Boil salted water in a large pot and cook the tortellini according to package instructions, about 3–5 minutes. Drain and set aside.

In a large skillet over medium-high heat, add olive oil. Sauté diced onions until translucent, then add ground beef and cook for 5–7 minutes until browned.

Drain excess grease from the beef mixture and add Italian seasoning, onion powder, garlic powder, salt, and black pepper. Stir well for 1 minute.

Combine the drained tortellini and marinara sauce with the beef mixture in the skillet. Toss and simmer on low for 2–3 minutes.

Remove from heat and add dollops of ricotta cheese, followed by a layer of shredded mozzarella cheese.

Preheat the oven to 350°F (175°C) and bake for 10–15 minutes until mozzarella is melted and golden.

Cool for a few minutes, serve on plates, and enjoy with garlic bread and salad.