This baked tortellini combines tender cheese-filled pasta with a rich, creamy bolognese made from ground beef, tomatoes, and pinot grigio. Finished with melted mozzarella and crispy panko breadcrumbs, it's a hearty comfort dish that comes together on a weeknight.
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In a large pan or Dutch oven over medium heat, melt 2 tablespoons of butter. Add the diced onion and carrots and sauté until softened.
Add the ground beef to the pan. Cook, breaking it up with a spoon, until browned.
Carefully drain any excess grease from the pan.
Season the meat and vegetables with salt and pepper to taste.
Pour in the crushed tomatoes and water (about half the tomato can full). Stir to combine.
Add the pinot grigio and stir.
Stir in the frozen peas (if using) and the chopped fresh basil.
Pour in the heavy cream and stir until the sauce is well combined and creamy. Let it simmer gently.
Preheat your oven to 375°F (190°C).
Spread a thin layer of the bolognese sauce on the bottom of a 9x13-inch baking dish.
Arrange the uncooked tortellini in an even layer over the sauce.
Pour the remaining sauce over the tortellini, ensuring they are fully covered.
Top with the chopped fresh mozzarella.
Sprinkle the panko breadcrumbs evenly over the cheese.
Grate the 2 tablespoons of cold butter over the top of the breadcrumbs.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for another 10 minutes, or until the top is golden and the sauce is bubbly.
For an extra crispy topping, broil for the last 2 minutes of cooking, watching carefully to prevent burning.
Let the bake rest for a few minutes before serving. Garnish with freshly grated Parmesan cheese if desired.
Refrigerate leftovers in an airtight container up to 3 days. Reheat covered at 350°F for 15–20 minutes until warm; add a splash of water or broth if needed. Freezes well up to 2 months before baking.
9x13 inch baking dish · large pot or dutch oven for sauce
Yes. Assemble the dish completely, cover with foil, and refrigerate up to 24 hours. Bake covered for 35–40 minutes, then uncover and bake until golden, about 10 minutes more.
Cheese tortellini (fresh or frozen) is traditional. Meat-filled tortellini also works well. Use about 2 lbs of tortellini for this recipe.
Yes. Use dry white wine, dry vermouth, or omit entirely and add 1/4 cup extra water or beef broth for the same volume of liquid.
The sauce should be bubbling at the edges, the mozzarella melted and light golden, and the panko topping golden brown, typically 25–30 minutes at 375°F.
Yes. Stir in fresh peas in the last 2 minutes of sauce cooking so they stay bright and tender.
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