One-Skillet Creamy Beef and Cheese Tortellini Step-by-step instructions

Before you start

Before starting the cooking process, gather all ingredients and measure them out to ensure a smooth workflow. Shred the mozzarella cheese from a block if not using pre-shredded, as freshly grated cheese melts more smoothly. Have the seasoning ready in a small bowl.

Ensure the skillet is clean and positioned on the stovetop. Since this recipe moves quickly once the heat is applied, having everything prepped and within arm's reach prevents any risk of burning the cream or overcooking the pasta.

Instructions

Browning and Seasoning the Ground Beef

1. 1Brown the Ground Beef
   Place a large, deep skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Cook the meat until it is completely browned and no pink remains, which takes about 5 to 7 minutes. Drain any excess grease from the pan, leaving about one tablespoon of fat behind for flavor.
   Look for The beef should be deeply browned and crumbled.
   Tip Do not move the meat too much at first to allow a nice sear to develop.
2. 2Season the Meat
   Reduce the heat to medium. Sprinkle the Italian seasoning evenly over the browned ground beef. Stir continuously for 1 minute to toast the herbs and fully coat the meat, releasing their aromatic oils into the skillet.
   Look for The herbs will smell highly fragrant.
   Tip Toasting the herbs directly in the pan fat enhances their flavor profile.

At the end of this first phase, the ground beef should be completely browned, finely crumbled, and free of any pink color. The kitchen will be filled with the rich, savory aroma of Italian herbs. The seasoning should be thoroughly distributed throughout the meat, and a light layer of flavorful fat should coat the bottom of the skillet, ready to emulsify with the liquids in the next phase.

Simmering and Cooking the Tortellini

3. 3Combine Liquids
   Pour the beef broth and heavy cream directly into the skillet with the seasoned beef. Stir well to combine, scraping up any browned bits stuck to the bottom of the pan. Bring the liquid to a gentle simmer over medium heat.
   Look for Small bubbles should begin to break the surface of the liquid.
   Tip Scraping the bottom of the pan incorporates flavorful fond into the sauce.
4. 4Cook the Tortellini
   Add the refrigerated cheese tortellini to the simmering liquid, pressing them down gently so they are mostly submerged. Cover the skillet and cook for 3 to 5 minutes, or until the tortellini are tender and have absorbed some of the creamy sauce.
   Look for The tortellini will plump up and feel tender when pierced with a fork.
   Tip Stir once halfway through to ensure the pasta cooks evenly.

By the end of the second phase, the liquid in the skillet should have reduced slightly, transforming into a thick, bubbling cream sauce that coats the back of a spoon.

The tortellini will appear plump, tender, and fully cooked, having absorbed the savory beef broth and heavy cream. The pasta should be evenly distributed throughout the skillet, nestled comfortably in the rich, bubbling sauce.

Melting the Mozzarella Topping

5. 5Melt the Cheese
   Uncover the skillet and stir the mixture gently. Sprinkle the shredded mozzarella cheese evenly over the top of the tortellini and beef. Reduce the heat to low, cover the skillet again, and let it sit for 2 to 3 minutes until the cheese is completely melted, bubbly, and stretchy. Ensure the ground beef reaches a safe internal temperature of 160°F (71°C) before serving.
   Look for The mozzarella should be completely melted, gooey, and hot.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip For a golden brown crust, place the skillet under the broiler for 1 to 2 minutes.

At the final checkpoint, the mozzarella cheese should be completely melted, forming a thick, gooey blanket over the entire skillet. The cheese around the edges of the pan should be bubbling vigorously, and the ground beef must have reached a safe internal temperature of 160°F (71°C). The dish is now ready to be removed from the heat and allowed to rest briefly before serving.

Common mistakes

One common mistake is using high-moisture fresh mozzarella, which releases excess water as it melts and dilutes the creamy sauce. Another error is boiling the heavy cream over high heat, which can cause the dairy to split and curdle, ruining the smooth texture of the sauce.

Additionally, avoid overcooking the refrigerated tortellini; because they cook very quickly, leaving them in the simmering liquid for too long will make them mushy and cause them to break open, spilling their cheese filling into the skillet and spoiling the presentation.

How to tell it’s done

Doneness is determined by both the texture of the pasta and the temperature of the meat. The tortellini should be tender to the bite but still retain a slight chewiness, known as al dente. The mozzarella cheese on top must be completely melted, stretchy, and bubbling hot.

Most importantly, use an instant-read digital meat thermometer inserted into the center of the skillet to verify that the ground beef has reached a safe internal temperature of at least 160°F (71°C) before removing the pan from the heat source.

• Ground meat: 160°F (71°C) in the thickest part