If you’re on the hunt for a comforting, crowd-pleasing meal that brings together layers of flavor and creamy textures, the Baked Tortellini with Sausage, Spinach, and Cheese Recipe is exactly what you need. This dish is a celebration of hearty Italian sausage, tender tortellini, vibrant spinach, and a luscious blend of cheeses baked to bubbly perfection. Whether it’s a weeknight dinner or a weekend treat, this recipe guarantees warm smiles and full plates with every bite.
Ingredients You’ll Need
This recipe shines because of its simple yet carefully chosen ingredients. Each one plays a key role, contributing rich depth, vibrant color, or lovely texture that elevates the final dish to something truly special.
- Olive oil: Provides a flavorful base for sautéing the vegetables and sausage.
- Onion: Adds sweetness and aromatic depth when finely diced and cooked.
- Celery: Brings a subtle crunch and freshness to balance the richness.
- Carrots: Offer natural sweetness and vibrant color to the sauce.
- Garlic: Infuses the dish with a robust and inviting aroma.
- Salt and pepper: Essential seasonings to enhance all the flavors.
- Fennel seed (crushed): Gives a slight aniseed note that complements the sausage beautifully.
- Italian seasoning: A blend of herbs that creates that unmistakable Italian flavor.
- Red pepper flakes (optional): Adds a touch of heat if you like a little kick.
- Italian sausage: The meaty heart of the dish, delivering rich, savory flavor.
- Tomato paste: Concentrates the tomato flavor and thickens the sauce.
- Chicken broth: Adds moisture and depth to the sauce during cooking.
- Crushed tomatoes: Provide the base for the deliciously tangy, saucy layer.
- Refrigerated tortellini: The tender pasta pockets filled with cheese that soak up all those beautiful flavors.
- Baby spinach: Offers a pop of vibrant green and a fresh, mild flavor.
- Heavy cream: Makes the sauce decadently creamy and smooth.
- Mozzarella cheese: Melts to a golden, bubbly topping with incredible stretchiness.
- Parmesan cheese: Adds a sharp, nutty finish on top.
- Fresh parsley (optional): Provides a bright herbal note and cheerful color for garnish.
- Hearty buttered bread (optional): Perfect for soaking up any extra sauce—because no drop should go to waste.
How to Make Baked Tortellini with Sausage, Spinach, and Cheese Recipe
Step 1: Sauté the Aromatics and Vegetables
Start by heating olive oil in a large oven-safe pan over medium heat. Add the diced onion, carrot, celery, garlic, Italian seasoning, crushed fennel seed, red pepper flakes, salt, and pepper. Cook these together for about 8 minutes, stirring occasionally. You’ll notice the veggies soften and their sweetness intensify, creating a beautiful flavor base to build on. Once softened, gently push the vegetables to the edges of the pan to make room for the sausage.
Step 2: Sear the Sausage
Increase the heat to high and add the Italian sausage in a single layer right in the center of the pan. Let it sear for a few moments before breaking it up with a wooden spoon. Cooking it until nicely browned develops that rich, savory flavor that makes this dish irresistible. If there’s excess grease, feel free to drain it off to keep things from getting too oily.
Step 3: Deglaze and Build the Sauce
Next, stir in the tomato paste and cook for about a minute to deepen its flavor. Pour in the chicken broth to deglaze the pan, scrapping up all those delicious browned bits stuck to the bottom. Continue simmering until most of the broth evaporates, leaving behind an intensely flavored base. Then, add the crushed tomatoes and give everything a good stir.
Step 4: Add the Tortellini and Simmer
Gently press the refrigerated tortellini into the sauce, making sure they are mostly submerged under the tomatoes and broth. Lower the heat to a gentle simmer, cover the pan with a lid or a sheet pan if a lid isn’t available, and let the tortellini cook for 5 minutes. This step lets the pasta absorb all the wonderful flavors and soften perfectly within the saucy mixture.
Step 5: Final Touches and Baking
After simmering, stir in the fresh baby spinach and heavy cream. Taste and adjust the seasoning as needed. Smooth out the top so that the tortellini remain submerged, then sprinkle the shredded mozzarella and grated Parmesan evenly across the surface. Pop your pan in a preheated 375°F (190°C) oven and bake for about 10 minutes until the cheese melts, bubbles, and turns a gorgeous golden brown.
Step 6: Serve and Enjoy
Once out of the oven, optionally sprinkle with fresh parsley for an added pop of color and freshness. Serve hot alongside thick slices of hearty buttered bread, perfect for dipping and getting every last bit of that flavorful sauce.
How to Serve Baked Tortellini with Sausage, Spinach, and Cheese Recipe
Garnishes
A sprinkle of finely chopped fresh parsley brightens this rich dish beautifully, cutting through the creaminess with a fresh, herbal note. You can also add a drizzle of high-quality extra virgin olive oil or a few red pepper flakes for a hint of heat if desired.
Side Dishes
Pair this baked tortellini with a simple green salad dressed with lemon vinaigrette to add a crisp contrast and lighten the meal. Garlic bread or a rustic Italian loaf buttered and toasted is a classic, perfect for sopping up every bit of the sauce.
Creative Ways to Present
Consider serving the baked tortellini directly in the oven-safe pan for a family-style presentation that keeps the dish warm and inviting. For a more elegant touch, plate individual portions with a crisp side salad and a wedge of lemon to brighten the palate between bites.
