Sausage Tortellini Bake combines Italian sausage and cheese tortellini in a creamy sauce for a family-favorite, restaurant-quality meal.
Sausage Tortellini Bake Is…
- A one-skillet wonder: Simplifies cooking and cleanup by using a single skillet.
- Crave-worthy: This dish is delicious! Restaurant-quality flavors!
- Ridiculously cheesy: Perfect for cheese lovers.
- Vegetable-packed: Great for sneaking in veggies for picky eaters.
- Quick and easy: Designed to be simple to make without sacrificing flavor.
Ingredients In Sausage Tortellini Bake
- Sun-dried tomatoes: Choose oil-packed, julienne-cut for less prep time.
- Italian sausage: Select mild or hot depending on your preference.
- Yellow onion: Finely dice for better integration.
- Baby Bella mushrooms: Slice thinly for smooth integration into the sauce.
- Garlic: Use jarred to save time.
- Unsalted butter: Allows for precise salt control.
- Chicken broth: High-quality brands for better flavor.
- Heavy cream: Key for a creamy, thick sauce.
- Italian seasoning: Adds a nice fresh flavor.
- Parmesan cheese: Freshly grated for superior melt and flavor.
- Cheese Tortellini: Choose fresh, refrigerated pasta to ensure the recipe works correctly.
- Baby spinach: Coarsely chop.
How To Make Sausage Tortellini Bake
- Preheat: Oven to 425°F.
- Brown sausage: In a skillet with oil, brown sausage, and set aside.
- Sauté veggies: In the same skillet, sauté onion, then add mushrooms, sun-dried tomatoes, and garlic.
- Make sauce: Add broth, cream, seasoning, and mustard; simmer until thick.
- Combine: Stir in Parmesan, sausage, veggies, tortellini, and spinach.
- Bake: Eight minutes in the oven, stir, add Parmesan, and bake three more minutes.
- Garnish and serve: Top with herbs and extra Parmesan.
Sausage Tortellini Bake Tips
- Sauté thoroughly: Ensure onions are tender to avoid crunchy bites in the final dish.
- Season lightly: Due to the saltiness of broth, Parmesan, and sausage, only add salt if needed.
- Oven-safe skillet: So we can directly transfer from stovetop to oven, and minimize cleanup. Alternatively, use a 9×13-inch baking pan.
- Fresh Parmesan: Grate from a block using small holes on a cheese grater; avoid jarred or canned Parmesan (which isn’t even real cheese!)
What To Serve With Sausage Tortellini Bake
- Crusty bread, dinner rolls, or Focaccia (to sop up any leftover delicious cream sauce!)
- A quick garden salad like this Italian salad, Caesar Salad, or Olive Garden salad.
- Roasted veggies — this Roasted Broccoli cooks up very quickly and at the same oven temperature.
- Bruschetta: Fresh tomato bruschetta is a great appetizer or side.
- Tropical Fruit Salad: Light, sweet, and vibrant side dish.
Storage
Leftovers?
Enjoy Baked Tortellini fresh from the oven for the best flavor. (Over time, the tortellini absorbs the sauce, resulting in a less saucy dish.)
Store leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of broth to restore the sauce’s consistency.
More Tortellini Recipes
- Sausage Tortellini Soup
- Greek Tortellini Salad
- Chicken Tortellini
- Pesto Chicken Tortellini
- Baked Tortellini
Sausage Tortellini Bake
Sausage Tortellini Bake brings together Italian sausage and cheese tortellini in a creamy, crowd-pleasing sauce—a restaurant-quality meal!
Equipment
- Oven-safe pot 3.5-quart
Ingredients
- 3/4 cup sun-dried tomatoes plus 1 tablespoon oil, see note 1
- 10 ounces Italian sausage see note 2
- 1 large yellow onion finely diced, 1 cup
- 8 ounces mushrooms I use baby bella
- 1 tablespoon minced garlic 3 cloves
- 2 tablespoons unsalted butter
- 1 cup chicken broth
- 1-1/3 cups heavy cream
- 1-1/2 teaspoons Italian seasoning
- 1/2 teaspoon Dijon-style mustard optional
- 3/4 cup freshly grated Parmesan see note 3
- 9 to 11 ounces refrigerated Rana’s tortellini 3 cups, see note 4
- 2 gently packed cups baby spinach coarsely chopped
- Serving suggestions see note 5
Instructions
- Adjust oven rack to middle and preheat to 425°F.
- In a large, 3.5-quart oven-safe Dutch oven or pot, over medium-high heat, heat 1 tablespoon oil from sun-dried tomatoes. Add sausage, plus a pinch of salt and pepper. Brown and crumble until cooked through, then transfer to a paper-towel-lined plate. Drain off all but 1 tablespoon grease from the pot.
- In the same pot, melt butter over medium heat. Add onion; sauté for 3 minutes. Add mushrooms; cook 2–3 minutes. Add sun-dried tomatoes; cook 1 minute. Add garlic; cook 30 seconds. Dump everything on a separate plate.
- Return pot to burner (still medium-high heat). Add broth, cream, Italian seasoning, and mustard (if using). Bring to a boil, then quickly reduce heat and cook until slightly thickened, about 3–5 minutes, then reduce heat to low.
- Gradually (1/4 cup at a time) add Parmesan to sauce, stirring until melted. Return drained sausage and veggies (along with accumulated liquid) to pot. Add tortellini and spinach. Gently stir everything and press tortellini to be submerged below liquid (as much as possible). Smooth into an even layer.
- Place in oven and bake for 8 minutes. Remove, stir everything well, and again press into an even layer. Top with a sprinkle of Parmesan if desired, and bake for another 3 minutes.
- Remove from oven, season with additional salt and pepper as needed, and garnish with fresh herbs if desired. Best enjoyed right out of the oven (as it sits, the tortellini will continue to absorb the surrounding sauce.)
Video
Recipe Notes
Note 1: Grab oil-packed sun-dried tomatoes. I like to get julienne cut (no chopping needed for you!) and packed in herbs (more flavor for no extra effort).
Note 2: If using sausage links, ensure the casings are removed prior to cooking. Ten ounces is typically about 2.5–3 links.
Note 3: Grab a block of Parmesan cheese and grate it using the small holes of a cheese grater.
Note 4: The recipe’s timing and liquid quantities are counting on the use of fresh, refrigerated tortellini that cooks in boiling water within 4–5 minutes, as indicated on the package.
Note 5: For serving: finely chopped Italian parsley or basil, salt and pepper, additional Parmesan cheese, or some hearty bread to sop up extra sauce—yum!
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth to restore the sauce’s consistency.
Nutrition
Serving: 1serving | Calories: 749kcal | Carbohydrates: 40.1g | Protein: 29.4g | Fat: 53.1g | Cholesterol: 156.9mg | Sodium: 1332.8mg | Fiber: 3.1g | Sugar: 5.7g | Vitamin A: 1746IU | Vitamin C: 14mg | Calcium: 397mg | Iron: 12mg
Nutrition information is automatically calculated, so should only be used as an approximation.
