Tortellini and Sausage Bake

This cheesy Tortellini and Sausage Bake is comfort food at its best! Delicious tortellini pasta, crumbled Italian sausage, and marinara sauce is topped with a layer of creamy ricotta. It's a 30-minute crowd pleaser that's also perfect for a busy weeknight!

Jump to:

• 🍝 One Pan Pasta Goodness
• 🧂 Ingredients
• 🔪 How To Make Baked Tortellini
• 💭 Top Tips
• 🥡 Storing & Freezing
• 📖 Recipe FAQs
• 🍽 Looking For More Pasta?
• 📋 Recipe
• 👩🏻‍🍳 Products I Used
• 💬 Reviews

🍝 One Pan Pasta Goodness

This delicious baked tortellini has everything we love about a cheesy pasta casserole. It's extra saucy with 3 different cheeses and all made in one pan. If you can't tell how much I love my saucy pastas, you haven't seen my French Onion Chicken Pasta Bake, Creamy Chicken Gnocchi, or Fusilli alla Vodka!

Whether you have unexpected guests coming over, need a quick family meal, or want to meal prep a cozy dish for the week, this Tortellini Bake is for you! It elevates store-bought tortellini and marinara sauce but is still easy to whip up in just 30 minutes.

Why You'll Love It

• Quick and easy: This simple recipe has minimal prep and only takes 30 minutes to whip up!
• Supermarket shortcuts: Take advantage of the delicious, high-quality ingredients that the grocery store has to offer. Use any variation of tortellini and marinara sauce that you like.
• Large serving size: This pasta casserole feeds a crowd! It's great for a party, a big family, or meal prepping.

🧂 Ingredients

• Ricotta cheese: I recommend using full-fat for a richer and creamier spread.
• Egg: Holds the ricotta so it doesn't crumble or separate.
• Cooking oil: Avocado oil is my favorite oil to cook, fry, and sauté with because of its high smoke point (500°F) and neutral flavor.
• Italian pork sausage: You can use either hot or sweet Italian sausage. If you have leftover sausage, use them in Sausage and Couscous or Sausage Stuffing.
• Marinara sauce: I recommend using a 20-28 oz jar of your favorite red sauce. You can also use canned San Marzano tomatoes instead.
• Refrigerated tortellini: The refrigerated version works best because it cooks so quickly and there are several flavor variations. My favorite is the Spinach and Cheese Tortellini.

Substitutions & Variations

• Substitute the Italian sausage with ground pork, beef, turkey, chicken, or crumbled tofu. You can even use shredded rotisserie chicken. Make sure to add some dried herbs and spices for more flavor.
• Use any type of sauce you'd like! A jar of spicy arrabbiata, vodka sauce, or white Alfredo sauce would work in this recipe.
• Instead of refrigerated tortellini, you can use frozen tortellini. Increase the baking time by 5-10 minutes and use only half of the water or broth.
• If you want to make this with shelf-stable tortellini or ravioli, par-cook it in boiling water first. It should be very al dente, about 3 minutes less than written.

🔪 How To Make Baked Tortellini

First, whisk ricotta with egg, salt, and pepper in a large bowl. Set aside.

Then heat oil in an oven-safe large skillet or Dutch oven. Once hot, add the Italian sausage and use your wooden spoon to crumble it.

When the sausage is halfway cooked, add the onion. Let cook for 3-4 minutes or until the edges of the onion starts to get translucent. Then add minced garlic, stirring it around for 30 seconds.

Next, pour the marinara sauce into the pan. Add water directly into the empty sauce jar, tighten the lid, and shake vigorously. Pour the contents into the skillet, along with salt and pepper, and stir well. Let simmer for for 5-10 minutes until lightly reduced. Meanwhile, turn on the Broil function on your oven.

Once the sauce has thickened to desired consistency, season to taste. You want it to be on the verge of too salty since this will be the seasoning for the pasta too. Then add the tortellini and stir well.

Give the ricotta mixture a stir, then spread on top of the tortellini. Sprinkle Parmesan cheese all over the top. Place in the oven to broil for 3-5 minutes or until top is golden.

💭 Top Tips

• Use a large oven-safe skillet to keep it a one pan recipe. My favorite is an enameled cast iron braiser that's wide enough for the sauce to reduce quickly. It also comes with a lid!
• If you don't have an oven-safe pan, grease a 9x13 baking dish and add the tortellini and sausage mixture in. Top with the cheeses and broil as directed.
• You don't have to use a 24 oz jar of red sauce, but take into the account the amount of liquid you're adding. You want a total of 28 oz (3½ cups) liquid. So use a 28 oz jar of marinara or a smaller jar plus water.
• Pour the water or broth into the empty sauce jar. Tighten the lid, shake well, and pour into the pan. This will make sure you use every drop of that delicious marinara!
• Don't walk away from the oven! Broiling is very quick and each oven is different. You want to keep an eye on the casserole so it doesn't burn.

🥡 Storing & Freezing

Storing: Let the Tortellini and Sausage Bake cool completely on the countertop. If your skillet doesn't come with a tight-fitting lid, transfer the pasta to air-tight containers. Store in the fridge for 3 days.

Freezing: Transfer smaller portions of the pasta bake to freezer-safe air-tight containers or zip-top bags. Remove as much air as possible. Store in the freezer for up to 4 months.

Reheating: Reheat in the microwave or in a skillet over medium heat until warm, stirring occasionally. Add a splash of broth or water if it looks dry. You could also place the casserole in the oven at 300°F for 15-20 minutes until heated through.

📖 Recipe FAQs

🍽 Looking For More Pasta?

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📋 Recipe

👩🏻‍🍳 Products I Used

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