Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves fresh garlic, minced
  • 24 oz marinara sauce
  • 20 oz refrigerated cheese tortellini
  • 4 oz cream cheese, room temperature and cubed
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh basil, for garnish

Instructions:

  1. Brown 1 lb lean ground beef in a large skillet over medium high heat. Cook 6-8 mins until dark brown and crispy.
  2. Add 1 medium yellow onion (finely diced) to the beef. Sauté 5 mins until translucent and soft. Stir in 3 cloves fresh garlic (minced) and cook for just 60 seconds until fragrant but not browned.
  3. Lower the heat to medium and pour in 24 oz marinara sauce. Add 4 oz cubed cream cheese, 1 tsp dried oregano, and 1/2 tsp red pepper flakes. Stir 3 mins until the cream cheese disappears.
  4. Fold in 20 oz refrigerated cheese tortellini. Stir until every noodle is coated. Note: If the sauce looks too thick, add 1/4 cup of water to help the pasta hydrate in the oven.
  5. Transfer the mixture to a baking dish (or leave in the skillet if oven safe). Spread it into an even layer so it cooks uniformly.
  6. Cover the top with 2 cups shredded mozzarella cheese and 1/2 cup grated parmesan. Ensure the cheese reaches the very edges of the pan to create a crust.
  7. Bake at 375°F for 20 mins. Cook until the cheese is bubbling and golden. You should see the sauce peeking through the cheese around the edges.
  8. Turn on the broiler for the last 2 mins if you want dark brown spots on the cheese. Watch closely to prevent burning. Remove from the oven and let it sit for 5 mins.
  9. Sprinkle with 1/4 cup fresh basil (torn or chopped). The heat from the dish will release the basil's oils, making the aroma even more intense.