Baked Cheese Tortellini with Sausage

Double the Comfort: Baked Cheese Tortellini with Sausage That’ll Make Your Heart (and Stomach) Happy

Hey foodie friend! Let’s talk about those days when you crave a hug in a bowl—something cozy, cheesy, and unapologetically comforting. You know the feeling: maybe it’s raining sideways, or your energy’s running on fumes, or you just need a victory lap after conquering a chaotic week. That’s when this Baked Cheese Tortellini with Sausage swoops in like a culinary superhero. Imagine plump, pillow-soft tortellini cradling molten cheese, tangled up with savory Italian sausage and robust tomato sauce, all baked under a golden blanket of mozzarella and Parmesan until it’s bubbling like a delicious volcano. This isn’t just dinner; it’s a warm, carb-loaded embrace that serves 6-8 (or gives you glorious leftovers!). I designed it for real life—minimal prep, maximal flavor, and freezer-friendly magic for future you. So grab your favorite baking dish, and let’s turn comfort into a verb together. P.S. Licking the spoon is mandatory. 😉

Why This Dish Feels Like Coming Home

This recipe? It’s my edible security blanket. Back in my tiny first apartment, my best friend Mia and I had a ritual. Every time one of us had a breakup, a promotion, or just a case of the Mondays, we’d make “cheesy sausage clouds” (our ridiculous nickname for this tortellini bake). We’d blast 90s pop, pour cheap wine into mismatched mugs, and giggle while layering ingredients into my one trust casserole dish—the one with a chip on the rim from that time I got overzealous with garlic bread. I remember one snowy night when Mia showed up heartbroken, and we ate this straight from the dish, perched on the floor by a space heater. The way the cheese stretched between our forks felt like solidarity. That’s the magic here: it’s not just food. It’s the taste of shared stories, resilience, and knowing that sometimes, the best therapy involves melted cheese and a best friend. Still to this day, one bite floods me with that cozy, “you’ve got this” feeling.

Baked Cheese Tortellini with Sausage

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• Author: clarawhitmore
• Total Time: 40 mins
• Yield: serves 6

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Description

This hearty baked tortellini dish brings together pillowy cheese pasta, savory sausage, rich tomato sauce, and melty cheese—all baked to bubbling perfection. With double the servings, it’s family-friendly, freezer-friendly, and completely crave-worthy.

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Ingredients

Scale 1x2x3x

2 packages (9 oz. each) cheese tortellini

4 tbsp olive oil

1 lb Italian sausage

1 cup onions, finely chopped

6 cups (48 oz.) tomato sauce

1/2 cup fresh parsley, finely chopped

1 tsp salt (or to taste)

1 tsp ground black pepper (or to taste)

2 cups mozzarella cheese, shredded

4 tbsp Parmesan cheese, grated

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Instructions

Cook Tortellini: Boil tortellini just until tender (al dente). Drain and set aside.

Cook Sausage: In a large skillet, heat olive oil. Cook sausage and onions until browned and fully cooked.

Make Sauce: Add tomato sauce, parsley, salt, and pepper to the skillet. Simmer 5 minutes.

Combine & Layer: In a large baking dish, mix cooked tortellini with the sauce. Sprinkle mozzarella and Parmesan on top.

Bake: Preheat oven to 375°F (190°C). Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.

Serve Hot: Garnish with extra parsley if desired.

• Prep Time: 15 mins
• Cook Time: 25 mins
• Category: Dinner

Nutrition

• Calories: 420
• Fat: 24g
• Carbohydrates: 30g
• Protein: 20g

Your Flavor Arsenal: What You’ll Need & Why

Here’s your grocery list—simple, flexible, and packed with potential swaps. Don’t stress perfection; this dish thrives on personality!

• 2 packages (9 oz. each) cheese tortellini – The star! Frozen works great (no thawing needed). Insider Tip: Avoid overcooking—they’ll soften more while baking. Veggie tortellini? Go for it!
• 4 tbsp olive oil – For sautéing. Extra virgin adds fruity depth, but regular works.
• 1 lb Italian sausage – Hot or mild—pick your adventure! Swap: Ground turkey, chicken sausage, or mushrooms for plant-based.
• 1 cup onions, finely chopped – Sweet or yellow onions add savory sweetness. No onions? Use 1 tsp onion powder.
• 6 cups (48 oz.) tomato sauce – Your favorite jarred marinara saves time! Chef’s Boost: Stir in 2 tbsp balsamic vinegar for depth.
• 1/2 cup fresh parsley, finely chopped – Brightens the richness. Dried? Use 2 tbsp.
• 1 tsp salt (or to taste) – Start here; sausage and sauce vary. Taste before baking!
• 1 tsp ground black pepper (or to taste) – Freshly cracked is chef’s gold.
• 2 cups mozzarella cheese, shredded – Low-moisture shreds best. Fun Fact: Pre-shredded works, but block cheese melts creamier.
• 4 tbsp Parmesan cheese, grated – Salty umami punch. Pecorino Romano works too!

