Tasty, family-friendly, and super Easy Baked Tortellini recipe is just what you need when you are a busy parent, a student, or just a preoccupaied person in general.
My family and I, love a good Italian meal, just in case you haven’t noticed in the 5 years that I’ve been blogging. 

I have so many pasta recipes that it’s not even a joke, however, everyone needs one more pasta recipe, right, right?

So, my dear readers, today I am sharing my Easy Baked Tortellini -filled with prosciutto and cheese, mixed with CLASSICO® Red Sauce, and topped with an Italian cheese blend and toasted breadcrumbs.

With that being said, you can seriously use any pasta on hand!!! Ravioli, macaroni, fusilli or rotini…

TAP HERE FOR MORE TASTY DINNER RECIPE IDEAS.

Often, I would prepare this exact meal with fettuccine, or saute a pound of ground beef, pour Classico® Red sauce over it, mix it with cooked pasta, add loads of cheese and bake for 15 minutes.

The easiest and the yummiest dinner ever. The best part is, if you have “any” leftovers, pack them for work/school lunch the next day.

CLASSICO  is passionate about using the finest ingredients and they are sharing tasty recipes on their website. So, now the team at Classico challenging you to “make it your own” and share with them your tastiest recipes made of course with Classico’s delicious sauces. 

The Mason jar is an important part of the rich heritage of the CLASSICO® brand as it helps to ensure each jar of sauce brings an authentic taste to your dinner table. If you decide to make this yummy dinner, Easy Baked Tortellini recipe, please tag me on Instagram @sandraseasycooking. You can even DM a pic of the dish you made. I would love to see it!

Thank you for all your love and support! Happy Cooking!!!

Yield: 6

Baked Tortellini

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Easy-Breezy Dinner idea!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 packs 12 Oz each Tortellini (depending on your baking dish)
• 1 jar CLASSICO®24 Oz Red Sauce any that you prefer
• 8-10 Oz Italian Cheese Blend
• 1 cup or more Panko Breadcrumbs
• 1 tbsp. Oil
• 2 tsp. Italian Herb Blend/seasoning

Instructions

1. Boil Tortellini according to package -Boil water, add a generous amount of salt and add Tortellini (or any other pasta).
2. When Tortellini floats on the top, they are usually done, 4-5 minutes of boiling (you can always taste and see if they are done before draining).
3. Preheat the oven at 400F (200C).
4. In the oven safe baking dish, add a few tablespoons of CLASSICO® Red Sauce -I used Fire roasted tomatoes and garlic.
5. Spread equally on the bottom of the baking pan, then add cooked Tortellini.
6. Add more sauce, and slightly mix it to cover each piece.
7. Sprinkle cheese, just a bit, then gently mix to get the cheese all around Tortellini. Add the rest of the cheese on top, covering the Tortellini completely.
8. Preheat the saute/frying pan with oil, add panko breadcrumbs and just lightly let them get toasted (About 2 minutes on medium high temperature). Add Italian Herb blend/seasoning and mix for just a few minutes.
9. Add toasted breadcrumbs on top of the cheese and bake the dish for about 15-20 minutes in the preheated oven.
10. I served it with an organic baby greens mix salad, and my Garlic and Herbs Flatbread

Notes

As I said, you can use any pasta for this, even ravioli. You can add cooked chicken (Shredded/pulled apart leftovers work fine), Sauteed, lightly seasoned ground beef works fantastic with this. You can add steamed vegetables.

I kept it simple, but ever so often I'd add blanched broccoli or spinach. You can use a microwave safe dish, and since everything is cooked, just heat it in the microwave for about 4-5 minutes, or until the cheese looks completely melted.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

If you’re a fan of Philly cheese steaks but looking for a simpler, lighter version, this Cheese Steak Wrap is a game changer. It’s melt-in-your-mouth delicious, super easy to make, and brings all the flavors you love with a few healthier tweaks. My family loves it, and I think you will too!

While this recipe isn’t a traditional Philly cheese steak, it hits the spot! I chose to wrap it up in a spinach tortilla for extra greens, but you can make it your own with a variety of options.

Why You’ll Love This Cheese Steak Wrap

• Healthier Take: Using a wrap instead of a hefty roll lightens things up, making it a great choice for a balanced meal. You can use low-carb or any tortilla/wrap you prefer.
• Easy & Quick: With store-bought, thinly sliced steak and a few simple ingredients, you can have this meal ready in no time.
• Customizable: Swap out ingredients to make it perfect for your taste.

Ingredients You’ll Need:

Steak: 1 pound of thinly sliced beef, which is available pre-packed at most stores.

Cheeses: I used 1 cup of shredded mozzarella and 4 slices of thick American cheese for that gooey, cheesy goodness.

Veggies: 1 large green bell pepper, 1 medium yellow onion, and 1 cup of mushrooms – the “magical trio” for flavor!

Wraps: 4 large spinach tortillas for a hint of green and added fiber, but you can use any.

Optional Additions: Butter lettuce, light mayo, a drizzle of your favorite dressings, and tomato slices for extra freshness.

