Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.

Cook the refrigerated cheese tortellini in a large pot of boiling salted water according to the package instructions, but stop a minute or two short of the full cooking time.

In a large skillet over medium heat, brown the ground beef or Italian sausage for about 5-7 minutes, then drain excess fat and stir in marinara sauce, garlic powder, Italian seasoning, onion powder, salt, and black pepper to simmer for 5 minutes.

In a mixing bowl, combine softened cream cheese, sour cream, and 1 cup of shredded mozzarella until smooth, then gently fold in the drained tortellini.

Spread the creamy tortellini mixture in the casserole dish, spoon the meat sauce over the top, and sprinkle remaining mozzarella and Parmesan cheese over everything.

Cover with aluminum foil and bake for 20 minutes, uncover and bake for an additional 10-15 minutes until cheese is bubbly and golden brown.

Let the casserole cool for about 5 minutes before serving. Garnish with fresh basil or parsley if desired.