Next, in a mixing bowl, I combine the ricotta cheese with half of the mozzarella. This creamy mixture is going to add such richness to my bake! Once the mixture is ready, I’m all set to assemble my masterpiece. In the baking dish, I layer half of the beef and marinara mixture, followed by half of the tortellini, and then spread in that creamy cheese mixture. Topping it off with the remaining beef and marinara, I finish with the rest of the tortellini. Lastly, I sprinkle the remaining mozzarella cheese all over the top—because who doesn’t want more cheese, right?
Now comes the best part! I cover the baking dish with foil and pop it into the preheated oven for about 25 minutes. This keeps everything nice and steamy. After 25 minutes, I remove the foil and let it bake for an additional 10-15 minutes until it’s bubbly and golden brown on top. When I pull it out of the oven, the aroma is simply irresistible. I like to give it a few minutes of resting time before diving in—trust me, the wait is worth it!
Pro Tips for Best Results
I tested this dish three ways to find the best method for you. One time, I used a homemade marinara sauce, and while it was delicious, I found that a good quality jar sauce made prep time so much quicker without sacrificing flavor. It’s all about what works for your schedule!
Another tip I’ve learned through trial and error is to not overcook the tortellini before baking. If you’re using fresh tortellini, it’s best to leave them uncooked since they’ll soak up all that yummy sauce in the oven. If you’re using frozen, you can add them straight from the freezer, which is a real time-saver!
Lastly, don’t skip the resting time before serving! Allowing your bake to cool for a few minutes helps it set and makes serving much easier. You’ll get nice slices instead of a gooey mess!
Common Mistakes to Avoid
One common mistake I made the first few times was adding too much liquid. It’s essential to pace how much sauce you use because the tortellini will release some moisture as it cooks. To avoid a soupy bake, I recommend starting with a little less sauce and adding more only if necessary. (See the next page below to continue…)