Preheat the oven to 400°F (200°C). Bring a large pot of salted water to a boil for the tortellini.
Heat an oven-safe 12-inch skillet over medium heat. Add the ground beef or turkey and break into small crumbles as it browns.
Season the meat with kosher salt, black pepper, dried basil, and dried oregano while it cooks; if the meat is very lean, add a drizzle of olive oil before browning.
Once the meat is browned and cooked through, stir in the minced garlic and cook 30 seconds until fragrant.
Pour the marinara sauce into the skillet with the meat, reduce heat to low, and simmer gently while you cook the tortellini.
Cook the cheese tortellini in the boiling salted water for 3–4 minutes or according to package directions, then drain well in a colander.
Add the drained tortellini to the meat and marinara in the skillet and gently fold to combine without breaking the pasta.
Scatter the torn fresh mozzarella evenly over the top of the tortellini mixture.
Transfer the skillet to the preheated oven and bake for 20–25 minutes, until the cheese is melted, bubbly, and lightly golden.
Remove from the oven and sprinkle with grated parmesan and torn fresh basil before serving.
