Creamy Beef-Stuffed Pasta Bake
A rich, cozy casserole with beef-stuffed pasta smothered in a velvety creamy sauce and baked until bubbly and golden.
Ingredients
1 (20–25 oz) package refrigerated beef-stuffed ravioli or tortellini
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper, to taste
1 jar (24 oz) marinara sauce
Velvety Cream Mix
1 can condensed cream of mushroom soup
1 cup sour cream
1 cup heavy cream or half-and-half
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Instructions
Preheat oven to 375°F (190°C).
In a skillet over medium heat, cook ground beef and onion until browned. Drain excess grease.
Stir in garlic, Italian seasoning, salt, pepper, and marinara sauce. Simmer for 3–4 minutes.
In a bowl, whisk together:
cream of mushroom soup
sour cream
heavy cream
half the mozzarella
Parmesan
Spread a little meat sauce in the bottom of a greased baking dish.
Layer in the beef-stuffed pasta.
Pour the remaining meat sauce over the pasta.
Pour the creamy velvety mixture evenly over everything.
Top with remaining mozzarella cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until hot and bubbly.
Let rest 5 minutes before serving.
Optional Add-Ins
Sautéed mushrooms
Spinach
Crushed red pepper
Crispy bacon bits
Fresh parsley or basil
