Description
This Beef Tortellini Alfredo is a comforting, creamy pasta dish that combines savory ground beef, tender cheese-filled tortellini, and a rich homemade Alfredo sauce. It’s a hearty, satisfying meal perfect for a cozy dinner and comes together in under 40 minutes. The creaminess of the sauce pairs beautifully with the seasoned beef and cheesy tortellini, creating a dish that’s both elegant and indulgent.
Ingredients
- For the beef:
1 pound ground beef (or thinly sliced steak)
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper - For the Alfredo sauce:
2 tablespoons unsalted butter
2 garlic cloves, minced
1 1/2 cups heavy cream (or half-and-half for a lighter version)
1 cup grated Parmesan cheese
1/4 teaspoon nutmeg (optional)
Salt and black pepper, to taste - For the tortellini:
1 (9 oz) package cheese tortellini (fresh or frozen) - Optional garnish:
Fresh parsley, chopped
Extra Parmesan cheese
Instructions
Cook the tortellini by bringing a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Stir in the onion, garlic, Italian seasoning, salt, and pepper. Continue to cook for 3 to 5 minutes, or until the onion is softened. Remove the beef mixture from the skillet and set it aside.
Using the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese, whisking continuously until the sauce is smooth and creamy. Add nutmeg if using, and season with salt and pepper to taste.
Return the cooked tortellini and beef mixture to the skillet. Gently toss everything together until the tortellini and beef are well coated in the Alfredo sauce.
Serve the beef tortellini Alfredo warm, garnished with fresh parsley and extra Parmesan cheese if desired.
Notes
For a richer flavor, you can use thinly sliced steak instead of ground beef. Fresh tortellini works best for a tender texture, but frozen tortellini can be used as well—just adjust the cooking time accordingly. If you prefer a lighter sauce, substitute half-and-half for the heavy cream. The nutmeg adds a subtle warmth to the Alfredo sauce, enhancing its depth without overpowering the dish.