Sausage Tortellini Bake (ONE Skillet!)

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Sausage Tortellini Bake combines Italian sausage and cheese tortellini in a creamy sauce for a family-favorite, restaurant-quality meal. 

Sausage Tortellini Bake fresh out of the oven.

Sausage Tortellini Bake Is…

  • A one-skillet wonder: Simplifies cooking and cleanup by using a single skillet.
  • Crave-worthy: This dish is delicious! Restaurant-quality flavors!
  • Ridiculously cheesy: Perfect for cheese lovers.
  • Vegetable-packed: Great for sneaking in veggies for picky eaters.
  • Quick and easy: Designed to be simple to make without sacrificing flavor.

All the ingredients prepped out ready for easy assembly.

Ingredients In Sausage Tortellini Bake 

  • Sun-dried tomatoes: Choose oil-packed, julienne-cut for less prep time.
  • Italian sausage: Select mild or hot depending on your preference.
  • Yellow onion: Finely dice for better integration.
  • Baby Bella mushrooms: Slice thinly for smooth integration into the sauce.
  • Garlic: Use jarred to save time.
  • Unsalted butter: Allows for precise salt control.
  • Chicken broth: High-quality brands for better flavor.
  • Heavy cream: Key for a creamy, thick sauce.
  • Italian seasoning: Adds a nice fresh flavor.
  • Parmesan cheese: Freshly grated for superior melt and flavor.
  • Cheese Tortellini: Choose fresh, refrigerated pasta to ensure the recipe works correctly.
  • Baby spinach: Coarsely chop.

Sausage being browned, then butter, onion, and mushrooms being added to the pot for Sausage Tortellini Bake.

How To Make Sausage Tortellini Bake

  1. Preheat: Oven to 425°F.
  2. Brown sausage: In a skillet with oil, brown sausage, and set aside.
  3. Sauté veggies: In the same skillet, sauté onion, then add mushrooms, sun-dried tomatoes, and garlic.
  4. Make sauce: Add broth, cream, seasoning, and mustard; simmer until thick.
  5. Combine: Stir in Parmesan, sausage, veggies, tortellini, and spinach.
  6. Bake: Eight minutes in the oven, stir, add Parmesan, and bake three more minutes.
  7. Garnish and serve: Top with herbs and extra Parmesan.

Tomatoes, garlic, and sauce ingredients being added to a pot.

Sausage Tortellini Bake Tips

  • Sauté thoroughly: Ensure onions are tender to avoid crunchy bites in the final dish.
  • Season lightly: Due to the saltiness of broth, Parmesan, and sausage, only add salt if needed.
  • Oven-safe skillet: So we can directly transfer from stovetop to oven, and minimize cleanup. Alternatively, use a 9×13-inch baking pan.
  • Fresh Parmesan: Grate from a block using small holes on a cheese grater; avoid jarred or canned Parmesan (which isn’t even real cheese!)

All the components being added to the pot and it all being mixed together for this Sausage Tortellini Bake.

What To Serve With Sausage Tortellini Bake

Sausage Tortellini Bake ready to be enjoyed.



Enjoy Baked Tortellini fresh from the oven for the best flavor. (Over time, the tortellini absorbs the sauce, resulting in a less saucy dish.)

Store leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of broth to restore the sauce’s consistency.

More Tortellini Recipes

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Sausage Tortellini Bake

5 from 1 vote
Sausage Tortellini Bake combines Italian sausage and cheese tortellini in a creamy sauce for a family-favorite, restaurant-quality meal. 
Sausage Tortellini Bake fresh out of the oven.
Print Recipe

Sausage Tortellini Bake

Sausage Tortellini Bake fresh out of the oven.
5 from 1 vote
Sausage Tortellini Bake combines Italian sausage and cheese tortellini in a creamy sauce for a family-favorite, restaurant-quality meal. 
Course Dinner, Main Course
Cuisine American
Keyword Sausage Tortellini Bake
Prep Time 25 minutes
Cook Time 11 minutes
Total Time 36 minutes
Servings 4 servings
Chelsea Lords
Calories 749kcal
Cost $13.49


