Alfredo Italian Sausage Tortellini Bake

• 12 oz Italian sausage, casing removed
• 1 package (9 oz) refrigerated cheese-filled tortellini
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese, divided
• 2 cups heavy cream
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 cup grated Parmesan cheese for topping
• 2 tablespoons fresh parsley, chopped (for garnish)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook Italian sausage in a large skillet over medium heat until browned; drain excess fat.
3. 3 Meanwhile, cook tortellini according to package instructions; drain.
4. 4 In a large bowl, mix cooked tortellini, sausage, mozzarella, 1 cup Parmesan, heavy cream, garlic, basil, black pepper, and salt.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Top with remaining 1/2 cup Parmesan cheese.
7. 7 Bake for 30 minutes or until bubbly and lightly browned.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Large skillet
• 9x13 inch baking dish
• Baking sheet (optional, for easier handling)

Variations

• Add sautéed spinach or mushrooms for extra veggies.
• Substitute chicken sausage for a leaner option.

Substitutions

• Use frozen cheese-filled tortellini, just add a minute or two to the cooking time.
• Replace heavy cream with a mix of half-and-half and milk.

Pairings

• Red wine such as Chianti or Sangiovese
• Sparkling water with lemon for a non-alcoholic option

Nutrition

Tips

• Use whole milk if you don't have heavy cream for a lighter version.
• Let the bake rest for 5 minutes before serving for easier serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30-40 minutes.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with garlic bread for a complete meal.

FAQ