Creamy Sundried Tomato and Sausage Tortellini Bake
All the comfort of a warm pasta bake with spinach, cheese tortellini, Italian sausage, sundried tomato and cream. Serve with garlic bread for a delicious dinner that is ready in no time at all.
Ingredients
- 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
Instructions
- 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!