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Triple Sauced Tortellini

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2 tablespoons olive oil
1 tablespoon butter
1 pound ground beef
2 onions, chopped
5 garlic cloves, minced
1 red bell pepper, chopped
3 tablespoons flour
2 (19-ounce) packages frozen tortellini, unthawed
1 (26 ounce) jar pasta sauce
1 (16 ounce) jar Alfredo sauce
1 (10 ounce) container refrigerated pesto
1/2 cup grated Parmesan cheese

Triple Sauced Tortellini

  • Serves 8
  • Easy

About This Recipe

Many of us are turning to comfort foods these days, and with good reason. So many people are in quarantine or are isolating themselves to protect themselves and others. So what’s the best comfort food besides chocolate?


This delicious and easy Triple Sauced Tortellini is simple to make and has the most incredible flavor and texture. The little stuffed pasta is combined with ground beef, vegetables, and then tomato pasta sauce, Alfredo sauce, and pesto.

You can vary this recipe any way you’d like. Use ground sausage or chopped chicken instead of the beef. Add frozen peas, green beans, or sliced zucchini. Or use frozen ravioli in place of the tortellini.

This recipe should be served with Cheesy Toasted Bread Sticks and a green salad tossed with little grape tomatoes and Italian salad dressing. Yum.

Why this recipe works:

  • The three sauces are different enough that each stands out, but they all contribute something to the recipe. The Alfredo sauce makes the sauce creamy, the tomato pasta sauce is rich and savory, and the pesto adds a note of brightness.
  • The frozen tortellini cooks to perfection in the oven surrounded by all those sauces.
  • The vegetables have to be cooked first because they wouldn’t soften properly in the time the casserole bakes.



Preheat the oven to 375°F. Spray a 13-inch by 9-inch pan glass baking dish with nonstick cooking spray and set aside.


In a very large skillet over medium heat, melt the olive oil and butter together. Add the ground beef, onion, garlic, and red bell pepper; cook, stirring frequently to break up the meat, until the beef is browned.


Add the flour to the skillet. Cook for 2 minutes, stirring frequently. Stir in the pasta sauce, Alfredo sauce, and pesto until combined.


Put the frozen tortellini into the prepared pan. Pour on the meat mixture and mix gently. Sprinkle with the cheese.


Put the baking dish on a cookie sheet to prevent spillovers. Bake for 45 to 55 minutes or until the casserole is bubbling and the tortellini is tender. Serve.



Linda is a home economist who has authored 48 books (47 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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