Make Ahead and Storage
Storing Leftovers
Store any leftover baked tortellini in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a great option for next-day lunches or quick dinners.
Freezing
This Baked Tortellini with Sausage, Spinach, and Cheese Recipe freezes well. Transfer cooled portions into freezer-safe containers or bags, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently for best results.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through and the cheese is melty again, or microwave individual servings until hot, stirring occasionally. Adding a splash of cream or broth during reheating helps retain the creamy texture.
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! Frozen tortellini will work just fine. You might need to extend the simmering time slightly to ensure the pasta is fully cooked before baking, but the flavors will be just as delicious.
What type of Italian sausage is best for this recipe?
Sweet or mild Italian sausage is typically preferred to balance the creamy and cheesy sauce. If you love spice, feel free to use hot Italian sausage or add extra red pepper flakes to kick up the heat.
Can I make this recipe vegetarian?
Definitely! Swap the sausage for plant-based sausage or add mushrooms and extra veggies like zucchini for a rich, satisfying vegetarian version that keeps all the creamy, cheesy goodness intact.
Is fresh spinach necessary, or can I use frozen?
Fresh baby spinach is ideal for its texture and bright flavor, but if frozen spinach is on hand, thaw and drain it well before stirring into the sauce to avoid excess moisture.
Can I prepare this dish without an oven-safe pan?
If you don’t have an oven-safe pan, you can transfer the cooked tortellini mixture to a baking dish before adding the cheese and baking. Just make sure to use a dish that fits comfortably in your oven.
Final Thoughts
There’s a reason the Baked Tortellini with Sausage, Spinach, and Cheese Recipe quickly becomes a favorite. It’s a beautiful mix of comfort, flavor, and ease that feels like a warm hug after a long day. Trust me, once you try this recipe, it will earn a permanent spot in your regular dinner rotation. Welcome those smiles around the table and enjoy every delicious, cheesy bite!
Print
Baked Tortellini with Sausage, Spinach, and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Total Time: 37 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Description
This Baked Tortellini recipe is a comforting Italian-style casserole featuring tender cheese-filled tortellini baked in a rich tomato and cream sauce with Italian sausage, vegetables, and a cheesy crust. With layers of flavors from sautéed onions, celery, carrots, garlic, and aromatic spices, this dish combines savory sausage and creamy spinach in a luscious tomato broth, topped with mozzarella and Parmesan cheese for a golden bubbly finish. Perfect for a hearty weeknight dinner served hot with crusty buttered bread.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 cup finely diced onion
- 1/2 cup finely diced celery
- 1/2 cup finely diced carrots
- 1 tablespoon minced garlic
Seasonings
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon fennel seed (crushed)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
Protein
- 1 pound Italian sausage
Sauce Ingredients
- 2 tablespoons tomato paste
- 1/2 cup chicken broth
- 1 (28-ounce) can crushed tomatoes
- 1 cup heavy cream
Pasta and Greens
- 18 ounces refrigerated Rana’s tortellini
- 2 cups coarsely chopped baby spinach
Cheeses
- 1 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
Garnish and Serving
- Finely chopped fresh parsley (optional)
- Hearty buttered bread (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get ready for baking the tortellini casserole.
- Sauté Vegetables and Aromatics: In a large oven-safe pan with a lid, heat olive oil over medium heat. Add the diced onion, carrot, celery, minced garlic, Italian seasoning, crushed fennel seed, red pepper flakes if using, salt, and pepper. Cook for about 8 minutes, stirring occasionally, until the vegetables soften. Once softened, push the vegetables to the edge of the pan.
- Sear Sausage: Increase heat to high and add the Italian sausage in a single layer to the center of the pan. Let it sear briefly without stirring, then use a wooden spoon to break it up and stir until browned and cooked through. Drain off excess grease if necessary.
- Deglaze Pan: Stir in the tomato paste, cooking and stirring constantly for 1 minute to deepen flavor. Pour in the chicken broth to deglaze the pan, scraping the bottom to release browned bits. Cook until most of the broth has evaporated.
- Simmer with Tomatoes and Tortellini: Stir in the crushed tomatoes then add the tortellini, pressing them below the surface of the sauce as much as possible. Reduce heat to low, cover the pan with a lid or sheet pan, and let simmer gently for 5 minutes to allow the tortellini to cook slightly in the sauce.
- Add Spinach and Cream: Stir in the coarsely chopped baby spinach and heavy cream, mixing gently to combine. Taste and adjust seasonings as needed. Smooth the top to ensure the tortellini are well submerged in the sauce.
- Top with Cheeses and Bake: Evenly sprinkle shredded mozzarella and grated Parmesan cheese over the top. Place the pan in the preheated oven and bake for about 10 minutes, or until the cheese is bubbly and golden brown.
- Garnish and Serve: Remove the baked tortellini from the oven and optionally garnish with finely chopped fresh parsley. Serve hot, ideally accompanied by hearty buttered bread for dipping and savor immediately.
Notes
- Using an oven-safe skillet or pan is essential to go seamlessly from stovetop to oven.
- Pressing the tortellini below the surface of the sauce ensures even cooking and flavorful absorption.
- If you don’t have a lid that fits the pan, covering with a sheet pan works well to trap steam during simmering.
- For a spicier dish, increase red pepper flakes or add a pinch of crushed chili.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Heavy cream can be substituted with half-and-half for a lighter version, though texture and richness will vary.
