Name: Creamy Beef and Mushroom Tortellini Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 tbsp olive oil; 1 small yellow onion, diced; 3 cloves garlic, minced; 8 oz cremini or white mushrooms, sliced; 1 tsp dried Italian seasoning; ½ tsp salt (adjust to taste); ½ tsp black pepper; 2 tbsp all-purpose flour; 1½ cups beef broth; 1 cup heavy cream; ½ cup grated Parmesan cheese; 1 tsp Dijon mustard (optional for depth); ¼ tsp crushed red pepper flakes (optional for heat); 1 package (9-12 oz) refrigerated cheese tortellini; 2 tbsp fresh parsley, chopped; Extra grated Parmesan, for serving

Description

This Creamy Beef and Mushroom Tortellini Skillet is the ultimate comfort food for busy weeknights. Juicy ground beef, tender mushrooms, and cheese-stuffed tortellini are coated in a rich, creamy sauce that’s bursting with flavor. It’s a one-pan meal that’s hearty, satisfying, and ready in just 30 minutes.

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Ingredients

Scale

For the Skillet:

1 lb ground beef
1 tbsp olive oil
1 small yellow onion, diced
3 cloves garlic, minced
8 oz cremini or white mushrooms, sliced
1 tsp dried Italian seasoning
½ tsp salt (adjust to taste)
½ tsp black pepper

For the Creamy Sauce:

2 tbsp all-purpose flour
1½ cups beef broth
1 cup heavy cream
½ cup grated Parmesan cheese
1 tsp Dijon mustard (optional for depth)
¼ tsp crushed red pepper flakes (optional for heat)

For the Tortellini:

1 package (9-12 oz) refrigerated cheese tortellini

For Garnish & Serving:

2 tbsp fresh parsley, chopped
Extra grated Parmesan, for serving

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Instructions

Step 1: Brown the Beef
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Add ground beef and cook, breaking it up with a spatula, until browned and no longer pink (about 5-6 minutes).
Drain excess grease if necessary and push beef to the side of the skillet.

Step 2: Sauté the Aromatics
Add diced onion and garlic to the same skillet.
Cook for 2-3 minutes until the onion is translucent and fragrant.
Stir in the sliced mushrooms and cook for another 4-5 minutes until softened and slightly golden.
Mix everything together and season with Italian seasoning, salt, and black pepper.

Step 3: Make the Creamy Sauce
Sprinkle the flour over the beef and mushroom mixture and stir to coat.
Gradually pour in the beef broth while stirring to avoid lumps.
Add the heavy cream, Parmesan cheese, Dijon mustard, and red pepper flakes.
Bring to a simmer and let it cook for 4-5 minutes until the sauce thickens.

Step 4: Add the Tortellini
Stir in the cheese tortellini and reduce heat to medium-low.
Cover and cook for 5-7 minutes (or according to tortellini package instructions) until the pasta is tender and heated through.
Stir occasionally to prevent sticking and ensure even cooking.

Step 5: Finish & Garnish
Once the tortellini is tender and the sauce has thickened, taste and adjust seasoning if needed.
Garnish with chopped parsley and a sprinkle of Parmesan cheese before serving.

Notes

Use Fresh Tortellini – Refrigerated tortellini cooks faster and has better texture than frozen.
Don’t Overcook – Keep an eye on the tortellini to prevent it from becoming mushy.
Balance the Sauce – Adjust the thickness by adding a splash of broth or cream if needed.
Add Veggies – Spinach, kale, or peas can be added for extra nutrition and color.
Make It Spicy – Amp up the heat with more red pepper flakes or a dash of hot sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: American