Let’s Build Your Comfort Masterpiece: Step-by-Step

Ready? Aprons optional, enthusiasm required! Follow these steps for tortellini triumph:

1. Cook Tortellini: Bring a large pot of salted water to a rolling boil. Add tortellini and cook just until they float to the top (usually 2-3 minutes for fresh, 4-5 for frozen—check package!). 🚨 Crucial Hack: Undercook by 1 minute! They’ll finish absorbing sauce in the oven, avoiding mushiness. Drain and toss with 1 tbsp olive oil to prevent sticking. Set aside.

2. Brown Sausage & Onions: Heat remaining olive oil in a large skillet over medium-high heat. Add sausage (casings removed if needed) and onions. Cook, breaking up sausage with a spoon, until browned and cooked through (about 7-8 mins). Flavor Tip: Get those crispy bits! They’re little flavor bombs. Drain excess grease if desired (I leave a bit for richness).

3. Simmer the Sauce: Reduce heat to medium. Pour in the tomato sauce, parsley, salt, and pepper. Stir well, scraping up any browned bits from the pan bottom—that’s liquid gold! Let it bubble gently for 5 minutes. Chef’s Touch: Toss in a Parmesan rind while simmering for extra umami (remove before baking).

4. Combine & Layer: Preheat oven to 375°F (190°C). In a 9×13 inch baking dish, combine the cooked tortellini and sausage-tomato sauce. Stir gently until everything’s coated and happy. Pro Move: Sprinkle half the mozzarella over the tortellini mix first, then stir once more for cheesy pockets! Top evenly with remaining mozzarella and the Parmesan.

5. Bake to Bubbly Bliss: Slide the dish into the oven, uncovered. Bake for 20-25 minutes, until the cheese is melted, gooey, and lightly golden with bubbly edges. Watch Closely: If cheese browns too fast, tent loosely with foil.

6. Serve Hot & Happy: Let it rest for 5 minutes (this prevents a lava-like spill!). Garnish with extra fresh parsley for a pop of color and freshness. Dive in!

How to Serve It Up Like a Pro

This dish is a showstopper straight from the oven! Serve it family-style in the baking dish placed on a trivet—let everyone admire that cheesy crust. Scoop generous portions into shallow bowls. Pairing Perfection: A simple green salad with lemon vinaigrette cuts the richness beautifully. Garlic bread is non-negotiable for sauce-mopping. For wine lovers, a medium-bodied Chianti or Sangiovese sings with the tomato and sausage. And hey, leftovers taste even better the next day—if there are any!

Make It Your Own: Delicious Twists

Play with your food! Here are 5 tasty spins:

1. Veggie Powerhouse: Swap sausage for 2 cups roasted veggies (zucchini, bell peppers, mushrooms). Add 1 cup spinach to the sauce.
2. Creamy Dreamy: Stir 1/2 cup ricotta or cream cheese into the sauce before baking.
3. Spicy Arrabbiata: Use spicy sausage and add 1/2 tsp red pepper flakes to the sauce.
4. Pesto Swirl: Dollop 3 tbsp basil pesto over the cheese layer before baking.
5. Gluten-Free Friendly: Use GF tortellini and ensure sausage/seasonings are GF.

Clara’s Kitchen Confessions & Tips

This recipe is my kitchen workhorse! It started as a “clean-out-the-fridge” throw-together after a marathon recipe-testing fail (RIP, burnt cauliflower steaks). Over time, I learned: Undercooking the tortellini is non-negotiable—trust me on this! Also, that Parmesan rind trick? Stolen from my Nonna’s soup pot. Funny story: Once, I accidentally used cinnamon instead of pepper (similar jars, dim lighting!). We dubbed it “Mystery Spice Tortellini”… surprisingly not terrible, but let’s stick to pepper. 😂 Freezing is genius: Assemble the unbaked dish, wrap tightly, and freeze. Bake from frozen (add 15-20 mins covered, then uncover). It’s saved me on countless “I can’t adult today” nights. This dish evolves with you—make it bold, make it veggie, make it yours!

Your Burning Questions, Answered

Q: Can I make this ahead?
A: Absolutely! Assemble the dish (without baking), cover, and refrigerate for up to 24 hours. Bake as directed, adding 5-10 mins if cold from the fridge. Perfect for stress-free entertaining!

Q: My tortellini turned mushy. Help!
A: Two likely culprits: 1) Overcooking during boiling. Remember: al dente is key—they should still have a slight bite. 2) Using fresh pasta in a very saucy bake? Reduce sauce by 1 cup next time. Frozen tortellini holds up best.

Q: Can I use different cheese?
A: Totally! Fontina melts dreamily. Provolone adds smokiness. For a sharper bite, swap half the mozzarella for Asiago. Avoid super soft cheeses like fresh mozzarella—they release too much water.

Q: It’s too watery! What went wrong?
A: Excess liquid usually comes from: 1) Sauce was too thin (choose a thick marinara). 2) Tortellini wasn’t drained well. 3) Ingredients released water. Fix: Simmer sauce longer pre-bake, or next time, add 1/4 cup breadcrumbs to the cheese topping to absorb moisture.

Nourishment Note (Because Balance!)

Per Serving (1 of 8): ~420 calories | 24g fat | 30g carbs | 20g protein. It’s a hearty, balanced meal packed with protein from sausage and cheese, carbs for energy, and lycopene from the tomato sauce. Pair with a salad for extra veggies!