When you are in a little hurry, but you want a little Greek in your life, this is the dish for you! The tomato-filled Beef Pasta Greek Casserole is sure to fit the bill. Surrounded by zesty zucchini, the always-a-hit savory onions and nutty garlic, and the all-time favorite creamy feta cheese, the juicy ground beef and tender tortellini hold hands and walk a glorious path of deliciousness. This Beef Pasta Greek Casserole is packed to the brim with tortellini and will make any night seem like a little Mediterranean stroll. So good! Slow down and enjoy!

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  • 1 (19-ounce) package frozen cheese tortellini
  • 1 pound ground beef
  • 1 medium zucchini, sliced
  • 1 small red onion, chopped
  • 3 cups marinara sauce or spaghetti sauce
  • 1/2 cup water
  • 1/4 teaspoon pepper
  • 2 medium tomatoes, chopped
  • 1/2 cup feta cheese, cubed
  • 1/2 cup Greek olives, pitted and halved
  • 2 tablespoons fresh basil, minced, divided


Step 1 –In a large pot of boiling salt water, cook the tortellini to al dente according to the package directions. Drain.

Step 2 –In a large skillet over medium heat, add the beef, the zucchini, and the onion and cook, while crumbling the meat, until the beef is no longer pink, about 7-20 minutes. Drain the excess grease.

Step 3 –Transfer the beef mixture to a large pot and stir in the cooked tortellini.

Step 4 –Stir the marinara sauce, the water, and the pepper into the pasta mixture and bring it to a boil.

Step 5 –Reduce the heat, then simmer the pasta mixture, uncovered, about 5-7 minutes.

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Step 6 –Stir the tomatoes, the cheese, the olives, and 1 tablespoon of the basil into the pasta mixture and cook until it is heated through, about 5 minutes.

Step 7 –Sprinkle the pasta with the remaining basil and serve.