This skillet has become my go-to when I want all the familiar flavors of pizza without the fuss of dough. I first put this together on a cold weeknight when the kids wanted ‘pizza’ but I wanted something faster and easier than ordering in. The combination of browned beef, crispy mini pepperoni, gooey cheese-filled tortellini and a creamy marinara produced the perfect balance of savory, tangy, and lush texture. It’s hearty enough to feel like a real meal but simple enough that I can pull it together after work.

I discovered the trick of stirring a little cream cheese into the sauce when I was trying to make a jarred marinara feel more luxurious. That single change made the sauce silky and clung beautifully to the tortellini. The pepperoni adds tiny pockets of spice and crisp edges when seared in the skillet — those little bursts of flavor are what make this more than just pasta in sauce. Family-friendly, quick to prepare, and perfect for casual gatherings, this dish feels like comfort food with a playful pizza twist.

Ingredients

• 1 lb ground beef: Choose an 80/20 blend for flavor and some fat to render; you can use leaner beef if you prefer a lighter skillet. Grass-fed or standard supermarket ground beef both work—just adjust draining as needed.
• 19 oz frozen cheese tortellini: Any brand of frozen cheese-filled tortellini is fine; the cheese pockets in the pasta add richness and soak up the sauce. No need to thaw before adding.
• 24 oz jar marinara sauce: A classic tomato-based marinara provides the acidic backbone. I often use Rao’s or Classico for a good flavor base, but store brands are perfectly acceptable.
• 4 oz cream cheese (½ block): Adds creaminess and helps the sauce cling to the pasta — use full-fat for best mouthfeel, though light cream cheese will still work.
• 1 tablespoon minced garlic: Fresh minced garlic provides a fragrant punch; use store-bought minced garlic in oil if you prefer convenience.
• ⅓ cup mini pepperoni (plus extra for topping): Mini pepperoni crisps quickly and distributes pepperoni flavor throughout the dish. You can use regular slices chopped into quarters if minis aren’t available.
• 1 cup shredded mozzarella cheese: A melty low-moisture mozzarella works best to create that stretchy, pizza-like top layer.
• ½ cup shredded cheddar cheese: Adds a sharp contrast and golden color when melted under heat.
• ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon Italian seasoning: These seasonings round out the flavors and bring depth to the sauce and meat.

Instructions

Brown the meat: Heat a large oven-safe skillet over medium-high. Add the ground beef and cook, breaking it up with a spatula, until no pink remains and some brown bits form, about 6 to 8 minutes. Season during cooking with ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon onion powder and 1 teaspoon Italian seasoning so the meat is evenly seasoned. Browning creates savory caramelized flavors that deepen the final dish. Crisp the pepperoni: Stir in about ⅓ cup of mini pepperoni and continue to cook 2 to 3 minutes until the pepperoni edges are slightly crisp and have released flavorful oils. These browned bits add concentrated spice and texture; watch closely to avoid burning. Remove excess grease and add garlic: Carefully tilt the skillet and spoon off excess rendered fat, leaving enough to coat the pan. Add 1 tablespoon minced garlic and cook for 30 seconds until fragrant — do not brown the garlic or it will turn bitter. Enrich the sauce: Pour in the 24 oz jar of marinara and add the 4 oz cream cheese. Stir continuously over medium heat until the cream cheese melts and the sauce becomes smooth and slightly glossy, about 2 to 3 minutes. The emulsion between cream cheese and tomato mellows acidity and creates a luxurious texture. Add the tortellini: Add the frozen 19 oz tortellini to the skillet and stir to coat each piece in the sauce. Reduce heat to medium-low, cover, and cook for about 5 minutes, stirring once halfway through to ensure even heating. The tortellini will heat through and absorb some of the sauce without turning mushy. Top and melt the cheese: Scatter 1 cup shredded mozzarella and ½ cup shredded cheddar over the surface, add extra mini pepperoni on top, and either place the skillet under a preheated broiler for 2 to 3 minutes until the cheese is bubbling and golden, or cover and let sit on low heat until the cheese melts. If broiling, watch carefully to prevent burning. Serve hot: Remove from heat and let the skillet sit 2 minutes before serving to allow the sauce to settle. Spoon onto plates or serve directly from the skillet for an informal family-style meal.

Storage Tips

To store leftovers, cool the skillet contents to near room temperature (no more than an hour exposed) and transfer to an airtight container. Refrigerate for up to 3 days. For freezing, portion the mixture (without the shredded mozzarella and cheddar on top) into freezer-safe tubs and label with date; freeze up to 3 months. When reheating from frozen, thaw overnight in the fridge and reheat gently in a skillet over low heat with a splash of water or broth; add shredded cheese at the end to preserve a fresh, melty finish. Avoid microwaving straight from frozen as the pasta may become gummy.

Ingredient Substitutions

Lean ground turkey or plant-based crumbles can replace beef for a lighter or vegetarian-friendly version — increase seasoning slightly to compensate for milder flavor. Swap the jarred marinara for homemade crushed tomatoes with garlic and basil if you prefer a fresher sauce; stir in a teaspoon of sugar if tomatoes taste too acidic. For dairy-free adaptations, use a vegan cream cheese and dairy-free shredded cheeses, and check that your tortellini is egg- and dairy-free (or replace with dairy-free pasta shapes). If you like more heat, add crushed red pepper flakes with the garlic.

Serving Suggestions

Serve straight from the skillet for a casual family meal, garnished with chopped fresh basil or parsley for brightness. Pair with a crisp green salad dressed in lemon vinaigrette to cut through the richness, or roast a pan of seasonal vegetables like zucchini and bell peppers. For a party, offer garlic bread or garlic knots on the side and let guests spoon portions onto small plates. A light sprinkle of grated Parmesan at service adds an umami lift.

Cultural Background

While not traditional in any single culinary canon, this dish blends Italian-American flavors — tomato sauce, mozzarella, pepperoni — with convenience-driven modern cooking. It’s a practical interpretation of pizza elements combined with stuffed pasta, a staple in Italian households. The idea of enriching tomato sauces with a touch of cream or cheese goes back to regional adaptations where cooks sought to add richness without heavy cream, and mixing convenience ingredients into one-pan meals reflects contemporary home-cooking trends.

Seasonal Adaptations

In summer, brighten the skillet with fresh cherry tomatoes and basil stirred into the sauce at the end; in winter, swap mini pepperoni for a smoked sausage for a deeper, smokier profile. Around holidays, serve it as part of a buffet with roasted vegetables and a simple arugula salad. Swap in roasted mushrooms and spinach in autumn for an earthier feel. These small tweaks help the dish feel fresh and in tune with seasonal produce.

Meal Prep Tips

Prepare the meat and sauce base ahead of time and refrigerate for up to 2 days. When ready to eat, reheat the sauce, add frozen tortellini and continue with the final steps so the pasta is freshly cooked and not overdone. Alternatively, cook tortellini separately and combine with the warmed sauce to prevent the pasta from soaking up too much sauce during storage. Use shallow, portion-sized containers for easy grab-and-go reheating at lunch or during busy evenings.

This skillet is one of those recipes that rewards small adjustments — a little extra seasoning, a better brand of marinara, or a final sprinkle of fresh herbs makes it shine. Make it your own, and enjoy how quickly it becomes a family favorite.