Sausage Tortellini Bake

There’s something magical about a dish that combines comfort and ease, and that’s exactly what you get with Sausage Tortellini Bake. Imagine returning home after a long day, where the aroma of bubbling cheese and savory sausage fills the air, welcoming you back. This dish has become a staple in our household, where it always garners compliments from guests and family alike. It’s an effortless way to bring everyone to the table, turning a simple weeknight into a memorable occasion. With just one skillet, you can create a meal that satisfies both the heart and the palate. Whether it’s a chilly fall evening or a casual gathering, this Sausage Tortellini Bake hits the spot every time.

Ingredients to Make Sausage Tortellini Bake

When it comes to the ingredients for Sausage Tortellini Bake, quality matters. The combination of fresh, flavorful ingredients creates a dish that is not only delicious but also satisfying. Here are the key players that come together to make this comforting meal:

• 3/4 cup sun-dried tomatoes plus 1 tablespoon oil – These add a burst of flavor and richness to the dish.
• 10 ounces Italian sausage – The heart of this meal, bringing savory depth.
• 1 large yellow onion – Provides sweetness and a base flavor.
• 8 ounces mushrooms – Adds earthiness and texture.
• 1 tablespoon minced garlic – Enhances overall flavor.
• 2 tablespoons unsalted butter – For sautéing and richness.
• 1 cup chicken broth – A flavorful base for the sauce.
• 1-1/3 cups heavy cream – Provides creaminess to the bake.
• 1-1/2 teaspoons Italian seasoning – Adds a herby note.
• 1/2 teaspoon Dijon-style mustard – Optional, for a subtle kick.
• 3/4 cup freshly grated Parmesan cheese – Essential for that cheesy goodness!
• 9 to 11 ounces refrigerated Rana’s tortellini – The star of the dish, bringing texture and substance.
• 2 cups baby spinach – For freshness and color.

How to Assemble Sausage Tortellini Bake

Making this Sausage Tortellini Bake is a breeze, and it all comes together in just a few steps. Let’s dive into the process and see how easy it is to whip this up!

1. Start by adjusting your oven rack to middle and preheat to 425°F. This step ensures your dish will bake evenly and thoroughly.
2. In a large, 3.5-quart oven-safe Dutch oven or pot, over medium-high heat, add 1 tablespoon of oil from the sun-dried tomatoes. Allow the oil to heat up before adding the Italian sausage, seasoning it with a pinch of salt and pepper. Brown the sausage and crumble it until it’s fully cooked through. Once done, transfer it to a paper towel-lined plate to drain excess grease.
3. Next, drain off all but 1 tablespoon of grease from the pot. In the same pot, melt 2 tablespoons of unsalted butter over medium heat. Add the onion and sauté for about 3 minutes, until it becomes translucent and fragrant.
4. Add in the mushrooms and allow them to cook for 2 to 3 minutes until they’re tender. Incorporate the sun-dried tomatoes and cook for another minute, followed by the garlic for 30 seconds, until it’s aromatic. Transfer everything to a separate plate.
5. Return the pot to the burner, keeping it at medium-high heat. Pour in 1 cup of chicken broth, 1-1/3 cups of heavy cream, 1-1/2 teaspoons of Italian seasoning, and if you choose, the Dijon mustard. Bring this mixture to a boil, then quickly reduce the heat and let it simmer for about 3 to 5 minutes until it slightly thickens.
6. Once thickened, reduce the heat to low. Gradually add the Parmesan cheese, about 1/4 cup at a time, stirring until it melts into the sauce. Returning the drained sausage and veggies to the pot, along with any accumulated liquid, gives it that hearty flavor.
7. Next, gently stir in the tortellini and baby spinach, making sure to press the tortellini down to submerge it in the sauce as much as possible. Smooth everything into an even layer.
8. Now, place the pot in the oven and bake for 8 minutes. After that time, remove it from the oven, stir everything well, and press the tortellini back into an even layer. If desired, sprinkle additional Parmesan cheese on top and bake for an additional 3 minutes.
9. Finally, take it out of the oven, taste and season with more salt and pepper as needed, and garnish with fresh herbs if you’d like. It’s best enjoyed right out of the oven as the tortellini will continue to absorb the surrounding sauce as it sits.

