Baked Tortellini

Baked Tortellini features seasoned Italian sausage, tender tortellini, and a rich creamy tomato sauce, all in an easy, one-skillet dinner.

Baked Tortellini Is…

• One-skillet meal: Everything cooks in one pot for easy cleanup.
• Quick to prepare: Ready in just 15-20 minutes, ideal for busy evenings.
• Loved by all: Family-friendly — kids and adults love this dish!
• Flavorful: Combines tortellini, cheese, and Italian sausage for a powerhouse of flavor!
• Hearty: Creamy, filling, and totally satisfying.

Baked Tortellini Ingredients

• Onion, celery, carrots, and garlic: Finely chop for even cooking and to avoid crunchy bits in the final dish.
• Seasonings: Italian seasoning and fennel, plus red pepper flakes if you’d like some heat.
• Italian sausage: Mild or spicy — whatever you prefer.
• Tomato paste: Cook thoroughly to bring out more flavor.
• Chicken broth: If worried about saltiness, use low sodium.

Ingredients, Continued

• Crushed tomatoes: Choose high-quality for best flavor.
• Refrigerated tortellini: We love Rana® best here. 
• Baby spinach: Coarsely chopped for best integration.
• Heavy cream: For creaminess and richness.
• Mozzarella and Parmesan cheese: Freshly grated for better melt and flavor.

How To Make Baked Tortellini

1. Heat oil in a large skillet; add veggies, garlic, seasonings, and cook until soft.
2. Brown sausage on high heat, breaking it apart as it cooks.
3. Deglaze the pan with chicken broth after adding tomato paste and stirring.
4. Simmer crushed tomatoes and tortellini covered in the sauce.
5. Stir in spinach, then cream.
6. Top with mozzarella and Parmesan, then bake until cheese is golden and bubbly.
7. Serve hot, garnished with parsley. Enjoy!

What To Serve With Baked Tortellini

• Bruschetta: The perfect starter/appetizer.
• Italian Salad: A crisp, light side.
• Garlic Bread: Perfect for sauce dipping. Or try our no-knead Focaccia.
• Roasted Vegetables: Add your favorite veggies!
• Caprese Salad: A delicious mix of mozzarella, tomatoes, and basil.

More One Skillet Dishes:

• Baked Ravioli Lasagna
• One-Pot Burrito Bowls
• Penne Pasta with Sausage
• Skillet Lasagna
• One Pot Spaghetti

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5 from 1 vote

Baked Tortellini

By Chelsea Lords

Baked Tortellini combines seasoned Italian sausage, tender tortellini, and a rich creamy tomato sauce, into the perfect one-pan dinner.

Prep Time: 15 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 37 minutes minutes

Servings: 4 servings

Equipment

• Oven-safe pan 3.5-quart, with fitted lid

Ingredients 

USMetric

 

1x2x3x

• ▢ 2 tablespoons olive oil
• ▢ 1 cup finely diced onion
• ▢ 1/2 cup finely diced celery
• ▢ 1/2 cup finely diced carrots
• ▢ 1 tablespoon minced garlic
• ▢ 1/4 teaspoon salt
• ▢ 1/2 teaspoon pepper
• ▢ 1 teaspoon crushed fennel seed
• ▢ 1 teaspoon Italian seasoning
• ▢ 1/4 teaspoon red pepper flakes optional
• ▢ 1 pound Italian sausage see note 1
• ▢ 2 tablespoons tomato paste
• ▢ 1/2 cup chicken broth
• ▢ 1 (28-ounce) can crushed tomatoes
• ▢ 18 ounce refrigerated Rana's tortellini see note 2
• ▢ 2 cups coarsely chopped baby spinach
• ▢ 1 cup heavy cream
• ▢ 1 cup shredded mozzarella cheese
• ▢ 1/3 cup grated Parmesan
• ▢ Finely chopped parsley optional
• ▢ Hearty buttered bread optional

Instructions 

• Preheat oven to 375°F (190°C).
• In a large oven-safe pan with a lid, heat oil over medium heat. Add onion, carrot, celery, garlic, Italian seasoning, fennel seeds, red pepper flakes, salt, and pepper. Cook for 8 minutes, stirring occasionally, until the veggies soften; then push to the edge of the pan.
• Increase heat to high. Place sausage in the center of the pan in a single layer. Let it sear briefly, then use a wooden spoon to break it up and stir until browned. Drain off excess grease if needed.
• Add tomato paste, stirring constantly for 1 minute. Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Continue cooking until the broth has mostly evaporated.
• Stir in crushed tomatoes. Add tortellini, pressing them below the surface as much as possible. Reduce heat to low, cover, and simmer for 5 minutes. If you don't have a fitted lid, just cover the pan with a sheet pan.
• Stir in spinach and heavy cream. Adjust seasoning as needed. Smooth the top to create an even surface, ensuring the tortellini are well submerged. Top evenly with mozzarella and Parmesan cheese. Place pan in the oven and bake for 10 minutes, until the cheese is bubbly and golden.
• Optionally, garnish with parsley. Serve hot with hearty buttered bread for dunking. Best enjoyed right out of the oven.

Recipe Notes

Note 1: Choose between sweet or spicy Italian sausage based on your personal preference. If using sausage links, remove the casings before cooking.

Note 2: 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.

Storage: Baked Tortellini is best enjoyed hot right out of the oven, as it will absorb the sauce and change texture if left to sit. Store leftovers in an airtight container in the fridge for up to three days and, when reheating, add a splash of broth to restore the sauce’s consistency.

Nutrition

Serving: 1serving | Calories: 743kcal | Carbohydrates: 70.6g | Protein: 34.7g | Fat: 37.2g | Cholesterol: 113.5mg | Sodium: 1836.4mg | Fiber: 6.1g | Sugar: 9.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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