Pesto Italian Sausage Tortellini Bake

• 12 oz Italian sausage, casing removed
• 16 oz frozen cheese tortellini
• 1 cup marinara sauce
• 1/2 cup pesto sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup grated Parmesan for topping

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook sausage in a large skillet over medium heat until browned; drain if necessary.
3. 3 Meanwhile, cook tortellini according to package instructions until al dente; drain.
4. 4 In a large bowl, combine cooked tortellini, sausage, marinara sauce, pesto sauce, mozzarella, 1/2 cup Parmesan, basil, garlic powder, salt, and pepper.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Top with remaining Parmesan.
7. 7 Bake for 25-30 minutes until bubbly and golden.
8. 8 Let stand 5 minutes before serving.

Equipment

• Large skillet
• 9x13 inch baking dish

Variations

• Add roasted cherry tomatoes or artichoke hearts for a twist.
• Use whole wheat tortellini for a healthier option.

Substitutions

• Substitute ricotta for mozzarella if desired.
• If pesto is unavailable, use a mix of olive oil, garlic, and fresh basil.

Pairings

• Steamed broccoli
• Caesar salad

Nutrition

Tips

• Use turkey sausage for a lighter option.
• Add spinach or sun-dried tomatoes for extra flavor.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake an additional 15 minutes.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pair with a crisp white wine like Pinot Grigio.

FAQ