Step-By-Step Directions:

Marinate and Sear the Steak

Start by marinating your thinly sliced steak. I used simple ingredients. You can most definitely marinate overnight, but 30 minutes in the fridge is enough.  Then throw the steak on a hot non-stick pan with a touch of oil. The meat comes out tender and bursting with flavor. Full recipe below.

Cook the Veggies Separately

I sautéed the mushrooms, onions, and green peppers in another pan – a separate process because, well, the boys tend to pick things out. But I would suggest keeping the veggies separately let everyone customize their wrap.

Assemble the Wrap

I evenly and thinly spread a bit of light mayo on the tortilla, then add some butter lettuce. Once the steak is cooked, layer it in your wrap, add your cheeses, and let them melt into the steak. Add in your cooked veggies, if you like. About half a sliced tomato in each wrap for that fresh crunch, and finally drizzle dome dressing such as ranch.

Wrap and Enjoy

Fold up the sides if you like, roll tightly, and your cheese steak wrap is ready to enjoy. Serve it warm and let the flavors speak for themselves!

Tips:

Wrap or Bread? Do you prefer a classic sub feel? Go with a French or Italian roll. If you like wraps, try spinach like me, or perhaps a low-carb tortilla, which we use most of the time.

Cheese Choices: While I used mozzarella and American cheese, provolone is a fantastic, truly a classic option. Feel free to experiment!

Add Some Greens: Butter or Boston lettuce brings a nice crisp, and spinach is always a great option for extra nutrients.

Why This Wrap is a Winner?

Wraps and sandwiches are so versatile! You can easily tweak this recipe to fit your family’s preferences – whether it’s adding extra veggies, skipping the cheese for a lighter bite, or loading up with sauces. This cheese steak wrap has become a family favorite, and I love how easy it is to adapt to everyone’s tastes.

Serve & Savor!

With this easy Cheese Steak Wrap recipe, you get all the flavor of a Philly cheese steak in a more convenient, slightly healthier form. Whether you’re enjoying it for lunch or dinner, it’s bound to become a go-to in your household.

Let me know if you give this a try or if you have your own twists on this delicious classic!

If you by any chance make this yummy cheese steak wrap, make sure to tag me on social media, Instagram, Facebook, Pinterest, or TikTok; search @sandraseasycooking 

Excellent Skillet Set on Amazon:

Stainless Steel Non-Stick Frying Pans, Ceramic

Similar Recipes:

Tuna Salad Wraps

Chicken and Bacon Tortilla Pinwheels

Beans, Beef and Rice Burritos

Yield: SERVIES 4

The Ultimate Cheese Steak Wrap

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If you’re a fan of Philly cheese steaks but looking for a simpler, lighter version, this Cheese Steak Wrap is a game changer. It’s melt-in-your-mouth delicious, super easy to make, and brings all the flavors you love with a few healthier tweaks.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Marinade Time 30 minutes

Total Time 50 minutes

Ingredients

• 1 pound of thinly sliced/shaved beef, such as ribeye. There is also pre-packed at most stores.
• 1 cup of shredded mozzarella
• 4 slices of thick American cheese
• 1 large green bell peppers, sliced
• 1 medium yellow onions, sliced
• 1 cup of mushrooms, quartered
• 4 large spinach tortillas or any on hand

Optional Additions:

• Butter lettuce, light mayo, a drizzle of favorite dressings, and tomato slices.

Steak Marinade:

• 1 tablespoon vinegar
• 
1/4 tablespoon sugar
• 
3 garlic cloves crushed
• 1/2 onion, sliced
• 2 tsp black pepper
• 1 tsp salt
• 1 cups of water
• 1 cup beef broth
• 1 tablespoon soy sauce

Instructions

Marinate the Steak

1. Start by marinating your thinly sliced steak. I used simple ingredients. You can most definitely marinate overnight, but 30 minutes in the fridge is enough.
2. The meat comes out tender and bursting with flavor.
   

Cook the Veggies Separately

1. I sautéed the mushrooms, onions, and green peppers in another pan – a separate process.
2. While vegetables are cooking, heat up a large skillet, and using a fork or kitchen thongs pull the meat out of the marinade and toss on the hot skillet, keeping a temperature at medium-high heat. I like adding a splash of water just at the very end cover and letting it steam up. TIP: You could use a spatula and separate meat in a skillet into 4 equal portions, then add cheese to each portion and cover. That way while you prep wraps, cheese will melt and all you need is to scoop it with the spatula and add it to the wrap.
   

Assemble the Wrap

1. Evenly and thinly spread a bit of light mayo on the tortilla, then add some butter lettuce.
2. Layer the steak in your wrap, add your cheese (unless you already added it in the skillet), and let the cheese melt into the steak.
3. Add in your cooked veggies, about half a sliced tomato in each wrap for that fresh crunch, and finally, drizzle dome dressing such as ranch.

Wrap and Enjoy

1. Fold up the sides if you like, roll tightly, and your cheese steak wrap is ready to enjoy. Serve it warm!

Notes

If you do not eat beef, you can use shaved of thinly sliced chicken.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 816Total Fat: 42gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 147mgSodium: 1953mgCarbohydrates: 57gFiber: 5gSugar: 8gProtein: 53g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest