Cheesy Tortelloni Bolognese Bake with Panko-Parmesan Crust

This baked tortelloni dish is a comforting, flavor-packed meal that brings together tender cheese-filled pasta, a rich and tangy beef bolognese sauce and a crispy, golden panko-Parmesan crust. The combination of textures-from the creamy filling to the crunchy topping-makes every bite satisfying.

Fresh spinach and a touch of sour cream add a subtle creaminess that balances the acidity of the crushed tomatoes. It’s an easy, one-pan (or one-dish) meal that comes together quickly, making it perfect for busy weeknights when you crave something hearty and delicious.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

18 ounce Cheese TortelloniView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt (to taste)View ingredient guideLike ingredientDislike ingredient

Pepper (to taste)View ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat broiler to high. Bring a large pot of salted water to a boil. Halve, peel and dice the onion. Mince the garlic. Pick basil leaves from stems and finely chop; discard stems.
2. Heat a large drizzle of olive oil in a large, tall-sided pan over medium-high heat (use an ovenproof pan if you have one). Add onion and garlic. Cook, tossing, until softened, 4-5 minutes. Season with salt and pepper.
3. Add ground beef to the pan, breaking it up into pieces. Cook until browned, 3-4 minutes. Season with salt and pepper. Stir in crushed tomatoes, chopped basil and 1 cup water. Bring to a simmer, then lower heat slightly and let bubble until saucy, 4-5 minutes. Season again with salt and pepper.
4. Once water is boiling, add tortelloni to the pot. Cook, stirring occasionally, until tender, 3-4 minutes. Meanwhile, combine panko, Parmesan, a large drizzle of olive oil and a pinch of salt and pepper in a small bowl. When tortelloni are cooked, remove with a slotted spoon and transfer to the pan with the beef sauce.
5. Gently stir spinach and sour cream into the same pan, allowing spinach to wilt. Tip: If your pan is not ovenproof, transfer everything to a large baking dish at this point.
6. Sprinkle the panko-Parmesan crust over the tortelloni mixture. Place under the broiler and broil until browned, about 2 minutes (watch carefully to prevent burning). Divide among plates and serve.

Recipe Tips

FAQ

Can I use frozen tortelloni?

Yes, frozen tortelloni works well. Cook according to package directions, usually a minute or two longer than fresh.

Can I make this dish ahead of time?

Yes, assemble the dish without the crust, refrigerate, then add the crust and broil just before serving.

What can I substitute for sour cream?

You can use plain Greek yogurt or heavy cream for a similar creamy effect.