There’s something magical about the combination of pillowy tortellini, savory sausage, and bubbling cheese, and this Tortellini and Sausage Bake truly delivers all the cozy, comforting vibes you could ever want—in just about 30 minutes! Whether you’re looking for an easy weeknight dinner or an irresistible crowd-pleaser, this one-skillet wonder is here to make your table (and your taste buds) extra happy.
Why You’ll Love This Recipe
- One-Skillet Simplicity: Skip the sink full of dishes! Everything in this Tortellini and Sausage Bake happens right in one oven-safe pan.
- Melty, Cheesy Goodness: That creamy ricotta layer, broiled to golden perfection, takes cheesy comfort food to a whole new level.
- Fast & Satisfying: From stove to table in only 30 minutes, it’s the kind of hearty, flavorful meal that saves the day on even the busiest nights.
- Customizable & Crowd-Pleasing: From veggie swaps to sausage choices, you can tweak the bake to suit any preference—kids and grownups alike come back for seconds.
Ingredients You’ll Need
I absolutely love how this recipe brings together a handful of familiar, high-impact ingredients for the very best results! Every component—creamy ricotta, savory sausage, pillowy tortellini—plays an essential role in building the flavors, color, and feel-good texture of your Tortellini and Sausage Bake.
- Full-fat Ricotta Cheese: Adds rich creaminess—you’ll really taste the difference, so spring for the real deal!
- Egg: Binds the ricotta mixture for a luscious, set topping that browns beautifully under the broiler.
- Cooking Oil: A neutral oil helps brown your sausage evenly and keeps everything from sticking.
- Italian Pork Sausage: Pick hot or sweet depending on your mood; be sure to remove casings for crumbling.
- Onion: A chopped onion brings mellow sweetness and heartiness to the sauce base.
- Garlic: Don’t skip this! A few fresh cloves brighten and deepen the flavors in every bite.
- Marinara Sauce: Your favorite jarred marinara keeps things speedy but flavorful; a must-have shortcut.
- Water or Broth: Swirl out every last drop of sauce and add moisture for the pasta to cook perfectly.
- Refrigerated Tortellini: Spinach or cheese tortellini both work wonderfully—choose your favorite!
- Grated Parmesan Cheese: A final flourish of nutty umami for a gorgeously golden top.
- Salt and Pepper: Fine-tuning the seasoning at every step makes the whole bake sing.
Variations
One of my favorite things about this dish is how easy it is to spin with what you have on hand—or what your eaters love! Feel free to riff on these Tortellini and Sausage Bake ideas, whether you’re feeding vegetarians or just looking to use up what’s in your fridge.
- Swap the Sausage: You can swap in ground turkey, chicken, or even crumbled tofu for a lighter or meat-free version—just add extra dried herbs and a splash of olive oil for more flavor.
- Try a Different Tortellini: Cheese, spinach, or even a veggie-filled tortellini (fresh or frozen!) all work—just adjust the cooking time if using frozen.
- Make It Extra Veggie-Packed: Stir in chopped spinach, roasted red peppers, mushrooms, or zucchini for even more color and goodness.
- Change Up the Cheese: Use part-skim ricotta to lighten things up, or toss in mozzarella or provolone on top for a stretchier finish.
How to Make Tortellini and Sausage Bake
Step 1: Whisk Together the Ricotta Topping
In a medium bowl, whisk together the ricotta, egg, a generous pinch of salt, and cracked black pepper until smooth and luxuriously creamy. This topping is what makes the bake so special, acting as a blanket of cheesy richness that browns beautifully under the broiler.
Step 2: Brown the Sausage and Sauté the Aromatics
Heat a large oven-safe skillet (cast iron works perfectly!) with a tablespoon of oil over medium-high heat. Add your crumbled Italian sausage. As it starts to brown, toss in the onions and cook until soft and translucent, then add minced garlic for just 30 seconds—watch how that aroma fills your kitchen!
Step 3: Simmer the Sauce
Pour in the marinara sauce, scraping up all those delicious browned bits from the bottom of your skillet (hello, extra flavor!). Fill the empty jar with a half cup of water or broth, shake it up to catch every last bit of sauce, and pour that into the pan as well. Let the mixture simmer and bubble for 5–10 minutes, seasoning to taste.
Step 4: Add Tortellini and Assemble the Bake
With the heat off, stir the uncooked tortellini directly into the simmering sauce so every pocket is coated. Smooth the ricotta mixture over the top, then scatter a shower of Parmesan so you’re set for that ultra-satisfying cheesy crust.
Step 5: Broil to Golden Perfection
Move the skillet to your oven (set on Broil) and let the cheese and ricotta bubble and brown for 3–5 minutes. Watch closely—just until it’s gloriously golden (and not a second too long!). Allow it to cool for a few minutes, then top with fresh basil if you’d like. Your Tortellini and Sausage Bake is officially ready to steal the show!
