Easy Baked Tortellini with Italian Sausage
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
1368 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Easy Baked Tortellini with Italian Sausage
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This easy-baked tortellini is made with spicy Italian sausage, and spinach and is topped with mozzarella and Parmesan cheese and baked to perfection in 30 minutes. It’s a family favorite comfort meal that’s perfect for busy weeknights.
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Ingredients
- 20- ounce tortellini pasta fresh, frozen, or dried
- 1 tablespoon olive oil
- 1- pound Italian sausage I used spicy Italian sausage, remove meat from the casing before cooking
- 1 yellow onion diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- ⅛ teaspoon salt adjust to taste
- ¼ teaspoon pepper adjust to taste
- ¼ teaspoon red chili flakes
- 3 cups spinach tightly packed
- 1 cup heavy cream
- 1 cup mozzarella cheese fresh grated
- ½ cup Parmesan Cheese fresh grated
- parsley for garnish
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Instructions
- Bring a large pot of water to boil. Generously season with salt. Cook tortellini as per package instructions, cook it al-dente. Drain and set aside.
- Remove the meat from the casing and pan-fry them in hot olive oil in a skillet. Cook for 3-5 minutes. Break the sausage with the back of a spatula as you stir and cook.
- Add diced onion and sauté until tender. Add minced garlic and cook for a minute.
- Add in tomato paste and crushed canned tomatoes. Stir well, simmer, and cook until tomatoes are cooked.
- Season with salt and pepper as needed, pour heavy cream and chopped spinach.
- Stir and cook for a minute on low heat.
- If the sauce is too thick, add a little pasta water to adjust the consistency.
- Remove from heat.
- Add cooked pasta to the sauce along with ½ the amount of mozzarella cheese.
- Note: I added pasta to the casserole dish, topped with sauce and cheese, and tried to stir to combine, thought it was hard to mix. Recommend you combine sauce and pasta in the skillet and then transfer to the casserole.
- Transfer to a 9x13 casserole dish.
- I reduced recipe to half and used smaller casserole dish (as seen in video).
- Top the casserole with the remaining mozzarella cheese and Parmesan cheese.
- Cover with aluminum foil and bake in a preheated oven at 350F for 30-35 minutes. Remove the foil, and broil for a few minutes to lightly brown the cheese.
- Garnish with parsley and red chili flakes. Serve immediately.
Notes
- Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
- You can use fresh, frozen, or dried tortellini to make the soup.
- Dried tortellini must be cooked before baking. Skip this step if using fresh or frozen tortellini.
- Do not overcook tortellini pasta.
- Brown Italian sausage well before adding in aromats and tomatoes.
Nutrition Information
Show Details
Calories
1368kcal
(68%)
Carbohydrates
90g
(30%)
Protein
50g
(100%)
Fat
90g
(138%)
Saturated Fat
39g
(195%)
Polyunsaturated Fat
6g
Monounsaturated Fat
27g
Cholesterol
273mg
(91%)
Sodium
2644mg
(110%)
Potassium
637mg
(18%)
Fiber
9g
(36%)
Sugar
10g
(20%)
Vitamin A
3685IU
(74%)
Vitamin C
13mg
(14%)
Calcium
588mg
(59%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1368 kcal
% Daily Value*
| Calories | 1368kcal | 68% |
| Carbohydrates | 90g | 30% |
| Protein | 50g | 100% |
| Fat | 90g | 138% |
| Saturated Fat | 39g | 195% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 27g | 135% |
| Cholesterol | 273mg | 91% |
| Sodium | 2644mg | 110% |
| Potassium | 637mg | 14% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 3685IU | 74% |
| Vitamin C | 13mg | 14% |
| Calcium | 588mg | 59% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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