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Baked Tortellini with Sausage
Baked Tortellini with Sausage is a rich, flavorful dinner packed with tender pasta, savory sauce, and gooey cheese. Easy to make and ready in under an hour—perfect for busy weeknights or family dinners.
Prep Time
20 mins
Cook Time
20 mins
Resting Time
5 mins
Total Time
55 mins
Servings: 6 servings
Calories: 826 kcal
Course:
Main Course
Cuisine:
Italian-American Fussion
Ingredients
- 1 pound sweet Italian sausage , casings removed
- 1 tablespoon regular olive oil
- 24 ounces prepared marinara sauce (such as Carbone or Rao's)
- 1/2 cup mascarpone cheese
- 5 to 6 large fresh basil leaves , torn (plus additional for garnish)
- 1-1/2 pounds refrigerated cheese tortellini or tortelloni , 24 ounces (we love the Kirkland 5 Cheese Tortelloni from Costco)
- 1-1/2 to 2 cups shredded whole milk mozzarella (or a blend of mozzarella and smoked provolone)
- 1/4 cup finely grated Parmigiano Reggiano
Instructions
- Preheat your oven to 350°F with the rack in the middle position. Lightly oil a 3- to 3.5-quart baking dish, such as a 13x9 pan. (See note below.)
- Cook the Sausage: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage meat and cook, breaking it into crumbles with a wooden spoon or meat masher, until fully cooked and browned, about 8–10 minutes. Drain any excess fat from the pan.
- Prepare the Sauce: Over low heat, stir in the marinara sauce, mascarpone cheese, and basil. Cook, stirring, for just a couple of minutes, until the mascarpone is fully melted. (See note below for seasoning tips.) Remove from heat.
- Cook the Tortellini: Bring a large pot of salted water to a gentle boil. Cook the tortellini just until al dente (firm but tender), typically 2–3 minutes for refrigerated tortellini. Drain well, reserving 1/4 cup of pasta water.
- Combine Pasta and Sauce: Gently toss the drained tortellini in the prepared sauce, adding 2–4 tablespoons of the reserved pasta water to help the sauce cling to the pasta.
- Assemble the Dish: Transfer the coated tortellini to the prepared baking dish. Evenly sprinkle with shredded mozzarella and grated Parmesan. (The amount of mozzarella will depend on the shape of your dish and your personal cheesiness preferences.)
- Bake: Cover the dish with foil and bake for 20–25 minutes, until hot and bubbly. Uncover and bake for an additional 5 minutes. Optional - for a golden top, broil for 1–2 minutes (watch closely to avoid burning).
- Serve: Let the dish rest for a few minutes before serving. Garnish with extra fresh basil if desired, and serve with red pepper flakes on the side for those who enjoy a little heat.
Cup of Yum
Notes
- Baking Dish: If the skillet or pan you use to brown the sausage is oven-safe and has enough capacity, you can assemble and bake the tortellini directly in that pan, without oiling it. (I use a 3.5-quart Sauteuse for this.) Otherwise, simply transfer the tortellini mixture to a baking dish, as directed above.
- Seasoning the Sauce: The flavor of your sauce will depend on the brands of marinara and sausage you’ve used, so be sure to taste it before adding the tortellini. If it needs a boost, try enhancing it with a pinch of Italian seasoning, garlic powder, salt, and/or black pepper. For a touch of heat, sprinkle in some red pepper flakes.
- This recipe was inspired by Giada DeLaurentiis' Cheesy Baked Tortellini.
Nutrition Information
Serving
0.16recipe
Calories
826kcal
(41%)
Carbohydrates
57g
(19%)
Protein
38g
(76%)
Fat
49g
(75%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Cholesterol
144mg
(48%)
Sodium
1835mg
(76%)
Potassium
554mg
(16%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
993IU
(20%)
Vitamin C
10mg
(11%)
Calcium
408mg
(41%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 826
% Daily Value*
| Serving | 0.16recipe | |
| Calories | 826kcal | 41% |
| Carbohydrates | 57g | 19% |
| Protein | 38g | 76% |
| Fat | 49g | 75% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 144mg | 48% |
| Sodium | 1835mg | 76% |
| Potassium | 554mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 993IU | 20% |
| Vitamin C | 10mg | 11% |
| Calcium | 408mg | 41% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.