Now it’s time to assemble everything in the baking dish. First, I add the cooked tortellini at the bottom—this is where the charm begins. Then, I pour the cheesy sauce mix over the tortellini and top it off with the remaining cheddar cheese. Into the oven it goes at 350°F for about 20-25 minutes. When I pulled it out, the top was bubbling, and the cheese had turned a beautiful golden brown. My kitchen was a symphony of savory scents!
Pro Tips for Best Results
I tested this recipe three different ways to see how to get the maximum flavor—and trust me, using a good quality beef steak makes all the difference. I’ve tried it with lower-grade cuts, and the taste just didn’t compare. Consider using a sirloin or flank steak for a juicy, robust flavor.
Don’t skip bringing the cream cheese to room temperature before mixing—it makes for an ultra-smooth sauce! The last thing you want is clumps of cream cheese; trust me, I learned that the hard way. I find it easier to blend with a whisk when it’s softened.
Lastly, make sure to keep an eye on your casserole in the oven. I found that each oven behaves differently. For the best results, check it about 5 minutes earlier than the recipe states, just to avoid overbaking the cheese and keeping that creamy texture intact.
Common Mistakes to Avoid
I made the mistake of using frozen tortellini in my first attempt, thinking it would save time—don’t do what I did! The texture ended up being off, and they were mushy. Fresh tortellini truly holds up better in this dish, so opt for that whenever you can for the best result. (See the next page below to continue…)