Cheesy Sausage Tortellini Bake

Cheesy Sausage Tortellini is my go to dinner when I need something comforting and impressive with minimal effort. This is just the kind of dish to make when you crave cheesy pasta but also want the depth of Italian sausage and the ease of tossing it all in one skillet. It is perfect for busy nights or when you want a simple meal everyone will love.

From the first time I threw this together with leftovers and pantry staples my family instantly requested it be on repeat especially after late soccer practices when everyone was famished

Ingredients

• Cheese tortellini: the fresh refrigerated kind cooks fast and offers a rich cheesy bite look for brands with smooth filling and no artificial coloring
• Italian sausage: choose either spicy or sweet depending on your preference high meat content makes a difference
• Yellow onion: for softer flavor and a nice aromatic base avoid onions with soft spots or sprouting
• Minced garlic: fresh ensures the best punch of flavor use pre minced if short on time
• Italian seasoning: an easy staple that brings a balanced herby note go for blends with oregano as the main herb
• Salt and black pepper: to pull out all the layers and balance the dish
• Marinara sauce: smooth jarred or homemade works thicker sauces give the best texture pick one with little added sugar
• Shredded mozzarella cheese: melts into gooey goodness always grate your own for top melt quality and fresher flavor

Step-by-Step Instructions

Boil the Tortellini:

Fill a large pot with water and a generous pinch of salt bring it to a rolling boil add the cheese tortellini stir and gently cook according to the package directions taste for doneness shoot for tender but still holding together drain thoroughly then set aside so they do not overcook

Brown the Sausage and Onion:

Place your largest skillet over medium high heat break apart Italian sausage and toss in diced onion cook for eight to ten minutes stirring occasionally let the sausage get fully browned and onions turn soft and translucent make sure no pink remains

Sauté the Garlic:

Sprinkle in the minced garlic and move everything around quickly letting the garlic sizzle for up to forty five seconds do not let it brown too much or it will go bitter

Season and Drain:

Sprinkle on the Italian seasoning a healthy pinch of salt and some black pepper tip the pan to drain away any extra grease using a spoon or folded paper towels so your sauce stays silky not oily

Add Sauce and Tortellini:

Pour in the marinara sauce and follow with the drained tortellini fold everything to coat the pasta and sausage thoroughly making sure the tortellini are bathed in sauce not breaking or smashed

Top with Cheese and Bake:

Sprinkle a full layer of mozzarella cheese evenly over the skillet slide the pan into a preheated oven at three hundred fifty degrees bake for ten minutes or until the cheese is bubbly and lightly golden let it stand for a minute before scooping and serving

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What I love most about this recipe is how the mozzarella creates those magical cheese pulls with every scoop it always reminds me of big family dinners when we could not wait to dig in and would barter for the crispiest cheese corner

Storage Tips

Let leftovers cool completely before transferring to an airtight container Refrigerate for up to four days This dish also freezes well just portion it out so you can reheat exactly what you need For best results reheat gently in the oven or on the stovetop with a splash of extra sauce

Ingredient Substitutions

Try turkey or chicken sausage for a lighter twist Spinach or kale can be added during the final stir for extra greens If you have different pasta shapes like ravioli those work in a pinch Fontina or provolone can be subbed for mozzarella to change up the cheese pull

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Serving Suggestions

Pair this tortellini skillet with a simple green salad or roasted broccoli for balance A garlic bread on the side is great for mopping up extra sauce For an elegant touch garnish with fresh basil or finely grated parmesan

Cultural Context

Sausage tortellini bakes like this one blend Italian American comfort food with the appeal of American casseroles While the origins of tortellini are classically rooted in Northern Italy this dish is a love letter to easy weeknight pasta that still feels celebratory

Recipe FAQs

→ Can I use a different type of sausage?

Yes, you can substitute Italian sausage with chicken, turkey, or even plant-based sausage for a lighter or vegetarian option.

→ Is store-bought tortellini suitable?

Absolutely. Pre-packaged cheese tortellini works well and saves time. Fresh or frozen varieties are both suitable.

→ What vegetables can I add?

Spinach and mushrooms are great additions, but bell peppers, zucchini, or kale also add flavor and nutrition.

→ How do I prevent soggy tortellini?

Drain the cooked tortellini thoroughly before adding to the skillet, and avoid overcooking during the initial boil.

→ Can this dish be made ahead?

Yes. Assemble everything except the cheese, refrigerate, then add cheese and bake when ready to serve for best results.

→ What is the best way to reheat leftovers?

Reheat individual portions in the microwave or warm the whole dish in a 350°F oven until heated through.