  • 3.5-quart oven-safe skillet/pot


  • ¾ cup sun-dried tomatoes, plus 1 tbsp oil (Note 1)
  • 10 oz Italian sausage (Note 2)
  • 1 large yellow onion, finely diced (1 cup)
  • 8 oz mushrooms (we use baby bella)
  • 1 tablespoon minced garlic (3 cloves)
  • 2 tablespoons unsalted butter
  • 1 cup chicken broth
  • 1⅓ cups heavy cream
  • teaspoons Italian seasoning
  • ½ teaspoon Dijon mustard optional
  • ¾ cup freshly grated Parmesan (Note 3)
  • 9-11 oz refrigerated Rana's tortellini (3 cups) (Note 4)
  • 2 gently packed cups baby spinach, coarsely chopped
  • For serving: finely chopped Italian parsley OR basil, salt & pepper, additional Parmesan cheese, or some crusty bread to sop up extra sauce -- yum!


  • PREP: Adjust oven rack to middle and preheat to 425°F.
  • SAUSAGE: In a large (3.5 quart) oven-safe skillet, over medium-high heat, heat 1 tbsp oil from sun-dried tomatoes. Add sausage, plus a pinch of salt & pepper. Brown and crumble until cooked through, then transfer to a paper-towel lined plate. Drain off all but 1 tbsp grease in the skillet.
  • VEGGIES: In the same skillet, melt butter over medium heat. Add onion; sauté for 3 minutes. Add mushrooms; cook 2-3 minutes. Add sun-dried tomatoes; cook 1 minute. Add garlic; cook 30 seconds. Dump everything from pan to a separate plate.
  • SAUCE: Return skillet to burner (still medium-high heat). Add broth, cream, Italian seasoning, and Dijon mustard (if using). Bring to a boil then quickly reduce heat and cook until slightly thickened, about 3-5 minutes, then reduce heat to low.
  • FINISH: Gradually (1/4 cup at a time) add Parmesan to sauce, stirring until melted. Return drained sausage & veggies (along with accumulated liquid) to skillet. Add tortellini and spinach. Gently stir everything and press tortellini to be submerged below liquid (as much as possible). Smooth into an even layer.
  • BAKE: Place in oven and bake for 8 minutes. Remove, stir everything well, and again press into an even layer. Top with a sprinkle of additional Parm if desired, and bake for another 3 minutes.
  • ENJOY: Remove from oven, season with additional salt and pepper as needed, and garnish with fresh herbs if desired. Best enjoyed right out of the oven (as it sits, the tortellini will continue to absorb the surrounding sauce.)

Recipe Notes

Note 1: Sun-dried tomatoes: Grab oil-packed tomatoes. I like to get julienne cut (no chopping needed for you!) and packed in herbs (more flavor for no extra effort)
Note 2: Sausage: Choose between sweet or spicy Italian sausage based on your personal preference. If using sausage links, ensure the casings are removed prior to cooking. 10 oz is typically ~2.5 to 3 links.
Note 3: Cheese: Grab a block of Parmesan cheese and grate it using the small holes of a cheese grater.
Note 4: Tortellini: The recipe's timing and liquid quantities are counting on the use of fresh, refrigerated tortellini that cooks in boiling water within 4-5 minutes, as indicated on the package.

Nutrition Facts

Serving: 1serving | Calories: 749kcal | Carbohydrates: 40.1g | Protein: 29.4g | Fat: 53.1g | Cholesterol: 156.9mg | Sodium: 1332.8mg | Fiber: 3.1g | Sugar: 5.7g | Vitamin A: 1746IU | Vitamin C: 14mg | Calcium: 397mg | Iron: 12mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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