Five cheese tortellini

Gin Lee
Five cheese tortellini with meatballs and meat sauce/Gin Lee

Five cheese tortellini with meatballs and meat sauce

If you're a fan of ravioli, this five cheese tortellini recipe will be just as satisfying to you.
Five cheese tortellini with meatballs and meat sauce//Gin Lee


  • 1-12-ounce package of four cheese tortellini
  • 1 jar of four cheese pasta sauce (any brand is fine)
  • 1 cup of shredded cheese (I used white American garlic cheese)
  • 1 pound of ground beef
  • 1 bag of Italian meatballs
  • 1 onion finely diced
  • 4 cloves of minced garlic
  • 1 teaspoon of basil
  • 2 teaspoons of Italian seasoning
  • 1 teaspoon of seasoning salt
Tortellini pasta uncooked/Gin Lee


In a pan, add the tortellini to four quarts of boiling water. Cook for about twelve minutes. Drain the water off the pasta in a colander. Set aside.

Brown the ground beef in a skillet, drain the grease off. Set aside. Now, add the meat back to the skillet and add the diced onion, minced garlic, and seasonings; combine well. Cook until the bits of onion are translucent. Then add the jar of pasta sauce and stir.

Heat the Italian meatballs up in a microwave-safe dish for about one minute.
Tortellini pasta cooked with meat sauce added/Gin Lee

Next, in a 9x13 casserole dish, add the tortellini and meat sauce together, stir well. Add the Italian meatballs on top, then sprinkle the shredded cheese all over the top.
Tortellini pasta cooked with meatballs in a meat sauce/Gin Lee

Transfer the tortellini to the oven and bake for ten extra minutes or long enough to melt the cheese. Then serve and enjoy!


You can use homemade four cheese pasta sauce if you prefer.

I stayed true to the four cheese blends of ricotta, swiss, romano and grated parmesan that are stuffed inside the tortellini. So I opted to use a four cheese pasta sauce with those same cheeses included in. The shredded garlic cheese is then added as the fifth cheese during the last ten minutes of cooking.

The Italian meatballs can also be left out of the tortellini dish and the tortellini will be equally satisfying since the pasta is already in a meat sauce.

Comments / 0

Published by

It is within my mission to ensure that readers will receive original and valuable news content. The content will be written about a large variety of topics. I find my inspiration in the art of design, illustrations, as well as writing content for viewers like you! As an author, designer, artist, animal rescuer, food blogger, organic gardener, freelance journalist, and contributor, I strive to encourage my readers to learn about topics that they may not be fluent in, as well as share my common knowledge about important elements of interest. Because, as circumstances have it, I do live in an extraordinarily rural area, of which I'm proud to profess. Writing for NewsBreak is an enlightened and enjoyable experience. It's been a collection of milestones for me. Concurrently, you (as well as I) have touched base on so many news levels, and we have all learned from the research I've done on a variety of topics. Although this is just a small token of my appreciation to all of my readers and followers, I want to say with a happy heart, and my arms wide open- Thank you for being you! And thank you for liking, subscribing, and following me! It means more to me than mere words can say! Addressing the rudeness in the room (in a way of speaking). Rudeness and hatefulness is why I turn the comments off on the articles in which I write. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking, and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. I don't have the comments turned off because I can't handle ill manners. I turn them off because I do have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Sometimes I get busy and I don't get to turn off the comment notifications until a few hours have passed. This is why sometimes a few comments squeak through. I apologize to those of you who generally are very sweet and I also apologize to my followers who have been a witness to others being rude and malicious. I hope that as my followers, you'll be understanding of the measures that I have to take. Please be kind to one another.

Hickory Ridge, AR

More from Gin Lee

Comments / 0