Garlic Butter Beef Tortellini in Creamy Sun-Dried Tomato Parmesan
Rich, cheesy, and packed with savory flavor, this Garlic Butter Beef Tortellini combines tender cheese tortellini and juicy ground beef with sun-dried tomatoes in a velvety Parmesan cream sauce. It’s an indulgent, comforting dinner that’s perfect for pasta night.Prep Time: 15 minutesCook Time: 30 minutesTotal Time: 45 minutesServings: 6Course: Main CourseCuisine: Italian-InspiredIngredients20 oz refrigerated cheese tortellini1½ lbs ground beef (80/20)7 tbsp unsalted butter, divided1 small shallot, finely diced10 garlic cloves, minced¾ cup oil-packed sun-dried tomatoes, drained and chopped3 tbsp tomato paste3 tbsp all-purpose flour1 cup beef broth2 cups heavy cream½ cup whole milk6 oz cream cheese, softened and cubed1¾ cups freshly grated Parmesan cheese1½ cups shredded mozzarella cheese¾ cup shredded provolone cheese2 tsp Italian seasoning1½ tsp smoked paprika1½ tsp garlic powder¾ tsp crushed red pepper flakes1¼ tsp salt, or to taste¾ tsp black pepper½ cup reserved pasta waterFresh basil, for garnishExtra Parmesan, for serving, optionalInstructions1. Cook the TortelliniBring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions until just tender. Reserve ½ cup of pasta water, then drain and set aside.2. Brown the BeefHeat a large, deep skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into bite-sized crumbles as it cooks. Allow some pieces to develop deeply browned edges for extra flavor. Drain excess grease if necessary and transfer the beef to a plate.3. Make the Garlic Butter BaseReduce the heat to medium and add the butter to the same skillet. Add the shallot and cook for 2–3 minutes until softened.Stir in the minced garlic, Italian seasoning, smoked paprika, garlic powder, crushed red pepper flakes, salt, and black pepper. Cook for about 30–60 seconds, just until fragrant.4. Add the Sun-Dried TomatoesStir in the chopped sun-dried tomatoes and tomato paste. Cook for 1–2 minutes, stirring frequently, to deepen the tomato flavor.5. Make the Cream SauceSprinkle the flour over the mixture and stir until incorporated. Slowly pour in the beef broth while stirring.Add the heavy cream and whole milk. Reduce the heat and gently simmer until the sauce begins to thicken.Add the cream cheese and stir until completely melted and smooth.6. Add the CheeseKeep the heat on low. Gradually stir in the Parmesan, mozzarella, and provolone until melted and the sauce is creamy.Avoid boiling the sauce after adding the cheese.7. Combine EverythingReturn the browned beef to the skillet and stir it into the sauce.Add the cooked tortellini and gently toss until every piece is coated in the creamy sun-dried tomato Parmesan sauce.If the sauce is too thick, add reserved pasta water a little at a time until it reaches your preferred consistency.8. Garnish and ServeRemove from the heat and garnish with fresh basil and extra Parmesan if desired.Serve immediately while the sauce is warm and creamy.Tips for the Best TortelliniDon't overcook the tortellini because it will continue softening in the warm sauce.Grate your Parmesan fresh for a smoother sauce.Keep the heat low when adding cheese to prevent the sauce from becoming grainy.Add pasta water gradually so you don't accidentally make the sauce too thin.Taste before adding extra salt since Parmesan, provolone, and beef broth already contain salt.For extra heat, increase the crushed red pepper flakes.Add baby spinach or sautéed mushrooms for an easy vegetable variation.StorageStore leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave with a splash of milk, cream, or beef broth to bring the creamy texture back.Serving SuggestionsServe your Garlic Butter Beef Tortellini with garlic bread, Caesar salad, roasted broccoli, asparagus, green beans, or a simple garden salad for a complete dinner.