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This one-pot tortellini is a quick and easy recipe that cooks in under 30 minutes! The ground beef is browned in a skillet and then simmers in a creamy tomato sauce with five cheese tortellini and spinach.
Make this delicious tortellini and serve it with crusty Italian bread and vegetable salad for a perfect meal.
There is nothing better than a bowl of warm al dente flavorful pasta. This dish is inexpensive and super easy to make!
Why You’ll Love This One Pot Tortellini
- It’s creamy, rich, and loaded with garlic.
- This recipe is super versatile, you can add extra red pepper flakes and make it extra spicy. Not a fan of ground beef? Simply omit it.
- The meat sauce is so good I recommend making it even if you’re not a fan of tortellini pasta. You can use penne, bow tie, or any pasta you have on hand.
Ingredient Notes
- Tortellini – Five cheese tortellini is what I used but you can use any type of tortellini you want. Just make sure it’s fresh and refrigerated.
- Marinara Sauce – I used 28 ounces of homemade marinara sauce but feel free to use store-bought instead. If using store-bought, I recommend using tomato basil sauce.
- Spinach – Although I used fresh, you may certainly use frozen spinach. Just make sure to thaw completely and discard any liquid.
- Heavy Cream – Feel free to substitute with half and half.
- Ground Beef – I used 90/10 ground beef but any type of ground meat will work. Ground sausage, pork, or turkey works!
How To Make
- Add the oil to a large pot and heat over medium-high heat. Add the ground beef and brown it completely.
- Stir in the onions, garlic, red pepper flakes, Italian seasoning, and granulated garlic. Cook for 2 minutes. Add more oil if needed.
- Add the marinara sauce and water, cover, reduce the heat to medium-low, and cook for 15 minutes.
- Once the 15 minutes are up, stir in the heavy cream and season with salt and pepper.
- Stir in the spinach and fresh tortellini pasta, cover, and cook for 2 minutes or until the tortellini is al dente.
- Add the parmesan cheese, serve immediately, and enjoy!
Top Tips
- I highly recommend using refrigerated or frozen tortellini for the best results.
- If you’re not a fan of spinach, add fresh basil or the vegetable of your choice.
- Don’t overcook the tortellini!
- You can use chicken stock instead of water for extra flavor if you wish. What I like to do is add the water to the empty marinara sauce jar and shake it up before adding it to the pot.
- Do not separate uncooked tortellini pasta if it sticks together, it will naturally separate as it cooks.
Storage
If you have any leftovers, allow them to cool completely and then place them in an air-tight container and refrigerate for up to 3 days. To reheat, pop it in the microwave for 1-2 minutes or until heated through.
More Recipes You Might Enjoy…
- Spicy Rigatoni – Creamy, spicy, and cooks in under 30 mins!
- Beefaroni – A childhood classic.
- Classic Baked Ziti – Made with ricotta cheese, mozzarella cheese, and ground beef.
- Beef and Shells – Super delicious and easy to make!
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One Pot Tortellini
This easy one-pot tortellini recipe is made with a creamy meat sauce in under 30 minutes! The ground beef is browned in a skillet and then simmers in a creamy tomato sauce with five cheese tortellini.
Ingredients
- 1.5 lbs cheese tortellini, refrigerated or frozen
- 1 lb ground beef
- 28 ounces marinara sauce , or store-bought
- ½ small onion, finely diced
- 2 garlic cloves, finely minced
- ⅓ cup heavy cream
- red pepper flakes , to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon granulated garlic
- ¼ cup freshly grated parmesan cheese
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 1 ½ cups water or chicken stock
- salt and pepper to taste
Instructions
- Add the oil to a large pot and heat over medium-high heat. Add the ground beef and brown it completely.
- Stir in the onions, garlic, red pepper flakes, Italian seasoning, and granulated garlic. Cook for 2 minutes. Add more oil if needed.
- Add the marinara sauce and water, cover, reduce the heat to medium-low, and cook for 15 minutes.
- Once the 15 minutes are up, stir in the heavy cream and season with salt and pepper.
- Stir in the spinach and fresh tortellini pasta, cover, and cook for 2 minutes or until the tortellini is al dente.
- Add the parmesan cheese, serve immediately, and enjoy!
Notes
- I highly recommend using refrigerated or frozen tortellini for the best results.
- If you’re not a fan of spinach, add fresh basil or the vegetable of your choice.
- Don’t overcook the tortellini!
- You can use chicken stock instead of water for extra flavor if you wish. What I like to do is add the water to the empty marinara sauce jar and shake it up before adding it to the pot.
- Do not separate uncooked tortellini pasta if it sticks together, it will naturally separate as it cooks.
Nutrition
Calories: 689kcal | Carbohydrates: 59g | Protein: 34g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1255mg | Potassium: 696mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1747IU | Vitamin C: 13mg | Calcium: 257mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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