Ways to Adapt This Recipe

One of the best things about the Sausage Tortellini Bake is its adaptability. Here are some ways to make it your own:

• Vegetarian Option: Replace the Italian sausage with a plant-based alternative or skip it altogether. Load up on more vegetables for extra flavor and nutrition.
• Different Cheeses: Experiment with different cheeses like mozzarella or fontina for a new twist on the flavor profile.
• Spice It Up: If you like heat, add a pinch of red pepper flakes while sautéing the onion for a little kick.
• Make It Lighter: For a lighter version, use half-and-half instead of heavy cream and reduce the quantity of Parmesan cheese.
• Freezing: You can freeze this bake before baking. Just ensure to cover it well. When ready to eat, thaw and bake as directed.
• Serving Suggestions: Pair with a simple side salad or some crusty bread to soak up that delicious sauce.

Serving Suggestions

• Fresh Herbs: Garnish with finely chopped parsley or basil for an aromatic touch.
• Side Salads: Serve with a crisp side salad, like a simple garden salad or a Caesar salad, to balance the richness of the dish.
• Bread Pairing: A slice of crusty bread or garlic bread makes for a perfect companion to soak up the creamy sauce.
• Seasonal Occasions: This dish is perfect for cozy family dinners or fall gatherings, bringing warmth along with it.
• Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of broth for the right consistency.
• Special Occasions: Consider serving as a main dish during festive gatherings, as it impresses and satisfies.

FAQ

Conclusion

The Sausage Tortellini Bake is truly a delightful combination of flavors, textures, and convenience. It’s a comforting dish that brings warmth and satisfaction to any meal. I encourage you to try this recipe; it’s a fantastic way to bring family and friends together around the dinner table. Plus, its ease makes it a staple for both special occasions and everyday dinners. Enjoy every cheesy, creamy bite!

Sausage Tortellini Bake

The ultimate comfort food, Sausage Tortellini Bake is rich, creamy, and bursting with flavor. This easy weeknight dinner will have everyone coming back for seconds. It's the perfect dish to warm up your evenings and satisfy your cravings!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 11 minutes mins

Total Time 36 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 3/4 cup sun-dried tomatoes plus 1 tablespoon oil
• 10 ounces Italian sausage
• 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 cheese
• 9 to 11 ounces refrigerated Rana’s tortellini 3 cups
• 2 cups baby spinach coarsely chopped

Equipment

• Oven-safe pan

Method

 

1. Adjust oven rack to middle and preheat to 425°F.
2. 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 Italian 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.
3. In the same pot, melt 2 tablespoons unsalted butter over medium heat. Add onion; sauté for 3 minutes. Add mushrooms; cook 2 to 3 minutes. Add sun-dried tomatoes; cook 1 minute. Add garlic; cook 30 seconds. Dump everything on a separate plate.
4. Return pot to burner (still medium-high heat). Add chicken broth, heavy cream, Italian seasoning, and Dijon-style mustard (if using). Bring to a boil, then quickly reduce heat and cook until slightly thickened, about 3 to 5 minutes, then reduce heat to low.
5. Gradually (1/4 cup at a time) add Parmesan cheese to sauce, stirring until melted. Return drained sausage and veggies (along with accumulated liquid) to pot. Add tortellini and baby spinach. Gently stir everything and press tortellini to be submerged below liquid (as much as possible). Smooth into an even layer.
6. 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.
7. 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.)

Notes

• Tip 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).
• Tip 2: If using sausage links, ensure the casings are removed prior to cooking. Ten ounces is typically about 2.5 to 3 links.
• Tip 3: Grab a block of Parmesan cheese and grate it using the small holes of a cheese grater.
• Tip 4: The recipe’s timing and liquid quantities are counting on the use of fresh, refrigerated tortellini that cooks in boiling water within 4 to 5 minutes, as indicated on the package.
• Tip 5: For serving: finely chopped Italian parsley or basil, salt and pepper, additional Parmesan cheese, or some hearty bread to sop up extra sauce.
• 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.

Previous PostPaleo Butternut Squash Muffins

Next Post Halloween Snack Mix

Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.