I love making recipes that I know my family is going to devour. In this house, that usually means some kind of pasta. This recipe for Creamy Sundried Tomato and Sausage Tortellini Bake was a total knockout. The best part? It was super easy to throw together and it was done in under an hour. For this recipe, it’s No Brown, No Boil! This means you won’t have to brown your sausage or boil the pasta before throwing this dish together. How easy is that?
How Do You Make Sausage Tortellini Bake with a Sundried Tomato Cream Sauce?
I searched for recipes like the one I had floating around in my head, but only bits and pieces matched what I was looking for. So I went with my instincts and this is what came out. Let’s explore the ingredients I used and you can decide for yourself!
Ingredients in this Easy Tortellini Bake:
- Tortellini: This is the most obvious ingredient. I chose frozen cheese tortellini, but you can use any flavor you like. I used the frozen because I wanted a longer cook time to allow for the sausage to cook fully, but if you’re willing to precook the sausage, you could use fresh tortellini as well.
- Italian Sausage: I like using mild Italian sausage because my daughter isn’t big on spicy foods, but feel free to kick it up a notch.
- Sundried Tomato Pesto: I knew I wanted the flavor of sundried tomatoes in this dish, and rather than try to make something myself, I found one in a jar. I used Classico, but any brand of sundried tomato pesto could work.
- Heavy Cream
- Chicken Broth
- Shredded Parmesan
- Shredded Mozzarella
- Chopped Spinach
- Roasted Granulated Garlic
Does This Recipe Use Raw Sausage?
Yes! I wanted something simple, so using raw ground Italian Sausage was the way to go. I split 1 lb of the sausage into small balls and scattered it over the top of the entire casserole before putting it in the oven. The first twenty minutes in the oven, the dish is covered and the heat will cook the sausage through. It’ll come out perfectly!
What Is The Best Way To Store This For Another Meal?
With 4 adults and a child in our household these days, leftovers are hard to come by. However, if you do happen to have extra, you can store this sausage tortellini bake in an airtight container in the refrigerator for up to 3 days. If the sauce is too thick from being refrigerated, you can add a little extra cream or even just water to thin it out during reheating.
What Is The Best Way To Serve This Tortellini Bake?
In a bowl? Just kidding, the best way to serve this easy tortellini bake is with a nice side of garlic bread. We used the frozen kind because it was easy to throw in the oven. If you want to make your own, you can use this recipe from Delish and make the best homemade garlic bread. When you
Other side dishes for this recipe could be:
The Best Way To Use Frozen Tortellini
I am horrible about taking things out of the freezer to thaw for meals. On any given night, we have a houseful to feed and forgetting to thaw an ingredient could make for a hangry crowd! I love that I can use frozen tortellini to make so many amazing meals, and this recipe is one of them. I use the bag of Celetano frozen tortellini often for weeknights. I can just toss it into a disposable casserole pan, throw some sauce on it, and it’s a great meal!
Can You Use Frozen Tortellini in the Instant Pot for this recipe?
Instant Pot Frozen Tortellini can work with this recipe with a few adaptations can be a good way to go when you need to eat FAST. Add your frozen tortellini to the instant pot with 1 cup of chicken stock. Because of how fast the frozen tortellini will cook, you should use precooked sausage with this recipe. Set the cook time for 1 minute, we just want it to come up to pressure, cook for a minute and then use quick release. Then stir in the remaining ingredients and let the ambient heat meat the cheese. It won’t be as crispy or browned as doing it in the oven, but it’ll still taste delicious!
Creamy Sundried Tomato and Sausage Tortellini Bake Recipe
Creamy Sundried Tomato and Sausage Tortellini Bake
- 1 lb Mild Ground Italian Sausage
- 2 cups heavy cream
- 2 cups chicken broth
- Classico Sun-Dried Tomato Pesto Sauce (
- 5 oz Shredded Parmesan Cheese
- 4 oz Shredded Mozzarella Cheese
- 38 oz Bag Celentano Tortellini Cheese
- 6 oz Frozen Chopped Spinach
- 1 tbsp Dried Oregano
- 1 tbsp Dried Basil
- 1 tbsp Granulated Garlic
- Crushed Red Pepper Flakes optional, to taste if desired
- Dump entire bag of tortellini into a large, deep casserole pan
- Spoon sundried tomato pesto sauce over the top of the tortellini.
- Pour in heavy cream and then fill the jar with chicken broth, twice and dump into pan.
- Sprinkle the chopped frozen spinach on top of the pasta, season with
- Roll up the sausage into little balls and scatter around the top. Season well with oregano, basil and garlic.
- Cover with tinfoil and bake at 425 for 20 minutes.
- Take off the tinfoil, stir the pasta together and add the shredded cheeses to the top with a little extra basil on top for color.
- Return to the oven to bake for an additional 20 minutes
- The last 5 minutes, crank up the temperature to broil to brown the cheese.
- Serve with garlic bread and enjoy!
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