There’s something incredibly satisfying about a creamy, cheesy pasta bake that brings everyone to the table with excitement.
This Cheesy Beef Tortellini Bake has everything I love — savory beef, smoky bacon, tender tortellini, and gooey melted cheddar cheese.
Every bite is rich, comforting, and perfect for cozy nights when you want something hearty without the fuss.
Why I Love This Recipe
Rich, creamy, and loaded with comforting flavors.
Uses pantry staples — nothing fancy, just delicious.
Bacon and cheese together? Yes, please.
Feeds a hungry family in just 40 minutes.
Leftovers reheat beautifully — if you have any!
What You’ll Need (Ingredient Highlights)
Ground beef – Adds richness and protein.
Cheese tortellini – The perfect pasta for soaking up all that creamy sauce.
Cheddar cheese – Use sharp cheddar for a bold cheesy kick.
Bacon – Smoky and crisp, it adds a perfect crunch.
Heavy cream – Brings everything together in a silky sauce.
Tomatoes – Adds brightness and balances the richness.
Onion and garlic – For classic flavor depth.
Pro Tips Before You Start
Use freshly shredded cheese — it melts better than pre-shredded.
Don’t overcook the tortellini — just until tender.
Reserve a little bacon for topping — it adds great texture at the end.
Let the dish rest for 10 minutes before serving so the sauce thickens slightly.
How to Make Cheesy Beef Tortellini Bake
Step 1: Cook the tortellini
Bring a large pot of water to a boil.
Cook the tortellini according to package instructions, then drain and set aside.
Toss with a bit of olive oil to prevent sticking.
Step 2: Crisp the bacon
In a large skillet over medium-high heat, cook the bacon until golden and crispy.
Remove from the pan, let it cool slightly, then chop into small pieces. Set aside.
Step 3: Sauté the aromatics and brown the beef
In the same skillet, sauté diced onion for 2–3 minutes until soft.
Add the garlic and cook for another 30 seconds.
Add ground beef and cook until browned with no pink left. Drain off excess fat.
Step 4: Make the sauce
Return the beef to the skillet.
Stir in heavy cream, 2 cups of cheddar cheese, chopped bacon (reserve a little for topping), and drained diced tomatoes.
Simmer over low heat until the cheese melts and the sauce is creamy.
Step 5: Combine and top
Add cooked tortellini into the sauce and stir gently to coat.
Sprinkle the remaining 1 cup of cheese on top. Garnish with leftover bacon bits.
Step 6: Melt and serve
Cover and let it simmer on low heat just until the cheese on top melts.
Let it rest for 10 minutes, then serve warm and enjoy!
What to Serve It With
This dish is already rich and satisfying, but it pairs well with:
A crisp green salad with vinaigrette
Roasted or steamed vegetables
Garlic bread or dinner rolls
Variations / Substitutions
Swap beef for Italian sausage for extra flavor.
Use mozzarella or Monterey Jack instead of cheddar.
Add spinach or kale for a veggie boost.
Try it with sun-dried tomatoes for a tangy twist.
Storage & Leftovers
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in portions for up to 2 months.
Reheat: Microwave individual servings or reheat in the oven until warmed through.
FAQs
Can I use frozen tortellini?
Yes, just cook it according to package instructions before adding it to the skillet.
What kind of cheddar is best?
Sharp cheddar gives the best bold cheesy flavor.
Can I make it ahead?
Yes! Assemble everything, refrigerate, then bake just before serving.
Is this dish spicy?
No, it’s kid-friendly and mild — but feel free to add chili flakes for heat.
Can I double the recipe?
Absolutely! Use a larger pan or bake in two separate dishes.
What if I don’t have heavy cream?
You can use half-and-half, but the sauce may be slightly less rich.
Can I skip the bacon?
Sure, but it does add great flavor and texture.
Final Thoughts
This Cheesy Beef Tortellini Bake is everything I crave in a weeknight dinner — hearty, creamy, cheesy, and so satisfying.
It’s one of those recipes I make again and again, especially when I want something that feels like a hug in a bowl.
