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This Cheesy Pizza Tortellini One Pan dish was a last-minute after-work dinner. It won everyone over so much that now we make it almost every week. It brings you all the richness of cheese pasta and that classic pizza vibe—all in one pan, which is just the best part.
The first time I threw this together, I was just craving pizza but didn't want to bother with dough. Since then, it's become our go-to family fave.
Ingredients
- Ground beef: makes a juicy, hearty base—fresh from your butcher is best if you can swing it
- Sea salt and cracked black pepper: give the meat its flavor—chunky salt amps things up
- Onion powder: packs in extra punch—no chopping onions necessary
- Italian herbs: ties everything together with tomato and cheese—organic mixes work great
- Garlic, chopped: adds a punchier kick—use real garlic cloves for max flavor
- Pizza sauce (marinara): brings in sweet, rich tomato—quality really makes a difference
- Frozen tortellini: lets you get dinner done fast—pick whichever filling you like
- Cream cheese: makes the sauce velvety—Greek cream cheese feels extra fresh
- Mozzarella and cheddar cheese mix: melts into goodness—grate it yourself for the best pull
- Mini pepperoni: dials up that pizza feeling—the spicier, the bolder
Easy step-by-step
- Melt in the cheese:
- Add cream cheese and marinara sauce to the pan, then stir until it’s all smooth and creamy
- Let the tortellini cook:
- Mix in the frozen tortellini, put the lid on, and simmer gently for about five minutes. They'll turn tender and delicious
- Brown your ground beef:
- Start by browning the ground beef in a big skillet over medium-high, breaking it up as you go until it's yummy and golden all over
- Add seasonings and pepperoni:
- Stir in salt, pepper, onion powder, and Italian herbs, tossing in the mini pepperoni too. Keep frying them all until the pepperoni gets a little crisp. Pour off the fat, then mix in your chopped garlic. Now it’s starting to smell like pizza night
- Finish with cheese on top:
- Sprinkle mozzarella and cheddar over everything, add a few more pepperoni if you feel like it, and either stick the pan under the broiler for a minute or just cover and heat till it’s stretchy and gooey
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Good to know
So creamy thanks to the cream cheese
Totally filling—perfect for hungry families
Still tastes awesome when you heat it up the next day
Toss in whatever veggies you like for extra color
Those extra crispy pepperoni bites in the pan? That's the best—they feel like little pizza treats. I've even snacked on half the bag before the pan was ready
How to store
Keep your Cheesy Pizza Tortellini One Pan sealed in the fridge and it'll be just fine for three days. Want to freeze leftovers? Scoop them into containers and stash them away for a fast meal. Add a bit of water before microwaving to keep the sauce creamy.
Swaps you can try
Switch out beef for ground turkey or plant-based crumbles. Try a different filling in your tortellini—spinach or ricotta is great. Extra vegetables? Chop up bell peppers or zucchini and cook them with the beef.
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How I serve it
I usually add a crisp green salad with lemon vinaigrette. My kids dig crusty baguette for scooping up the sauce. When friends are over, fresh basil or a little arugula on top gives it a bright finish.
Cultural background
It mixes pizza with pasta, which is so typical for modern German family meals. We love classics that are fast but still taste like home. This brings a fun Italian vibe together with quick, cozy German cooking.
Recipe FAQs
- → Can you swap out beef for another protein?
Totally! Ground turkey or even soy-based meat replacements work well, so just pick what you like best.
- → Which type of tortellini tastes best here?
Try cheesy or spinach-filled tortellini—they go great with that punchy tomato sauce.
- → How much time does this take from start to finish?
It comes together in right around 30 minutes—awesome when you need dinner done quick.
- → Is it good for make-ahead or reheating?
Yep, you can prep it in advance and warm it up gently the next day without any fuss.
- → Any fun ways to jazz this up?
Stir in some chopped basil, a pinch of chili, or a dollop of crème fraîche if you want to bump up the flavor.