Ingredients:

1 teaspoon olive oil
1 lb ground beef
Salt, to taste
Pepper, to taste
½ cup onion, chopped
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoons dried parsley
28 oz can crushed tomatoes
¼ cup fresh basil, sliced
2 cups shredded mozzarella cheese
1 ¼ lb cheese tortellini, cooked and drained

Instructions:

Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the ground beef, season with salt and pepper, and cook until browned, breaking it up with a spoon as it cooks.
Add the chopped onion and minced garlic to the skillet, and cook until the onion becomes translucent and the garlic is fragrant.
Stir in the dried oregano, dried thyme, and dried parsley, and cook for an additional 1-2 minutes.
Pour in the crushed tomatoes, stirring well to combine. Allow the mixture to simmer for 10-15 minutes, letting the flavors meld together.
Stir in the fresh basil, then remove the skillet from heat.
In a large mixing bowl, combine the cooked and drained cheese tortellini with the meat sauce, stirring until the tortellini is evenly coated.
Transfer the tortellini mixture into a greased 9×13 inch baking dish.
Evenly sprinkle the shredded mozzarella cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is fully melted and bubbly.

Remove from the oven and allow the dish to cool slightly before serving.