1-Before you begin: Gather all ingredients and preheat the oven to 375°F, placing the rack in the top third of the oven. Using refrigerated tortellini saves time and avoids an extra pot. Have a large skillet or Dutch oven ready for browning the beef and building the sauce.

2-First Step: Brown the beef and season Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add 1 pound lean ground beef and immediately sprinkle in the seasonings: 2 teaspoons onion powder, 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, and 3/4 teaspoon kosher salt. Break up the beef as it cooks with a sturdy spatula. Cook until fully browned, about 7-9 minutes. Browning creates flavor through caramelization, so let the meat sit a few seconds between stirs to deepen the color. If you prefer a leaner dish, choose lean ground beef to skip draining fat.

3-Second Step: Build the sauce Once the beef is cooked, pour in the jar (about 24 ounces) marinara sauce and add 1/2 cup water. The water can be the jar rinse to ensure you use every drop of sauce. Stir to combine and bring the mixture to a simmer. Simmer for 2-3 minutes to marry flavors and slightly reduce the sauce, which helps it cling to the tortellini.

4-Third Step: Add tortellini and cheeses Stir in 20 ounces refrigerated cheese tortellini, half of the 8 ounces shredded whole milk low-moisture mozzarella (so 4 ounces added now), and 2 ounces cubed cream cheese at room temperature. The cream cheese melts into the hot sauce and beef, lending a creamy, almost cheesy alfredo-like texture that complements the marinara. Mix gently until the cream cheese melts and the tortellini are coated. There is no need to pre-boil the refrigerated tortellini; it will finish cooking in the sauce while baking.

5-Fourth Step: Transfer to the baking dish and top Transfer the beef, sauce, tortellini, and cheese mixture to a lightly greased 9×13 baking dish. Spread evenly so the tortellini lie in a single layer with sauce around them. Sprinkle the remaining 4 ounces of shredded mozzarella over the top for a melty, browned finish.

6-Fifth Step: Bake until bubbly and golden Bake at 375°F on the top third rack for 15-20 minutes. You want the dish to be hot and bubbly, and the cheese on top to be lightly browned. If you like extra browning, switch the oven to broil for the last 1-2 minutes while watching closely to prevent burning.

7-Final Step: Garnish and serve Let the casserole rest for 5 minutes before serving. This helps the sauce thicken and makes portions cleaner when scooped. Garnish with finely chopped fresh parsley or basil leaves and a pinch of red pepper flakes if desired. Serve with a crisp green salad or garlic bread for a complete meal. This dish serves 6-8 people and pairs well with quick sides.