Ingredients:

  • 1 lb ground sirloin (90/10 lean)
  • 24 oz marinara sauce
  • 20 oz refrigerated cheese-filled tortellini
  • 4 oz cream cheese, cubed and softened
  • 2 cups shredded low-moisture mozzarella cheese
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes

Instructions:

  1. Heat things up. Preheat your oven to 400°F (200°C). This ensures the oven is screaming hot by the time your skillet is ready to slide in.
  2. Brown the beef. In your 12 inch cast iron skillet over medium high heat, add the ground sirloin and diced onions. Cook until the meat is browned and the onions are soft and translucent.
  3. Drain the excess. Tilt the pan and spoon out any extra liquid. Note: This prevents the final sauce from feeling greasy.
  4. Aromatics phase. Toss in the minced garlic, dried oregano, and red pepper flakes. Sauté for exactly 60 seconds until the kitchen smells like a classic Italian bistro.
  5. Create the pink sauce. Lower the heat to medium. Pour in the marinara sauce and drop in the cubed cream cheese. Stir constantly until the white streaks of cheese vanish into a smooth, velvety pink sauce.
  6. The pasta fold. Gently fold the uncooked tortellini into the sauce. Make sure every single piece is submerged or coated. Note: Exposed pasta edges can turn hard and crunchy in the oven.
  7. Cheese blanket. Smooth the mixture into an even layer. Sprinkle the 2 cups of mozzarella over the top, followed by a generous dusting of the Parmesan cheese.
  8. The big bake. Slide the skillet into the center rack of the oven. Bake for 25-30 minutes until the cheese is bubbling and deep golden brown.
  9. The broil (optional). If you like a truly shattered cheese crust, turn the broiler on for the last 2 minutes. Watch it like a hawk so it doesn't burn!
  10. Resting time. Let the casserole sit for 5 minutes before serving. This allows the sauce to thicken slightly and makes it easier to scoop.