How to Make Tortellini Lasagna

How to Make Tortellini Lasagna

If you’re craving the cozy, layered goodness of traditional lasagna but want something faster and easier, this Tortellini Lasagna is your perfect solution. By using cheese-filled tortellini in place of lasagna noodles, you get rich flavor, comforting texture, and a shorter cook time—all in one pan. This dish blends Italian herbs, hearty tomato sauce, lean protein, and gooey cheese to create a weeknight dinner winner.

Why You’ll Love This Recipe

Simplified Lasagna: Skip the layering and baking marathon—this dish comes together quickly with pre-cooked tortellini.
Cheesy Goodness: Ricotta, mozzarella, and parmesan melt together into creamy perfection.
Quick & Family-Friendly: A 30-minute dinner that tastes like it took hours.
Customizable: Add veggies or swap proteins to make it your own.

Ingredients

  • 1 (20 oz) package refrigerated cheese tortellini
  • 1 tsp olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 lb lean ground turkey or beef
  • 1 (24 oz) jar marinara or pasta sauce (low sugar, if preferred)
  • 1 tsp dried Italian seasoning
  • 1 cup part-skim ricotta cheese
  • 1 ½ cups shredded part-skim mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Fresh basil or parsley for garnish (optional)

Instructions

Cook the Tortellini:

Boil tortellini according to package instructions. Drain and set aside.

Sauté the Aromatics & Protein:

In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent, about 3–4 minutes. Stir in garlic and cook for 1 minute more. Add the ground meat and cook until browned, breaking it up as it cooks. Drain any excess fat if necessary.

Add Sauce & Seasoning:

Pour in the marinara sauce and Italian seasoning. Stir and let simmer for 5–7 minutes.

Combine & Layer:

In a large oven-safe dish, gently toss cooked tortellini with the meat sauce. Dot with spoonfuls of ricotta cheese and sprinkle with mozzarella and parmesan.

Bake (Optional Step):

If you’d like a browned top, place under the broiler for 3–5 minutes until the cheese is bubbly and golden.

Garnish & Serve:

Top with fresh herbs if desired and serve hot.

Nutritional Information (Per Serving)

  • Calories: ~390
  • Protein: 26g
  • Carbohydrates: 35g
  • Fat: 15g
  • Fiber: 3g
  • Sugar: 5g

Tips for Success

  • Swap the Protein: Use ground chicken, beef, turkey, or even veggie crumbles.
  • Add Veggies: Sauté spinach, mushrooms, or zucchini into the meat sauce for extra nutrition.
  • Make Ahead: Assemble and refrigerate for up to 24 hours before baking.
  • Cheese Choices: Adjust cheeses to your preference—go spicy with pepper jack or smoky with gouda.

Why This Recipe Works

This tortellini bake gives you the indulgent feel of lasagna with a fraction of the effort. The tortellini adds cheesy texture and satisfying bite, while the lean protein and tomato sauce keep it hearty and balanced. With fewer steps and just one dish to wash, it’s an easy win on busy nights.

Tortellini Lasagna is a comforting, shortcut version of a beloved classic that doesn’t skimp on flavor. Whether you’re feeding a hungry family or meal-prepping for the week, this dish delivers cheesy satisfaction and simple convenience. Serve with a green salad or roasted veggies, and you’ve got a well-rounded meal ready to enjoy.

How to Make Tortellini Lasagna
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How to Make Tortellini Lasagna

Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

390

kcal

Tortellini Lasagna is a deliciously simple twist on a classic favorite, offering all the cheesy, saucy satisfaction of traditional lasagna with a fraction of the prep time. By using pre-cooked cheese tortellini and a rich, flavorful meat sauce, this one-dish wonder comes together in just 30 minutes. It’s the perfect comfort food for busy weeknights—hearty, family-friendly, and customizable to your taste.

Ingredients

  • 1 (20 oz) package refrigerated cheese tortellini

  • 1 tsp olive oil

  • 1 small onion, chopped

  • 2 garlic cloves, minced

  • 1 lb lean ground turkey or beef

  • 1 (24 oz) jar marinara or pasta sauce (low sugar, if preferred)

  • 1 tsp dried Italian seasoning

  • 1 cup part-skim ricotta cheese

  • 1 ½ cups shredded part-skim mozzarella cheese

  • ¼ cup grated Parmesan cheese

  • Fresh basil or parsley for garnish (optional)

Instructions

  • Cook the Tortellini:
    Boil tortellini according to package instructions. Drain and set aside.
  • Sauté the Aromatics & Protein:
    In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent, about 3–4 minutes. Stir in garlic and cook for 1 minute more. Add the ground meat and cook until browned, breaking it up as it cooks. Drain any excess fat if necessary.
  • Sauté the Aromatics & Protein:
    In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent, about 3–4 minutes. Stir in garlic and cook for 1 minute more. Add the ground meat and cook until browned, breaking it up as it cooks. Drain any excess fat if necessary.
  • Combine & Layer:
    In a large oven-safe dish, gently toss cooked tortellini with the meat sauce. Dot with spoonfuls of ricotta cheese and sprinkle with mozzarella and parmesan.
  • Bake (Optional Step):
    If you’d like a browned top, place under the broiler for 3–5 minutes until the cheese is bubbly and golden.
  • Garnish & Serve:
    Top with fresh herbs if desired and serve hot.

Notes

  • Swap the Protein: Use ground chicken, beef, turkey, or even veggie crumbles.
    Add Veggies: Sauté spinach, mushrooms, or zucchini into the meat sauce for extra nutrition.
    Make Ahead: Assemble and refrigerate for up to 24 hours before baking.
    Cheese Choices: Adjust cheeses to your preference—go spicy with pepper jack or smoky with gouda.

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