Kendall Gordon teams up with influencer and cookbook author Felicia Bush to show you how to make a cozy, flavor-packed Baked Meatball Tortellini that’s perfect for weeknights or feeding a crowd. This dish is hearty, cheesy, and surprisingly simple—no boiling required! 👇 Scroll down for the full written recipe & ingredient list 👇 🛒 INGREDIENT LIST Baked Meatball Tortellini Meatballs 1 lb 93/7 ground turkey or beef 1/2 cup fresh parsley, minced (plus extra for optional topping) 1/2 cup grated pecorino romano, plus extra for topping (Highly recommend Locatelli brand! Parmesan works if needed) 1/3 cup Italian-seasoned breadcrumbs 1 large egg 2–3 garlic cloves, minced 1 Tbsp onion powder 1/4 tsp ground black pepper Pasta & Sauce 24 oz frozen cheese tortellini 24 oz passata tomato sauce or tomato purée 6 oz jarred or premade pesto, excess oil drained 1/3 cup water Toppings Shredded mozzarella (to taste) Optional minced parsley garnish 👩‍🍳 RECIPE DIRECTIONS Preheat oven to 375°F. In a mixing bowl, fully combine ground turkey, breadcrumbs, 1/2 cup grated cheese, 1/2 cup fresh parsley, minced garlic, egg, onion powder, and black pepper until evenly mixed. Set aside. In a sprayed casserole dish (9x13 recommended), fully combine passata, pesto, and water. Add frozen tortellini and mix until evenly coated and layered. Using about 2 Tbsp of meat mixture per meatball, roll and place meatballs evenly on top of the tortellini mixture. You should get 12–14 meatballs. Sprinkle with shredded mozzarella and additional grated cheese to your liking. Cover with sprayed foil and bake for 40 minutes. Uncover and bake for an additional 10 minutes. Top with extra grated cheese and fresh parsley if desired. Serve and enjoy! 💬 Let us know in the comments if you try this recipe or if you add your own twist!