Kitchen notes · a little help before you start
Meaty Tortellini Skillet
Cheese tortellini in meaty tomato sauce makes a generous skillet supper, with cream softening the tangy tomatoes. Parmesan gives the top a savory finish and leaves more to pass at the table. Scoop some pasta with the beef crumbles and enjoy the creamy sauce between the folds.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Original yield
- Serves 6
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cuisine
- American · Italian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Pasta
A few quick notes
1. Drain before the onion
Brown the crumbled beef or sausage, drain grease and return the skillet to heat before adding onion and garlic.
2. Add tortellini uncooked
Stir the uncooked refrigerated pasta into the combined tomato mixture before bringing it up to a boil.
3. Cover for tender pasta
Reduce to medium-low, cover and simmer until tortellini is tender before stirring in the cream.
Get to know the ingredients
Ground meat choice
Lean ground beef or Italian sausage is listed, browned and crumbled before the sauce ingredients join.
Refrigerated filled pasta
Refrigerated cheese tortellini or tortelloni is listed, cooking directly in the marinara, tomatoes and water.
Cream option
Heavy cream or half-and-half is stirred in after the pasta is tender and briefly warmed through under the lid.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 2 steps completeMake room for Meaty Tortellini Skillet
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Parmesan to pass
Sprinkle the finished skillet with the first Parmesan portion and serve with the remaining cheese on the side.
A little more help as you go
Start with a deep pan
Use a large, deep saute pan or Dutch oven as directed to hold the meat, sauce and filled pasta.
Stir the tomato base well
Combine marinara, diced tomatoes, water and seasonings thoroughly before stirring in the uncooked tortellini for simmering.
A few questions you might have
Do I boil tortellini separately?
No, add it uncooked to the tomato mixture, bring to a boil and simmer covered until tender.
When does the cream go in?
Stir it in after the tortellini is tender, then cover and simmer briefly until the creamy mixture is warm.
Can I use Italian sausage?
Yes, it is listed as an alternative to ground beef, cooked and crumbled before the onion and garlic enter.
Is all the Parmesan stirred into the pan?
The final step sprinkles part over the finished skillet and serves the remaining Parmesan on the side.
When should I add the onion and garlic?
Add them after browning and draining the meat, then cook briefly until softened before adding the tomato ingredients.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: fromvalerieskitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
