Tortellini and Sausage Bake Recipe

Looking for the ultimate cozy weeknight dinner? This Tortellini and Sausage Bake is everything comfort food should be—hearty, cheesy, packed with savory Italian sausage, and bubbling with saucy goodness. It comes together surprisingly fast and is guaranteed to wow everyone at your table!

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Ingredients You’ll Need

This Tortellini and Sausage Bake calls for simple fridge and pantry staples that truly shine when combined. Each ingredient brings its own magic, adding flavor, texture, and color to this bubbling, crave-worthy meal.

• Full-fat ricotta cheese: The key to a dreamy, creamy topping that melts into the sauce and tortellini.
• Egg: Helps bind the ricotta, giving it that luscious, slightly soufflé-like top.
• Cooking oil: Just enough to sauté your sausage and aromatics — olive oil or any neutral oil both work well.
• Italian pork sausage (about 3-4 links): Brings major flavor! Go spicy or sweet, and don’t forget to remove the casings if using links.
• Onion (about 1 cup, chopped): A gentle aromatic base that adds depth and a hint of sweetness.
• Garlic (3-4 cloves, minced): The heart and soul of any Italian bake; don’t skimp on the freshness here.
• Marinara sauce (24 oz): Use your favorite jarred sauce for ease or homemade if you want total control over flavor.
• Water or broth: Swirl in the empty sauce jar to grab every last drop, then pour it into the skillet for extra sauciness.
• Refrigerated tortellini (16–20 oz): Cheese- or spinach-filled tortellini both work — it cooks right in the sauce, so no boiling required!
• Grated Parmesan cheese (¼ cup): Adds the classic golden finish plus nutty, salty flavor up top.
• Salt and pepper: For seasoning the ricotta, sauce, and sausage—don’t be shy, season to taste!

Variations

One of my favorite things about Tortellini and Sausage Bake is how endlessly customizable it is! Don’t be afraid to make it your own by swapping out meats, cheeses, or even the type of pasta—whatever suits your table or your cravings.

• Make it Vegetarian: Skip the sausage and sauté mushrooms, spinach, or zucchini for a super flavorful meatless version.
• Switch Up the Protein: Try turkey, chicken sausage, or even crumbled tofu for a lighter spin without sacrificing heartiness.
• Change the Cheese: Add a layer of shredded mozzarella under the ricotta for extra gooeyness or sprinkle in crumbled goat cheese for a tangy twist.
• Go Spicy: Use hot Italian sausage or sprinkle in some chili flakes for a fiery kick.
• Different Pasta: Ravioli, frozen tortellini, or even shelf-stable pasta can step in—just adjust the cooking time as needed.

How to Make Tortellini and Sausage Bake

Step 1: Whip Up the Ricotta Mixture

Start by whisking together the ricotta, egg, a generous pinch of salt, and a little black pepper until light and creamy. This luxurious mixture will become the crowning glory as it bakes, turning golden and irresistible on top.

Step 2: Sizzle the Sausage and Sauté the Vegetables

In a large, oven-safe skillet, heat your oil over medium-high heat. Toss in the sausage (breaking up any large pieces as you go), and let it brown until about halfway cooked. Now toss in your chopped onion to soften it up, and shower in the garlic for an aromatic boost—just 30 seconds is all it takes.

Step 3: Build the Sauce

Pour over the marinara sauce, scraping up any caramelized yumminess from the bottom of the pan. Add your water or broth by swishing it in the empty marinara jar to get every last drop, then stir it in. Let the sauce bubble away gently for 5–10 minutes so all those flavors meld beautifully together. Preheat your oven’s broil function during this step!

Step 4: Stir In the Tortellini

After you’ve seasoned your sauce to perfection, fold in the refrigerated tortellini straight from the package. Stir so every piece is coated in the sausagey, tomatoey goodness.

Step 5: Add the Creamy Ricotta & Parmesan Topping

Smooth the ricotta mixture evenly over the top of the skillet—don’t worry if it’s not perfect. Sprinkle generously with grated Parmesan cheese so that when it broils, you get those gorgeous golden bits.

Step 6: Broil to Golden Perfection

Pop the whole thing under the broiler for 3–5 minutes, keeping a close eye so it doesn’t go from golden to too toasted. Let it rest for a few minutes before scooping out hearty, cheese-blanketed spoonfuls of Tortellini and Sausage Bake.

How to Serve Tortellini and Sausage Bake

Garnishes

Once it’s hot and bubbling, sprinkle fresh basil or chopped parsley over your Tortellini and Sausage Bake for a pop of color and brightness. A dusting of extra parmesan or a tiny drizzle of good olive oil takes the presentation (and flavor) up a notch!

Side Dishes

Serve generous scoops with crisp, garlicky bread to mop up every last bit of sauce. A zippy green salad with vinaigrette or simply dressed roasted vegetables make refreshing sides alongside the rich, cheesy bake.

Creative Ways to Present

For a fun twist, serve portions in individual ramekins or mini casserole dishes—perfect for dinner parties! Or try scooping it into shallow bowls and topping each with a buttery garlic crostini. You can even pack leftovers into lunch containers for the most envied midday meal.

Make Ahead and Storage

Storing Leftovers

Let your Tortellini and Sausage Bake cool completely, then transfer leftovers to an airtight container. Stored in the fridge, it keeps well for up to 3 days—the flavors just keep mingling and getting better!

Freezing

For longer storage, freeze fully cooled portions in tightly sealed containers for up to 2 months. Thaw in the fridge overnight and bake until piping hot (you may want a sprinkle of fresh cheese before reheating).

Reheating

Reheat in a 350°F oven, covered with foil, until hot all the way through. For that just-broiled finish, uncover for the last few minutes to revive the cheesy golden top!

FAQs

Final Thoughts

Trust me, your first bite of homemade Tortellini and Sausage Bake will win you over for good! It’s cozy, crowd-pleasing, and fits any comfort-food craving. I hope you’ll give it a try and make it a beloved staple in your own kitchen, too!

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