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.

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About the author: Gin Lee is a native of Arkansas. She studied at the Institute of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town in Arkansas with her husband and their fur babies, Highway, Princess, and Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. 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. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

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