Beef & Parmesan Tortellini in Creamy Sauce is a rich, comforting pasta dish I love making when I’m craving something hearty and satisfying. With tender cheese-stuffed tortellini, savory ground beef, and a velvety Parmesan cream sauce, this one-pan meal is as easy to prepare as it is delicious.
Why You’ll Love This Recipe
I love how this recipe brings together all the best comfort food elements in one skillet. The tortellini cooks right in the sauce, soaking up all the creamy, cheesy flavor. The ground beef adds a savory, meaty bite that balances the richness, and the Parmesan gives it a bold, salty finish. It’s a fast and flavorful dinner I can throw together any night of the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Refrigerated or frozen cheese tortellini
-
Ground beef
-
Onion, finely chopped
-
Garlic, minced
-
Heavy cream
-
Grated Parmesan cheese
-
Beef broth or water
-
Olive oil or butter
-
Salt and black pepper
-
Italian seasoning or dried basil (optional)
-
Fresh parsley or extra Parmesan (for garnish)
Directions
-
I heat olive oil in a large skillet over medium heat and cook the ground beef until browned, breaking it up as it cooks. I drain any excess fat if needed.
-
I add chopped onion and garlic to the skillet and cook until softened and fragrant.
-
I stir in the beef broth, heavy cream, and seasonings, then bring the mixture to a simmer.
-
I add the tortellini straight into the pan and cook according to package instructions, usually about 5–7 minutes, stirring occasionally.
-
Once the tortellini is tender, I reduce the heat and stir in the Parmesan cheese until the sauce is smooth and creamy.
-
I taste and adjust seasoning as needed, then let it simmer for a couple more minutes to thicken slightly.
-
I garnish with parsley and extra Parmesan before serving hot.
Servings and timing
This recipe serves 4 people.
Total time: About 30 minutes
-
Prep time: 10 minutes
-
Cook time: 20 minutes
Variations
Sometimes I use Italian sausage instead of ground beef for extra flavor. For a lighter version, I swap the cream with half-and-half or milk and use lean ground turkey. If I want more veggies, I stir in spinach, mushrooms, or peas toward the end. A touch of crushed red pepper also gives it a nice kick.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of broth or cream if the sauce has thickened too much. It tastes just as good the next day.
FAQs
Can I use frozen tortellini?
Yes, I use frozen tortellini often. I just adjust the cook time slightly and make sure they’re fully heated through before serving.
What kind of Parmesan should I use?
I prefer freshly grated Parmesan for the best flavor and melting. Pre-grated can work too, but I avoid the powdered kind for creamy sauces.
Can I make this dish ahead of time?
It’s best served fresh, but I’ve made it a few hours in advance and reheated it gently. The sauce thickens a bit, so I add more liquid when reheating.
Can I use a different pasta?
Yes, but this recipe is designed for filled pasta like tortellini. If I use plain pasta, I sometimes stir in extra cheese or vegetables to balance the flavors.
How can I make it more flavorful?
Using a mix of beef and sausage, or adding extra herbs like thyme or oregano, brings even more depth. A splash of white wine before adding cream is also a nice touch.
Conclusion
Beef & Parmesan Tortellini in Creamy Sauce is a quick and comforting meal I keep in my rotation for busy weeknights and cozy weekends. It’s simple to make, full of flavor, and feels like something special without a ton of work. Whether I’m serving it straight from the skillet or dressing it up with a side salad and bread, it always hits the spot.
