Baked Tortellini

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A super easy, 15-minute prep, ONE SKILLET tomato tortellini with sausage. This is an easy family-friendly meal!

Baked Tortellini features seasoned Italian sausage, tender tortellini, and a rich creamy tomato sauce, all in an easy, one-skillet dinner.

Baked Tortellini fresh out of the oven.

Baked Tortellini Is…

  • One-skillet meal: Everything cooks in one pot for easy cleanup.
  • Quick to prepare: Ready in just 15-20 minutes, ideal for busy evenings.
  • Loved by all: Family-friendly — kids and adults love this dish!
  • Flavorful: Combines tortellini, cheese, and Italian sausage for a powerhouse of flavor!
  • Hearty: Creamy, filling, and totally satisfying.

All the ingredients used in this recipe prepped out for easy assembly.

Baked Tortellini Ingredients

  • Onion, celery, carrots, and garlic: Finely chop for even cooking and to avoid crunchy bits in the final dish.
  • Seasonings: Italian seasoning and fennel, plus red pepper flakes if you’d like some heat.
  • Italian sausage: Mild or spicy — whatever you prefer.
  • Tomato paste: Cook thoroughly to bring out more flavor.
  • Chicken broth: If worried about saltiness, use low sodium.

QUICK TIP

Taking a few minutes to cook the tomato paste will amp up the flavor tremendously!  Cook over medium to high heat until it turns a slightly darker color–taking care not to scorch it. This process adds more umami flavor to the dish. Try it!

All the veggies, garlic, seasonings, sausage, and tomato paste being sautéed in a pan for Baked Tortellini.

Ingredients, Continued

  • Crushed tomatoes: Choose high-quality for best flavor.
  • Refrigerated tortellini: We love Rana® best here. 
  • Baby spinach: Coarsely chopped for best integration.
  • Heavy cream: For creaminess and richness.
  • Mozzarella and Parmesan cheese: Freshly grated for better melt and flavor.

Chicken stock, crushed tomatoes, and the pasta being added to the pan and it all simmering together.

How To Make Baked Tortellini

  1. Heat oil in a large skillet; add veggies, garlic, seasonings, and cook until soft.
  2. Brown sausage on high heat, breaking it apart as it cooks.
  3. Deglaze the pan with chicken broth after adding tomato paste and stirring.
  4. Simmer crushed tomatoes and tortellini covered in the sauce.
  5. Stir in spinach, then cream.
  6. Top with mozzarella and Parmesan, then bake until cheese is golden and bubbly.
  7. Serve hot, garnished with parsley. Enjoy!

Spinach, cream, and cheese being added for Baked Tortellini.

What To Serve With Baked Tortellini

Spoonful of the dinner being scooped out.

STORAGE

Leftovers?

Baked Tortellini is best enjoyed hot–right out of the oven!

As it sits, the tortellini will absorb the surrounding sauce, changing the texture from saucy to bloated.

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

Bowl of Baked Tortellini.

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Baked Tortellini

5 from 1 vote
Baked Tortellini features seasoned Italian sausage, tender tortellini, and a rich creamy tomato sauce, all in an easy, one-skillet dinner.
Baked tortellini fresh out of the oven.
Print Recipe

Baked Tortellini

Baked tortellini fresh out of the oven.
5 from 1 vote
Baked Tortellini features seasoned Italian sausage, tender tortellini, and a rich creamy tomato sauce, all in an easy, one-skillet dinner.
Course Dinner, Main Course
Cuisine Italian
Keyword Baked Tortellini
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 4 -6
Chelsea Lords
Calories 1240kcal
Cost $14.32

Equipment

  • 3.5-quart oven-safe skillet

Ingredients

  • 2 tablespoons olive oil
  • 2 cups onion, celery, carrots very finely diced (Note 1)
  • 1 tablespoon minced garlic
  • ¼ tsp salt and ½ tsp pepper
  • 1 teaspoon each: Italian seasoning and crushed fennel seed
  • Optional: ¼ tsp red pepper flakes
  • 1 lb (16 oz) Italian sausage (Note 2)
  • 2 tablespoons tomato paste
  • ½ cup chicken broth
  • 28 oz can crushed tomatoes (best quality)
  • 16-18 oz refrigerated Rana's tortellini (Note 3)
  • 2 cups baby spinach, coarsely chopped
  • 1 cup heavy cream
  • 1 cup freshly grated mozzarella cheese
  • cup grated Parmesan (Note 4)
  • Optional: finely chopped parsley, crusty buttered bread, for serving and sopping up sauce!

Instructions

  • PREP: Preheat oven to 375°F (190°C).
  • VEGGIES: In a large (3.5 quart) oven-safe pot with a lid, heat oil over medium heat. Add onion, carrot, celery, garlic, Italian seasoning, fennel seeds, red pepper flakes (if using), salt, and pepper. Cook for 8 minutes, stirring occasionally, until the veggies soften; then push to the edge of the pan.
  • BROWN SAUSAGE: Increase heat to high. Place sausage in the center of the pan in a single layer. Let it sear briefly, then use a wooden spoon to break it up and stir until browned. Drain off excess grease if needed.
  • DEGLAZE PAN: Add tomato paste, stirring constantly for 1 minute. Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Continue cooking until the broth has mostly evaporated.
  • COOK TORTELLINI: Stir in crushed tomatoes. Add tortellini, pressing them below the surface as much as possible. Reduce heat to low, cover, and simmer for 5 minutes. (No lid? Use a sheet pan).
  • BAKE: Stir spinach through. Then stir in heavy cream. Adjust seasoning as needed. Smooth the top to create an even surface, ensuring the tortellini are well submerged. Top evenly with mozzarella and Parmesan cheese. Place pan in the oven and bake for 10 minutes, until the cheese is bubbly and golden.
  • ENJOY: Optionally, garnish with parsley. Serve hot with crusty buttered bread for dunking. Best enjoyed right out of the oven (as it sits, the tortellini will continue to absorb the surrounding sauce.)

Video

Recipe Notes

Note 1:Veggies: You need two cups total veggies -- 1 cup onion, 1/2 cup celery, 1/2 cup carrots. Very finely dice the veggies, or, grate the celery and carrot using a cheese grater. Another option is to pulse all the vegetables in a food processor for a consistent size.
Note 2: Sausage: Choose between sweet or spicy Italian sausage based on your personal preference. If using sausage links, remove the casings before cooking.
Note 3: 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.
Note 4: Parmesan: Grab a block of Parmesan cheese and grate it using the small holes of a cheese grater.

Nutrition Facts

Serving: 1serving | Calories: 1240kcal | Carbohydrates: 78g | Protein: 48g | Fat: 83g | Saturated Fat: 36g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Cholesterol: 226mg | Sodium: 2164mg | Potassium: 1140mg | Fiber: 11g | Sugar: 19g | Vitamin A: 3125IU | Vitamin C: 32mg | Calcium: 528mg | Iron: 8mg

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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5 from 1 vote

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11 Comments

  1. 5 stars
    I saw on Instagram this recipe was coming up so I was waiting for you to post it because in our home we also loooove tortellini!! Thanks for sharing this recipe, my friend! It looks awesome. Have a lovely week 😉

  2. Amazing sausage, we usually use coconut oil for cooking. Got any taste difference while doing so,instead of olive oil as per said in ingredients of this recipe?

  3. Could you use dry packaged tortellini? Or cook them first and add them when hot or room temperature? Thanks in advance!

    1. If you use the dry tortellini cook it first to al dente and then add them in at room temperature. Enjoy 🙂

  4. What type of sausage do you recommend = sweet, mild? I don’t cook with sausage to often!

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