16 ounces cheese tortellini
2 tablespoons extra-virgin olive oil
1 small onion
1 pound ground beef
½ teaspoon kosher salt
1 jar (24 oz) pasta sauce
1/2 cup beef broth
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups shredded mozzarella cheese
Cook the tortellini pasta, in a pot of salted water, according to package directions for al dente. Drain.
In a large skillet pan, over medium-high heat, add the olive oil and finely diced onion. Cook for 2-3 minutes or until slightly softened. Add ground beef and salt. Cook until no longer pink.
Stir in the pasta sauce, beef broth, Italian seasoning, garlic powder, and onion powder. Bring to a low boil and let it simmer for about 5 minutes.
Add the cooked tortellini pasta into the ground beef skillet and stir to combine.
Spread half of the beef tortellini mixture into the bottom of the prepared pan.
Sprinkle half of the cheese over top. Spread the remaining tortellini mixture on top of the cheese. The final layer is the remaining shredded cheese.
Bake for 25-35 minutes or until the cheese is melted and bubbly and the edges are golden brown.