Beefy Tortellini Casserole

I sort of got my wish - it cooled down a bit today. I was able to turn off the AC and crack the windows open again. Which meant it was a good day for something baked. I wanted something quick enough to make before Dan had to head off to volleyball, and this is pretty easy.

We love us some tortellini in this house. It's a long story how it began, but we eat tortellini just about every other week here. Finding a recipe that takes our tortellini and changes it up a bit is nice. Our standard is tortellini with garlic and olive oil. Dan isn't much of a red sauce guy, so I was a little apprehensive about making this and how he'd like it, but he had a pretty big serving of it, so I was happy.

And so was he.

Beefy Tortellini Casserole
from No. 2 Pencil

2 tbsp. olive oil
1 small onion, diced
2 cloves garlic, minced
1 lb. ground beef
salt and pepper
1 (8 oz) can tomato sauce
1 (28 oz) can crushed tomatoes
1 large package fresh tortellini (such as Buitoni)
3 cups shredded mozzarella cheese

1. In a large skillet over medium heat, heat the olive oil and sauté the onions and garlic until soft.
2. Add ground beef and season with salt and pepper. Brown the beef.
3. Once beef is no longer pink, add sauce and crushed tomatoes.
4. Cook 2 minutes, then stir in tortellini and half the cheese.
5. Pour into a greased casserole dish, cover with remaining cheese, and cover tightly with foil.
6. Cook at 350 for 30 minutes.