Pro Tips for Making Tortellini and Sausage Bake
- Broiler Watch: For the ultimate golden cheesy topping, stay close while broiling—those last 30 seconds make all the difference between bubbling perfection and accidental burning.
- Sauce Consistency: If your sauce seems a bit thick before adding the tortellini, add a splash more water or broth—the pasta will soak up quite a bit of moisture as it finishes in the oven.
- Pan Choice: If you don’t have an oven-safe skillet, simply assemble everything in a greased casserole dish before broiling—the end result will be just as drool-worthy.
- Ingredient Swaps: Feel free to mix up the sausage variety or the flavor of tortellini—spicy, sweet, veggie, or cheese—this casserole is endlessly adaptable.
How to Serve Tortellini and Sausage Bake
Garnishes
Shower your Tortellini and Sausage Bake with a handful of fresh basil ribbons or a sprinkle of extra Parmesan for a pop of color and a burst of flavor. If you like a little heat, a pinch of red pepper flakes is always welcome at the table!
Side Dishes
This dish is truly satisfying on its own, but for a complete meal, I love serving it with a crisp green salad dressed in lemony vinaigrette or a big bowl of garlicky roasted vegetables. Don’t forget some crusty bread—perfect for scooping up extra sauce and cheese.
Creative Ways to Present
Try assembling individual portions in small oven-safe ramekins for a dinner party twist, or finish the whole skillet tableside for a dramatic, family-style moment. Scooping out that bubbly, cheesy top is always a conversation starter!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply let your Tortellini and Sausage Bake cool to room temperature, then cover tightly and refrigerate for up to 3 days. The flavors get even more delicious after a little rest!
Freezing
This bake freezes surprisingly well. I recommend portioning it into airtight containers (or wrapping the whole bake in foil and plastic wrap). When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
To reheat, simply cover with foil and warm in a 350°F oven until hot and bubbly, about 20–25 minutes. For quick lunches, a microwave works too—just use a splash of water to loosen the sauce and preserve that creamy texture.
FAQs
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Can I use frozen tortellini instead of refrigerated?
Absolutely! If using frozen tortellini, it’s best to bake the assembled dish at 350°F for 15–20 minutes (covered), then uncover and broil for a golden finish. No need to thaw the tortellini first; just allow a bit of extra time so the pasta cooks through.
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What if I don’t have an oven-safe skillet?
No problem! Simply make the sauce in a regular skillet, then transfer the mixture to a greased baking dish, add the tortellini, top with ricotta and Parmesan, and finish under the broiler as directed.
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Can I make this dish ahead of time?
Yes, you can assemble the bake (without broiling) up to a day ahead and keep it covered in the fridge. When ready, let it come to room temp, then broil just before serving for that fresh, bubbly texture.
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What’s the best sausage to use in Tortellini and Sausage Bake?
Italian pork sausage—either hot or sweet—works beautifully. Feel free to substitute with ground turkey, chicken, or plant-based options as well. Always remove casings for the best texture, and add extra seasoning if needed.
Final Thoughts
If you’re craving the kind of dinner that brings everyone running to the table, this Tortellini and Sausage Bake is sure to become a fast favorite. It’s warm, cheesy, and completely comforting—so don’t be surprised when it disappears in a flash! I can’t wait for you to give it a try and make it your own.
Print
Tortellini and Sausage Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Baking
- Method: Stovetop
- Cuisine: Italian
Description
This Tortellini and Sausage Bake is a comforting and flavorful dish that combines cheesy tortellini with a savory sausage and marinara sauce, topped with a creamy ricotta mixture and Parmesan cheese.
Ingredients
Ricotta Mixture:
- 16 oz full-fat ricotta cheese
- 1 egg
- 1/2 tsp salt
- 1/4 tsp pepper
Sausage and Sauce:
- 1 tablespoon cooking oil
- 3/4 lb Italian pork sausage, casings removed
- 1/2 onion, chopped
- 3-4 cloves garlic, minced
- 24 oz marinara sauce
- 1/2 cup water or broth
- 16–20 oz refrigerated tortellini
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Ricotta Mixture: In a bowl, whisk together ricotta, egg, salt, and pepper. Set aside.
- Sausage and Sauce: Heat oil in a large oven-safe skillet. Cook sausage, onion, and garlic. Add marinara sauce, water, salt, and pepper. Simmer. Add tortellini, top with ricotta mixture and Parmesan. Broil until golden brown.
Notes
- You can use hot or sweet pork sausage for variation.
- If using a casserole dish instead of a skillet, follow the provided instructions for assembling and baking.
- Various substitutions can be made for sausage and tortellini based on preference and availability.
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 5g
- Sodium: 1093mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 110mg
