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Beef Mushroom Tortellini Skillet: A Delicious One-Pan Recipe

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Cheese tortellini tossed in a rich, creamy marinara sauce with browned ground beef and sautéed mushrooms. A savory and comforting skillet, perfect for a quick weeknight dinner!

Ingredients

Scale
  • 1 (20 ounce) package refrigerated cheese tortellini
  • 1 pound ground beef
  • 8 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 (24 ounce) jar marinara sauce
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for garnish
  • 1/4 cup chopped fresh basil, plus more for garnish
  • 1/4 cup beef broth (optional, for thinning sauce)
  • Red pepper flakes
  • Fresh parsley, chopped

Instructions

  1. Brown the Ground Beef: In a large skillet (preferably oven-safe), heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain off any excess grease.
  2. Sauté the Vegetables: Add the chopped onion and sliced mushrooms to the skillet. Cook, stirring occasionally, until the onions are softened and translucent, and the mushrooms have released their moisture and are nicely browned (about 5-7 minutes).
  3. Add Garlic and Seasonings: Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for another minute, until the garlic is fragrant.
  4. Cook the Tortellini: While the beef and mushroom mixture is cooking, prepare the tortellini according to the package directions. Drain well.
  5. Add the Marinara Sauce: Pour the marinara sauce into the skillet with the beef and mushroom mixture. Stir to combine. Bring to a simmer.
  6. Incorporate the Heavy Cream and Parmesan: Stir in the heavy cream and Parmesan cheese. Simmer for a few minutes, allowing the sauce to thicken slightly. If the sauce is too thick, add beef broth to thin it out.
  7. Combine Tortellini and Sauce: Gently fold in the cooked tortellini into the sauce, ensuring they are evenly coated.
  8. Simmer and Serve (or Bake): Simmer the skillet for another 5-10 minutes, allowing the flavors to meld. Alternatively, transfer the skillet to a preheated oven (350°F or 175°C) and bake for 15-20 minutes, until the sauce is bubbly and the top is lightly browned.
  9. Garnish and Serve: Remove from heat (or oven). Sprinkle with fresh basil and extra Parmesan cheese. Add red pepper flakes if desired. Serve immediately.

Notes

  • For a cheesy topping, preheat oven to 375°F (190°C). Sprinkle shredded mozzarella and/or provolone cheese over the tortellini skillet. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let rest for a few minutes before serving.
  • Variations: Use ground turkey, chicken, or Italian sausage. Add bell peppers, zucchini, spinach, or kale. Use spicy marinara sauce. Omit meat for a vegetarian version. Experiment with different tortellini types.
  • Make Ahead: Prepare the beef and mushroom mixture ahead of time and store in the refrigerator for up to 2 days.
  • Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and then bake in a preheated oven until heated through.
  • Serving Suggestions: Serve with garlic bread, a green salad, or a glass of red wine. Garnish with ricotta cheese.

Find it online: https://www.yumbymika.com/beef-mushroom-tortellini-skillet/