Creamy Ranch Beef Tortellini Recipe
Browning the beef, simmering the pasta and melting the cheddar all happen in an oven-safe skillet here, and the tortellini cook right in the beef broth, so there is no separate pot of water to boil.
The ranch seasoning goes in with the Italian seasoning, salt and pepper before any liquid, so it warms through with the onion and garlic. Then the tortellini, drained tomatoes and broth simmer covered for a few minutes, and uncovered a little longer, until most of the liquid is absorbed and the pasta is tender. Refrigerated cheese tortellini give the best texture; frozen or dried ones need different cooking times.
Off the heat, the cream and half a cup of cheddar turn the pan juices into a sauce, and the rest of the cheese goes under the broiler for a short, watchful spell. My favorite part is the browned, bubbly cheese around the edge of the skillet.
For another easy pasta night favorite, try this Easy Beef and Parmesan Tortellini in Creamy Sauce.
PrintCreamy Ranch Beef Tortellini
Ground beef, cheese tortellini and a ranch-seasoned cream sauce cooked together in one skillet, then topped with cheddar and broiled until bubbly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Method: Main Course
- Cuisine: American
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 20 ounces cheese tortellini (refrigerated)
- 10 ounces diced tomatoes, drained
- 2½ cups beef broth
- ¼ cup heavy cream
- 1 packet Hidden Valley Ranch Seasoning, Dressing & Dip Mix (about 2 tablespoons)
- 1½ cups shredded cheddar cheese (divided)
- 2 tablespoons freshly chopped parsley (optional)
Instructions
- In a large oven-safe skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks. If needed, drain excess grease and return the beef to the skillet.
- Add diced onion and minced garlic to the skillet with the beef. Cook, stirring occasionally, until the onion is softened, about 3-4 minutes.
- Stir in Italian seasoning, salt, pepper, and the ranch seasoning mix. Mix well to combine.
- Add the tortellini, drained diced tomatoes, and beef broth to the skillet. Bring the mixture to a boil, then reduce heat, cover, and simmer for 5 minutes.
- Remove the lid and continue to simmer for another 3-5 minutes, stirring occasionally, until the liquid is mostly absorbed and the tortellini is tender.
- Remove the skillet from the heat. Stir in the heavy cream and ½ cup of the shredded cheddar cheese until smooth and creamy.
- Top the mixture with the remaining 1 cup of shredded cheddar cheese.
- Place the skillet under the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Garnish with chopped parsley if desired, and serve warm.
Notes
Use refrigerated cheese tortellini for best texture; frozen or dried may require adjusted cooking times. For a lighter version, substitute half-and-half or whole milk for heavy cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop with a splash of broth or milk.
Frequently Asked Questions
Can I use a different protein in this Creamy Ranch Beef Tortellini?
Yes, ground turkey or Italian sausage are excellent substitutes for the ground beef. The creamy ranch sauce pairs well with many proteins, so feel free to customize your Creamy Ranch Beef Tortellini to your preference.
What can I use if I don’t have a packet of ranch seasoning?
You can make a simple homemade ranch blend using dried herbs like dill, parsley, garlic powder, and onion powder. This ensures your Creamy Ranch Beef Tortellini still has that signature tangy flavor without the store-bought mix.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to help restore the creamy sauce’s consistency.
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