Cook the Pasta: Bring a large pot of salted water to a boil. Add the three cheese tortellini and cook until al dente, about 10 minutes. Drain and set aside while preparing the sauce.
Brown the Meats: In a large skillet over medium-high heat, cook the ground beef and Italian sausage together. Break up the meat as it cooks and stir occasionally until mostly browned.
Season the Meat: Once the meat is nearly cooked, add 1 tablespoon each of salt, pepper, garlic powder, onion powder, and Italian seasoning. Stir to coat the meat evenly with seasoning.
Add Onion and Garlic: Stir in the diced onion and minced garlic. Cook for another 2–3 minutes, or until the onions are soft and fragrant.
Make the Sauce: Pour the entire jar of Prego Traditional sauce into the skillet with the meat mixture. Stir well to combine, then reduce heat and let it simmer for about 5 minutes to allow the flavors to meld.
Prepare the Cheese Mixture: In a medium bowl, combine the softened cream cheese, ricotta cheese, and 1 tablespoon each of salt, pepper, garlic powder, and Italian seasoning. Mix until smooth and creamy — this will create the rich, cheesy layer for the bake.
Assemble the Bake: In the same pot you cooked the pasta in, add the cooked tortellini and pour in the meat sauce. Stir until the pasta is evenly coated. Transfer the mixture into a greased baking pan. Add spoonfuls of the cheese mixture and gently fold everything together for an even distribution of creamy texture throughout.
Top with Cheese: Sprinkle a light layer of grated Parmesan over the top, followed by a generous handful of shredded cheese (a mix of cheddar and mozzarella works perfectly).
Bake: Cover the pan with foil and bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
Serve: Remove from the oven and let cool for a few minutes before serving. Spoon generous portions onto plates and enjoy every cheesy, hearty bite!
