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
Scale
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.
