Beef & Cheese Tortellini Skillet: Your New Favorite Weeknight Meal

Ever find yourself staring into the fridge at 5 PM, wondering what on earth you can throw together that everyone will actually eat? This Beef & Cheese Tortellini Skillet is the answer to that nightly dilemma. It’s a comforting, all-in-one pan meal that brings together savory ground beef, cheesy tortellini, and a rich, herb-infused tomato sauce. Everything cooks together in one skillet, which means flavor for you and fewer dishes to wash later. A total win-win.

Why You’ll Love This Beef & Cheese Tortellini Skillet

You’re going to adore this recipe because it checks all the boxes for easy weeknight dinners. It’s incredibly fast—ready in about 30 minutes from start to finish. It’s a complete meal with protein, carbs, and veggies, all happily coexisting in one dish. And the flavor? So, so good. It’s the kind of comforting, cheesy pasta dish that feels like a hug in a bowl. Honestly, my husband asks for this at least once a week, and I never mind making it because it’s just that simple.

Ingredients

• 1 lb lean ground beef: The hearty, savory base of our dish.
• 1 (20 oz) package refrigerated beef & cheese tortellini: For that satisfying, cheesy bite.
• 1 yellow onion, diced: Adds a sweet, aromatic foundation.
• 3 cloves garlic, minced: For that essential, punchy flavor.
• 1 (24 oz) jar of your favorite marinara sauce: The quick and flavorful shortcut we all love.
• 1 cup beef broth: Thins the sauce slightly and adds depth.
• 1 tsp dried Italian seasoning: The classic herb blend that makes it taste like home.
• 1/2 tsp crushed red pepper flakes (optional): For just a little kick.
• 2 cups fresh baby spinach: An easy way to sneak in some greens.
• 1 cup shredded mozzarella cheese: Because everything is better melted and bubbly.
• 1/4 cup grated Parmesan cheese: For a salty, nutty finish.
• 2 tbsp olive oil: To sauté our aromatics.
• Salt and black pepper to taste: To make all the flavors pop.

Step-by-Step Method

1. Heat the olive oil in a large, deep skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes, until it becomes soft and translucent.
2. Add the ground beef to the skillet, breaking it up with a spoon. Cook for 6-7 minutes, until the beef is fully browned. Drain off any excess grease.
3. Stir in the minced garlic and cook for just one more minute, until it becomes fragrant.
4. Pour in the marinara sauce, beef broth, and dried Italian seasoning. Give it a good stir to combine everything. If you like a little heat, now’s the time to add those red pepper flakes.
5. Bring the sauce to a gentle simmer. Then, carefully add the entire package of refrigerated tortellini directly into the skillet. Stir gently to submerge them in the sauce.
6. Reduce the heat to medium-low, cover the skillet, and let it simmer for 7-9 minutes. The tortellini will puff up and become tender.
7. Uncover the skillet and stir in the fresh spinach. It will wilt quickly in the hot sauce—this should only take about 2 minutes.
8. Turn off the heat. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top. Cover the skillet again for 2-3 minutes, just until the cheese is perfectly melted and gooey.
9. Give it one final gentle stir, season with salt and pepper to your liking, and it’s ready to serve!

Cooking Tips for Perfect Tortellini

• Don’t overcook the tortellini! Since they’re cooking right in the sauce, they can go from perfect to mushy quickly. Keep an eye on them after the 7-minute mark.
• Use a good, deep skillet. This ensures everything has enough room to simmer without bubbling over onto your stovetop.
• No need to thaw frozen tortellini. You can use them straight from the freezer; just add a few extra minutes to the simmering time.
• Taste your sauce before adding salt. Many store-bought marinara sauces and broths are already well-seasoned.
• For a richer flavor, try browning the ground beef in a mix of olive oil and a tablespoon of butter. A little secret I learned from my mama.
• Get the kids involved! Let them sprinkle the cheese on top—it’s a safe job that makes them feel proud of helping with dinner.

Serving Ideas & Pairings

This skillet is a full meal all on its own, but I love serving it with a simple side salad with a tangy vinaigrette to cut through the richness. A slice of warm, crusty garlic bread is also never a bad idea for soaking up any extra sauce. For a lighter option, some roasted asparagus or green beans steamed with a little lemon juice pair beautifully. And if you’re bringing this to a potluck or feeding a bigger crowd, it doubles easily—just use your biggest skillet!

Flavor Twists to Try

This recipe is wonderfully adaptable. For a lighter version, swap the ground beef for ground turkey or chicken. Not a meat eater? A plant-based ground crumble works great too. You can also switch up the tortellini—a four-cheese or spinach and cheese blend would be delicious. To make it even heartier, stir in some sliced mushrooms or zucchini when you sauté the onion. And for a creamy twist, stir in a 1/4 cup of heavy cream or cream cheese at the end with the spinach. So good.

Storage Tips for Leftovers

Let any leftovers cool completely before storing them. They’ll keep in an airtight container in the fridge for up to 3-4 days. The tortellini will absorb more sauce as it sits, so when reheating, add a splash of broth or water to loosen it up again. The best way to reheat is on the stovetop over medium-low heat, stirring occasionally, until it’s heated through. You can also use the microwave, but be sure to cover it and stir halfway through to heat it evenly.

Make-Ahead & Freezer Options

This is a fantastic candidate for make-ahead meals! You can fully assemble the dish, let it cool, and freeze it for up to 3 months. I like to freeze it in the portions my family will eat. Thaw it overnight in the refrigerator before reheating. To reheat from frozen, you can pop it, covered, in a 350°F oven for about 45-60 minutes, until bubbly and hot all the way through. Just remember, previously frozen tortellini can be a bit softer, but the flavor will still be fantastic.

FAQs

• Can I use frozen tortellini instead of refrigerated? Absolutely! There’s no need to thaw it first. Just add a few extra minutes (about 3-5) to the simmering time in the sauce until the tortellini is tender.
• What’s the best way to make this a healthy dinner idea? Using lean ground beef (93/7), whole wheat tortellini if you can find it, and loading it up with extra veggies like spinach, mushrooms, or bell peppers is a great start. It’s already a pretty well-balanced easy healthy dinner!
• My family doesn’t like spinach. What can I use instead? No problem! You can easily leave it out, or try stirring in some finely chopped kale or shredded carrots for a different veggie boost. They’ll blend right in.
• Is this one of those cheap dinners for a family? It sure is! Ground beef and tortellini are often on sale, and using a jarred sauce keeps it affordable. It feeds a crowd without breaking the bank, which is a priority in my house.

There you have it—a fuss-free, family-pleasing dinner that comes together in one pan. This Beef & Cheese Tortellini Skillet is the kind of reliable, comforting recipe you’ll come back to again and again on those busy nights when you need something easy, delicious, and on the table fast.