Italian Sausage Tortellini Bake — cooking, recipes, bon apetit

Bright, comforting, and happily simple, this one pot Italian Sausage Tortellini Bake makes weeknight cooking a joy. The method keeps things tidy by skipping a separate pasta boil and finishing the whole dish under a blanket of melted cheese. Perfect for busy families, it pairs classic flavors with easy steps so anyone can serve a cozy, restaurant-quality meal at home. cooking, recipes, bon apetit

Why this recipe works

This tortellini bake brings together savory Italian sausage, a homemade-style tomato sauce, and cheesy tortellini in a single oven-safe pot. The result is rich, melty, and deeply satisfying without extra pans or fuss. The recipe is flexible: use mild or spicy sausage depending on taste, and both refrigerated and frozen tortellini have been tested and work well.

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 1 to 1 1/2 pounds ground Italian sausage (mild or hot)
• 1 tablespoon minced garlic
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 2 teaspoons granulated sugar (optional, balances acidity)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (20 ounce) package cheese tortellini (refrigerated or frozen)
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Step-by-step Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat 1 tablespoon olive oil in a large, deep oven-safe skillet or six-quart Dutch oven over medium-high heat.
3. Add the diced onion and 1 to 1 1/2 pounds ground Italian sausage. Break the sausage into crumbles and cook for 6 to 8 minutes, until browned and the onion softens. Drain excess grease.
4. Return the pan to the stove, stir in 1 tablespoon minced garlic, and toast for about 60 seconds.
5. Pour in a 28 ounce can crushed tomatoes and a 15 ounce can tomato sauce. Stir in 2 teaspoons sugar if desired, 1 teaspoon each dried basil and oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer.
6. Stir in 20 ounces cheese tortellini, making sure the pasta is coated and submerged in the sauce. Turn off the heat and gently press the tortellini down with the back of a spoon to fully submerge.
7. Sprinkle 2 cups shredded mozzarella and 1/4 cup grated Parmesan over the top.
8. Bake uncovered at 375°F for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted and golden.

Serving suggestions and storage

Let the bake rest a few minutes before serving. Garnish with freshly chopped parsley if desired. Serve with a simple green salad, crusty bread, or roasted vegetables for a complete meal. Leftovers will keep in an airtight container in the refrigerator for up to 3 days and reheat well in the oven or microwave.

Tips, variations, and quick notes

• Spice level: Choose spicy Italian sausage to bring heat, or mild sausage for a gentler flavor.
• Tortellini options: Both refrigerated and frozen cheese tortellini work, so pick what is most convenient.
• Sugar is optional but recommended if the sauce tastes overly acidic; it balances the tomatoes nicely.
• Make it vegetarian by swapping the sausage for sautéed mushrooms or a plant-based crumble and using vegetable broth if a thinner sauce is needed.
• Use any oven-safe skillet or Dutch oven for seamless stovetop-to-oven cooking.

Final savory thought

This one pot Italian Sausage Tortellini Bake is a happy balance of simplicity and flavor. It invites home cooks to enjoy classic Italian-inspired comfort without extra cleanup. Repeat the easy formula for other stuffed pasta or flavor profiles, and keep the kitchen joyful. cooking, recipes, bon apetit

This article was created from the video Italian Sausage Tortellini Bake with the help of AI.

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