Do you get mealtime inspiration from TikTok, Reels, or YT Shorts? There is certainly no shortage of viewing options for the food lover. If only we could whip up dinner in the same amount of time it takes to watch one of these 60-second videos! With over 115 million views, 5.5 million likes, 1.7 million saves, and 19,000 comments, the easy dinner recipe for cheesy tortellini from TikToker @mealsandmunchies is definitely worth trying. It’s quick, easy, convenient, kid-friendly, and seriously comforting.
Brooke starts by browning ground beef (or turkey) in a skillet, and seasons it with salt, pepper, Italian seasoning, and red pepper flakes. She removes excess liquid using a wad of paper towels – just blot it up straight from the skillet (this is a favorite hack of commenters). Next, she adds a jar of marinara and a block of cream cheese to melt. Boiled tortellini is mixed in, then it’s topped with fresh shredded mozzarella. She then bakes it for 10 minutes at 350°F to melt the cheese.
The comments are full of ideas to personalize the recipe. I borrowed a couple of the suggestions and changed the cooking method to make it a one-pot meal. Finally, I gave it my own spin by subbing in some of my favorite ingredients: Calabrian chilis, San Marzano tomatoes, and burrata!
Ingredients for Cheesy Tortellini
- Fresh Italian sausage – many commenters suggested using equal parts ground beef and sausage as well. I used sweet Italian pork sausage; spicy, poultry, or plant-based alternatives would also be tasty.
- Calabrian chili – red pepper flakes offer a convenient way to spice up any dish, but I always have a jar of Calabrian chilies or chili paste in the fridge to add a more complex, smoky heat to recipes.
- San Marzano tomatoes – another of my pantry staples. These well-balanced, canned Italian tomatoes are amazing in homemade sauces.
- Baby spinach – why not sneak in a little veg? You could also sauté a mirepoix (diced celery, carrot, and onion) before adding meat to the skillet.
- Heavy cream – I use 4 ounces of cream in place of 8 ounces of cream cheese. Some comments suggest using alfredo sauce instead. I think this one comes down to personal preference.
- Tortellini – fresh, refrigerated tortellini does not need to be boiled before going into the dish, eliminating a pot and colander from after dinner clean up. Instead, a few extra minutes in the oven will cook them to tender perfection. I prefer a non-meat filled tortellini, like spinach & cheese or wild mushroom.
- Burrata – I often reach for burrata these days when a recipe calls for fresh mozzarella. The exterior is a case of mozzarella surrounding a cream and curd mixture called stracciatella. It’s decadent, delicious and fun to tear into. Either one you choose, if it comes packed in water, allow it to drain thoroughly before using in this recipe.
- Herbs & seasonings – kosher salt, black pepper, and dry Italian seasoning flavor the sauce. Fresh chopped herbs, like basil or flat-leaf parsley, add bright color and flavor as a garnish to the finished dish.
How to Make One Pan Tortellini
You will need a 12-inch, high-sided, oven safe skillet with a lid (or use aluminum foil to cover). If this isn’t an option, you can use a smaller skillet for the stove top elements, then assemble the dish in a 9×13-inch casserole.
Step 1. Brown the sausage – Heat the skillet over medium heat until it’s very hot. Add the sausage, Italian seasoning and Calabrian chili. Break up the meat as it cooks. Staying true to the original recipe, use paper towels to soak up excess liquid and grease from the skillet.
Step 2. Make the sauce – Stir in the tomatoes with their juices and baby spinach. Cook to wilt the spinach. Season with salt and pepper, then stir in the heavy cream.
Step 3. Assemble the dish – Stir in the tortellini to cover in sauce. Tear the burrata into large pieces over the top. Cover with a lid or piece of aluminum foil and bake in a preheated 375°F oven for 15 minutes. Remove the cover and bake for an additional 5 minutes.
Dinner is Served
Even with the ingredient swaps, this one pan tortellini is still very easy and quick to make. And, it makes a lot…so it’s perfect for a large family (or a couple of really hungry teenagers!).
Store leftovers in serving-size, airtight, glass containers and you’ve got a filling lunch that’s ready to heat in the microwave.
Serve it with a green salad or steamed vegetables to round out your meal.
Enjoy the lighter side of social media and find some recipe inspiration for your meal plan!
Linda Feller has been a Plan to Eat superfan since 2013 and will gush about the app with anyone who expresses the least bit of interest. She is a recipe developer, food photographer and the gal behind Sip + Sanity, recipes for entertaining and celebrating.
FB | Instagram | Pinterest: @sipandsanity
TikTok-Inspired One Pan Tortellini with Sausage & Burrata
This recipe is based on the viral cheesy tortellini recipe posted on TikTok by @mealsandmunchies. I made a couple tweaks using suggestions from the comments and gave it my own spin with a few of my favorite ingredients: Calabrian chilis, San Marzano tomatoes and burrata!
Source: Sip + Sanity | Linda Feller for Plan to Eat
Course: Main Course
Prep Time: 8 min
Cook Time: 29 min
Total Time: 37 min
Serves:
Ingredients
- 1 pound fresh Italian sausage casings removed (any style you like)
- 2 teaspoons dry Italian seasoning blend
- 1-2 Calabrian chilis minced (or red chili flakes, to taste), feel free to omit if using spicy sausage
- 28 oz whole peeled San Marzano tomatoes crush by hand, use tomatoes & juices
- 2 handfuls fresh baby spinach
- kosher salt & fresh cracked black pepper
- 1⁄2 cup heavy cream
- 18 to 20 ounces refrigerated tortellini any style/flavor you like
- 8 ounces burrata cheese drain and pat dry
- Optional garnishes: fresh chopped basil or parsley, grated parmesan
Directions
- Preheat your oven to 375°F.
- Heat a large oven safe skillet over medium heat until it's good and hot. Add the sausage, Italian seasoning and Calabrian chili (if using); break up the meat as it cooks. Once cooked through, use paper towels to soak up excess liquid from the skillet.
- Stir in the tomatoes with their juices and baby spinach. Simmer to wilt the spinach. Taste and season with kosher salt & black pepper. Stir in the heavy cream. Take it off the heat.
- (If you don't have a skillet large enough to contain the sauce and pasta, complete the following steps in a large casserole.)
- Stir the tortellini into the sauce until well coated; make sure they are as submerged as possible. Tear the burrata into large pieces over the dish. Cover with a lid or foil and bake for 15 minutes; remove the lid and continue baking another 5 minutes.
- Optional step: broil for a minute or two until the cheese begins to brown in spots.
- Scatter torn basil or chopped parsley across the top. Add a little fresh grated parm, if you like.
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