Description
This Beef Tortellini Alfredo is a rich and creamy pasta dish featuring tender cheese tortellini combined with savory ground beef and a luscious homemade Alfredo sauce. Perfect for a comforting weeknight dinner, it balances hearty meatiness with velvety cheese sauce and aromatic herbs.
Ingredients
Scale
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: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until al dente. Once cooked, drain the tortellini and set aside.
- Cook the Beef: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up into small crumbles as it cooks. Stir in the finely chopped onion, minced garlic, Italian seasoning, salt, and black pepper. Continue cooking for another 3 to 5 minutes until the onion becomes soft and translucent. Remove the beef mixture from the skillet and set aside.
- Make the Alfredo Sauce: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant, taking care not to brown it. Pour in the heavy cream and gently bring to a simmer. Gradually stir in the grated Parmesan cheese, whisking continuously until the sauce becomes smooth and creamy. Season with optional nutmeg, salt, and black pepper to taste.
- Combine: Return the cooked tortellini and beef mixture to the skillet with the Alfredo sauce. Gently toss everything together to coat the pasta and meat evenly with the creamy sauce.
- Serve: Transfer the Beef Tortellini Alfredo to serving plates or bowls. Garnish with freshly chopped parsley and sprinkle extra Parmesan cheese on top, if desired. Serve immediately while warm.
Notes
- For a lighter version, substitute half-and-half for heavy cream in the Alfredo sauce.
- You can use either fresh or frozen cheese tortellini; adjust cooking time if using frozen.
- Thinly sliced steak can be used instead of ground beef for a slightly different texture.
- To enhance the flavor, add a pinch of freshly grated black pepper just before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently over low heat.
