Creamy Tomato Italian Sausage Tortellini Bake

• 12 oz Italian sausage, casing removed
• 16 oz cheese-filled tortellini
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 2 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt to taste
• Fresh basil for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, cook the Italian sausage until browned, then drain excess fat.
3. 3 Add garlic to the skillet and cook for another minute.
4. 4 Stir in crushed tomatoes, heavy cream, basil, oregano, and red pepper flakes. Simmer for 10 minutes.
5. 5 Meanwhile, cook tortellini according to package instructions until al dente; drain.
6. 6 Combine tortellini and sausage mixture in a greased 9x13 inch baking dish.
7. 7 Top with mozzarella and Parmesan cheese.
8. 8 Bake for 25-30 minutes or until bubbly and cheese is melted.
9. 9 Garnish with fresh basil before serving.

Equipment

• Large skillet
• 9x13 inch baking dish

Variations

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

Substitutions

• If fresh basil isn't available, use an additional teaspoon of dried basil.

Pairings

• Garlic bread
• Steamed broccoli

Nutrition

Tips

• For extra flavor, sauté the garlic with the sausage.
• This dish can be assembled ahead of time and refrigerated until ready to bake.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake until heated through.

Serving Suggestions

• Serve with a simple green salad.
• Pair with garlic bread for a hearty meal.

FAQ