Ingredients:

  • 1 lb lean ground beef
  • 20 oz refrigerated cheese tortellini
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 8 oz cream cheese, softened
  • 2 cups marinara sauce
  • 1/2 cup beef broth
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp red pepper flakes
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat a large skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and no longer pink.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant. Drain any excess grease from the pan.
  3. Lower the heat to medium-low. Pour in the marinara sauce and beef broth, stirring to scrape up the browned bits from the bottom of the pan.
  4. Add the softened cream cheese in small chunks. Stir constantly until the cheese has completely melted and the sauce is a uniform, velvety consistency.
  5. Fold in the Parmesan cheese until melted and smooth.
  6. Gently stir in the refrigerated tortellini, ensuring every piece is coated in the sauce.
  7. For stovetop: Simmer on low for 5–7 minutes until tortellini is tender. For the bake: Transfer to a baking dish, top with mozzarella, and broil for 3–5 minutes until golden brown.
  8. Garnish with fresh parsley and red pepper flakes.