kale, or mushrooms to boost vegetable nutrients and flavor.
- Use a different cheese blend like provolone or mozzarella-asiago mix for a different cheesy taste.
- Mix in red pepper flakes or Italian herbs like basil and oregano for a spicy or more seasoned version.
Baked Tortellini Lasagna Recipe You’ll Love
Ingredients You’ll Need:
- 1 pound cheese tortellini (fresh or frozen)
- 1 pound ground beef or Italian sausage
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups marinara sauce (store-bought or homemade)
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning
- ¼ cup chopped fresh parsley (optional, for garnish)
- Salt and pepper to taste
Time Needed:
From start to finish, this recipe takes about 45 minutes, including 15 minutes for prep and 35 minutes baking time. Let the lasagna rest for 5 minutes after baking for the best texture.
Step-by-Step Instructions:
1. Preheat and Cook Tortellini:
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the tortellini following the package instructions until just al dente. Once cooked, drain and set aside.
2. Make the Meat Sauce:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute. Add the ground beef or Italian sausage, cooking until browned and no pink remains. Drain any excess fat if needed. Pour in the marinara sauce and sprinkle the Italian seasoning. Let it simmer for about 10 minutes, then season with salt and pepper to your taste.
3. Assemble and Bake the Lasagna:
In a large bowl, gently mix the cooked tortellini with half of the meat sauce so it’s well coated. In a 9×13-inch baking dish, spread a thin layer of the remaining meat sauce on the bottom. Layer half of the tortellini mixture on top. Dot half of the ricotta cheese over the tortellini, then sprinkle with 1 cup of shredded mozzarella and some Parmesan cheese. Repeat the layers with the remaining meat sauce, tortellini, ricotta, mozzarella, and Parmesan. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake another 10-15 minutes until the top is bubbly and golden.
4. Rest and Serve:
Take the lasagna out of the oven and let it rest for 5 minutes. This helps it set and makes slicing easier. Garnish with freshly chopped parsley if you’d like, then serve and enjoy!
Can I Use Frozen Tortellini for This Recipe?
Yes! Just make sure to cook the frozen tortellini according to package instructions until al dente before assembling the lasagna. Don’t skip thawing or cooking, as frozen tortellini won’t bake properly straight from the freezer.
Can I Substitute Ricotta Cheese?
Absolutely! Cottage cheese is a great lighter alternative—just drain it well to avoid excess moisture. You can also use mascarpone for an extra creamy texture or omit it and add more mozzarella if desired.
How Do I Store Leftovers?
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, warm portions in the microwave or oven until heated through. You can also freeze leftovers for up to 2 months; thaw overnight in the fridge before reheating.
Can I Make This Dish Ahead of Time?
Yes! Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
