Creamy Cheese Tortellini with Meat Sauce Recipe

Introduction

This creamy cheese tortellini with meat sauce combines tender pasta with a rich, flavorful sauce made from ground beef and a touch of cream. It’s a comforting and satisfying meal that’s perfect for busy weeknights or casual dinners with family and friends.

Ingredients

• 1 pound fresh or frozen cheese tortellini
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2–3 cloves garlic, minced
• 1 pound ground beef or Italian sausage
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon Italian seasoning or fresh basil
• 1/2 to 3/4 cup heavy cream or half-and-half
• Freshly grated Parmesan cheese, to taste
• Chopped fresh basil or parsley, for garnish

Instructions

1. Step 1: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and garlic, sautéing until fragrant and translucent.
2. Step 2: Crumble in the ground beef or Italian sausage and cook thoroughly until browned. Drain any excess fat.
3. Step 3: Stir in the crushed tomatoes and Italian seasoning. Let the sauce simmer gently to marry the flavors and thicken slightly, about 10–15 minutes.
4. Step 4: While the sauce simmers, bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, usually 3 to 5 minutes for fresh or frozen.
5. Step 5: Drain the cooked tortellini, reserving a small amount of pasta water to adjust the sauce consistency if needed.
6. Step 6: Lower the heat to medium-low and slowly pour the heavy cream or half-and-half into the meat sauce, stirring continuously until creamy.
7. Step 7: Gently fold the cooked tortellini into the sauce. Add reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
8. Step 8: Turn off the heat and sprinkle freshly grated Parmesan cheese and chopped basil or parsley over the dish. Serve immediately while warm.

Tips & Variations

• For a lighter option, substitute half-and-half for heavy cream or use a blend of milk and cream cheese.
• Try mixing in sautéed mushrooms or spinach for added vegetables and flavor.
• Use Italian sausage with fennel for a spicier meat sauce, or lean ground turkey for a lighter version.
• If you like a thicker sauce, let it simmer longer before adding cream, or add a small pinch of grated nutmeg for extra warmth.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or cream to restore creaminess. Avoid microwaving at high power to prevent the sauce from curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried tortellini instead of fresh or frozen?

Yes, you can use dried tortellini, but cooking times may be longer. Follow the package instructions and adjust simmering time as needed for the best texture.

Is it possible to make this recipe vegetarian?

Absolutely! Replace the ground meat with sautéed mushrooms, lentils, or a plant-based meat substitute, and skip the meat altogether while keeping the flavorful tomato and cream sauce base.

Creamy Cheese Tortellini with Meat Sauce Recipe

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★★★★★

4.4 from 132 reviews

This Creamy Cheese Tortellini with Meat Sauce is a comforting Italian-inspired dish featuring tender cheese tortellini smothered in a savory meat sauce enriched with creamy heavy cream and topped with freshly grated Parmesan and fresh herbs. Perfect for an easy weeknight dinner that delivers rich flavor and satisfying textures.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Meat Sauce

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2–3 cloves garlic, minced
• 1 pound ground beef or Italian sausage
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon Italian seasoning or fresh basil

For the Pasta

• Fresh or frozen cheese tortellini (about 1 pound)
• Salt, for pasta water

For Finishing

• 1/2 to 3/4 cup heavy cream or half-and-half
• Freshly grated Parmesan cheese (to taste)
• Chopped fresh basil or parsley (for garnish)

Instructions

1. Prepare the Meat Sauce: Heat olive oil in a large skillet over medium heat. Add the finely chopped onions and minced garlic, sautéing until fragrant and translucent. Crumble in the ground beef or Italian sausage and cook thoroughly until browned. Drain any excess fat. Stir in the crushed tomatoes and Italian seasoning, then let the sauce simmer gently to develop flavors and thicken slightly.
2. Cook the Tortellini: While the sauce simmers, bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions—typically 3 to 5 minutes for fresh or frozen tortellini. Once tender, drain the tortellini, reserving a bit of the pasta water to adjust the sauce consistency as needed.
3. Combine Sauce and Tortellini: Lower the heat to medium-low. Slowly stir in the heavy cream or half-and-half into the meat sauce, stirring continuously until the sauce becomes creamy and luscious. Fold in the cooked tortellini gently to coat each piece. If the sauce is too thick, add the reserved pasta water a little at a time until you reach the desired consistency.
4. Garnish and Serve: Turn off the heat. Sprinkle freshly grated Parmesan cheese and chopped basil or parsley over the dish. Serve immediately while warm, allowing the cheese to melt into the sauce for a creamy and flavorful bite every time.

Notes

• You can substitute ground beef with ground turkey or chicken for a leaner option.
• Use half-and-half instead of heavy cream for a lighter sauce.
• Reserve some pasta water to adjust the sauce consistency and help it cling to the tortellini.
• Fresh herbs like basil or parsley add brightness and a fresh finish to the dish.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Cheese tortellini, meat sauce, creamy pasta, Italian dinner, comfort food, quick pasta recipe