Cheesy Baked Tortellini Casserole with Sausage
Fresh cheese tortellini bake uncooked in a sausage marinara under foil, then go under the broiler to brown the cheese. The cup of water in the sauce is what cooks the pasta through, so don't leave it out.
Ingredients
- 1 tablespoon olive oil
- 1 lb Italian sausage or ground beef, see notes
- 3 cups marinara sauce, see notes
- 1 cup water, or broth
- 1 teaspoon EACH: Italian seasoning, garlic powder, and onion powder
- Salt and pepper, to taste
- 20 ounces fresh cheese tortellini, see notes
- 2 cups shredded cheddar cheese, divided
- ½ cup grated parmesan cheese
- 1 ball fresh mozzarella cheese, see notes
- Minced basil or parsley, to serve
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Heat the oil in a large frying pan over medium-high heat. Remove the sausage meat from the casing, add it to the pan, and cook until it is no longer pink, about 10 minutes. If the sausage releases a lot of oil, wipe it out with a paper towel.1 tablespoon olive oil, 1 lb Italian sausage or ground beef
- Stir the marinara sauce and water into the cooked sausage, add the Italian seasoning, garlic powder, and onion powder, and then season to taste with salt and pepper.3 cups marinara sauce, 1 cup water, Salt and pepper, 1 teaspoon EACH: Italian seasoning, garlic powder, and onion powder
- Add the tortellini to a 9x13 inch baking dish, pour the sauce over, add the Parmesan and 1 cup cheddar cheese, and mix well. Sprinkle the remaining 1 cup of cheddar over the top, then break apart the ball of mozzarella and scatter it over the top. Cover the casserole dish with aluminum foil.20 ounces fresh cheese tortellini, ½ cup grated parmesan cheese, 1 ball fresh mozzarella cheese, 2 cups shredded cheddar cheese
- Bake the casserole for 35-40 minutes, or until it is hot and bubbly and the tortellini is soft. Remove the foil and broil for 3-5 minutes, until the cheese turns golden. Let the casserole rest for 5 minutes before serving. Serve with fresh basil on top.Minced basil or parsley
Notes
Sausage: I love using spicy Italian sausage for its wonderful flavor, but mild works well too. I've also made this with ground beef, and it's delicious. To remove the sausage meat from the casing, cut the casing along its length and peel it off.
Marinara: For simplicity, I use store-bought marinara sauce. Since it's never quite as good as homemade, I added the extra flavorings. If you'd like, sauté minced onion and garlic with the sausage instead of using the powdered versions.
You may need two jars of marinara sauce to get 3 cups. I tried this recipe using 2 cups, but found it was too dry. You can freeze any extra marinara sauce for the next time you make this.
Tortellini: This recipe uses fresh tortellini. If you'd like to use dried tortellini, cook it first and omit the water from this recipe.
Mozzarella: Fresh mozzarella adds extra creaminess to this dish, but firm, shreddable mozzarella will work, too. Use about a cup of shredded mozzarella.
Casserole dish: Ensure that your casserole dish is safe for broiling. Do not broil glass, as it can break.
Serving size: This will serve 6-8 people, depending on what you serve with it. I always like a big side salad. Leftovers taste amazing reheated for lunch!
This Month's Cooking Club
This recipe is this month's cooking club challenge recipe. If you make it, leave a photo in the comments section, and you'll be automatically entered to win a $100 gift card! See all the details here.Serving: 1 = ⅛ of the recipe, Calories: 615kcal, Carbohydrates: 36g, Protein: 31g, Fat: 39g, Saturated Fat: 16g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 112mg, Sodium: 1391mg, Potassium: 369mg, Fiber: 4g, Sugar: 5g, Vitamin A: 650IU, Vitamin C: 5mg, Calcium: 416mg, Iron: 3mg