Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4–6 servings
Ingredients
The Base:
1 lb ground beef (85% or 90% lean)
1 small yellow onion, finely diced
4 cloves garlic, minced
1 package (19 oz) frozen or fresh cheese tortellini
1 can (14.5 oz) diced tomatoes (or crushed tomatoes for a smoother sauce)
1 tbsp Italian seasoning
Salt and black pepper, to taste
The Garlic Parmesan Cream Sauce:
1 cup heavy cream
1/2 cup beef broth (or chicken broth)
3/4 cup freshly grated Parmesan cheese
1 cup shredded mozzarella cheese (for melting on top)
1 tbsp olive oil or butter
Fresh chopped parsley, for garnish
Step-by-Step Instructions
Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions (usually 3–5 minutes for fresh/frozen). Drain and set aside.
Brown the Beef: In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and diced onion. Cook until the beef is fully browned and the onions are soft (about 6–8 minutes). Drain any excess grease.
Aromatics & Tomatoes: Reduce heat to medium. Stir in the minced garlic and Italian seasoning, cooking for about 1 minute until fragrant. Pour in the diced tomatoes (with their juices) and beef broth. Simmer for 3–5 minutes, allowing the liquid to reduce slightly.
Make it Creamy: Turn the heat down to low. Stir in the heavy cream and grated Parmesan cheese. Let it simmer gently for 2–3 minutes until the cheese is melted and the sauce begins to thicken. Season with salt and pepper to taste.
Combine & Melt: Toss the cooked tortellini into the skillet, stirring gently to coat them completely in the beef and cream sauce. Top the entire skillet with the shredded mozzarella cheese. Cover with a lid for 2 minutes (or pop under the oven broiler) until the cheese is melted and bubbly.
Garnish & Serve: Top with fresh chopped parsley and extra Parmesan if desired. Serve hot straight from the skillet!