Sausage Tortellini Bake combines Italian sausage and cheese tortellini in a creamy sauce for a family-favorite, restaurant-quality meal.
author’s note
Your Dinner Rotation Needs This Sausage Tortellini Bake!
As a busy mom, I’m always looking for more dinners that are straightforward to pull off but still have everyone excited to eat. And if I can make the whole thing in one pot? Even better!
That’s exactly what I wanted with this sausage tortellini bake. I use refrigerated tortellini to cut down on prep, then add Italian sausage, sun-dried tomatoes, and a creamy Parmesan sauce that makes it taste like a whole lot more work than it is.
The best part? You don’t even have to boil the pasta first! It cooks right in the sauce, which means one less pot to wash and even more flavor in every bite. Add some bread for that extra sauce and dinner is handled!
Sausage Tortellini Bake Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Italian sausage | Use mild or hot, depending on your preference. If using links, remove the casings before browning and crumbling. |
| Refrigerated cheese tortellini | I use Rana. Choose a package with a 4–5 minute boiling time. Check the tortellini package size before adding it. This recipe uses 9–11 ounces, so you may only need part of a larger family-size package. |
| Sun-dried tomatoes | Oil-packed, julienne-cut tomatoes save chopping time. Save a tablespoon of the oil for cooking the sausage! |
| Mushrooms | I use baby bella! Slice them thinly so they cook quickly. |
| Heavy cream | Gives the sauce its rich, creamy texture. Stick with heavy cream for the consistency this recipe is designed to have. |
| Parmesan | Grate a block using the small holes of a grater so it melts easily into the sauce. |
| Baby spinach | Coarsely chop before adding so it mixes evenly throughout the pasta. |
How To Make Sausage Tortellini Bake
- Heat: Oven to 425°F.
- Brown sausage: In a skillet with oil, brown sausage, and keep nearby.
- Sauté veggies: In the same skillet, sauté onion, add mushrooms, sun-dried tomatoes, and garlic.
- Make sauce: Add broth, cream, seasoning, and mustard; simmer until thick.
- Combine: mix in Parmesan, sausage, veggies, tortellini, and spinach.
- Bake: Eight minutes in the oven, stir, add Parmesan, and bake three more minutes.
- finish and serve: Top with herbs and extra Parmesan.
chelsea’s recipe tips
Sausage Tortellini Bake Tips
- Sauté thoroughly: Ensure onions are tender to avoid crunchy bites in the final dish.
- Season lightly: Due to the saltiness of broth, Parmesan, and sausage, only add salt if needed.
- Oven-safe skillet: So we can directly move from stovetop to oven, and minimize cleanup. Alternatively, use a 9×13-inch baking pan.
- Fresh Parmesan: Grate from a block using small holes on a cheese grater; avoid jarred or canned Parmesan (which isn’t even real cheese!)
What To Serve With Sausage Tortellini Bake
- Crusty bread, dinner rolls, or Focaccia (to sop up any leftover cream sauce!)
- A quick garden salad like this Italian salad, Caesar Salad, or Olive Garden salad.
- Roasted veggies — this Roasted Broccoli cooks up very quickly and at the same oven temperature.
- Bruschetta: Fresh tomato bruschetta is a great appetizer or side.
- Tropical Fruit Salad: Light, sweet, and vibrant side dish.
Storage
Leftovers?
Enjoy Baked Tortellini fresh from the oven for the best flavor. (Over time, the tortellini absorbs the sauce, resulting in a less saucy dish.)
Store leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of broth to restore the sauce’s consistency.
More Tortellini Recipes:
Soups And Stews
Italian Sausage Tortellini Soup
Dinner
Pesto Chicken Tortellini
Salads
Greek Tortellini Salad
Soups And Stews
Creamy Chicken Tortellini Soup
