Baked Tortellini features seasoned Italian sausage, tender tortellini, and a rich creamy tomato sauce, all in an easy, one-skillet dinner.
Baked Tortellini Is…
- One-skillet meal: Everything cooks in one pot for easy cleanup.
- Quick to prepare: Ready in just 15-20 minutes, perfect for busy evenings.
- Loved by all: Family-friendly—kids and adults both love this dish!
- Flavorful: Combines tortellini, cheese, and Italian sausage for a flavor-packed meal.
- Hearty: Creamy, filling, and totally satisfying.
Ingredients In Baked Tortellini
- 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!
Ingredients, Continued
- Crushed tomatoes: Choose high-quality for best flavor.
- Refrigerated tortellini: I love Rana® best here.
- Baby spinach: Coarsely chopped to help it really mix in.
- Heavy cream: For creaminess and richness.
- Mozzarella and Parmesan cheese: Freshly grated for better melt and flavor.
How To Make Baked Tortellini
- Heat oil in a large skillet; add veggies, garlic, seasonings, and cook until soft.
- Brown sausage on high heat, breaking it apart as it cooks.
- Deglaze the pan with chicken broth after adding tomato paste and stirring.
- Simmer crushed tomatoes and tortellini covered in the sauce.
- Stir in spinach, then cream.
- Top with mozzarella and Parmesan, then bake until cheese is golden and bubbly.
- Serve hot, garnished with parsley. Enjoy!
What To Serve With Baked Tortellini
- Bruschetta: The perfect starter/appetizer.
- Italian Salad: A crisp, light side.
- Garlic Bread: Perfect for sauce dipping. Or try our no-knead Focaccia.
- Roasted Vegetables: Add your favorite veggies!
- Caprese Salad: A delicious mix of mozzarella, tomatoes, and basil.
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.
More One Skillet Dishes:
- Baked Ravioli Lasagna
- One-Pot Burrito Bowls
- Penne Pasta with Sausage
- Skillet Lasagna
- One Pot Spaghetti
Baked Tortellini
Baked Tortellini combines seasoned Italian sausage, tender tortellini, and a rich creamy tomato sauce, into the perfect one-pan dinner.
Equipment
- Oven-safe pan 3.5-quart, with fitted lid
Ingredients
- 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
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon crushed fennel seed
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- 1 pound Italian sausage see note 1
- 2 tablespoons tomato paste
- 1/2 cup chicken broth
- 1 (28-ounce) can crushed tomatoes
- 18 ounces refrigerated Rana’s tortellini see note 2
- 2 cups coarsely chopped baby spinach
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- Finely chopped parsley optional
- Hearty buttered bread optional
Instructions
- Preheat oven to 375°F (190°C).
- In a large oven-safe pan with a lid, heat oil over medium heat. Add onion, carrot, celery, garlic, Italian seasoning, fennel seeds, red pepper flakes, salt, and pepper. Cook for 8 minutes, stirring occasionally, until the veggies soften; then push to the edge of the pan.
- 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.
- 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.
- 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. If you don’t have a fitted lid, just cover the pan with a sheet pan.
- Stir in spinach and 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.
- Optionally, garnish with parsley. Serve hot with hearty buttered bread for dunking. Best enjoyed right out of the oven.
Recipe Notes
Note 1: Choose between sweet or spicy Italian sausage based on personal preference. If using sausage links, remove the casings before cooking.
Note 2: 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.
Storage: Baked Tortellini is best enjoyed hot right out of the oven, as it will absorb the sauce and change texture if left to sit. Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth to restore the sauce’s consistency.
Nutrition
Serving: 1serving | Calories: 743kcal | Carbohydrates: 70.6g | Protein: 34.7g | Fat: 37.2g | Cholesterol: 113.5mg | Sodium: 1836.4mg | Fiber: 6.1g | Sugar: 9.7g
Nutrition information is automatically calculated, so should only be used as an approximation.
What type of sausage do you recommend = sweet, mild? I don’t cook with sausage to often!
Made it for dinner and it was very good, easy and quick. Thanks Chelsea!
Could you use dry packaged tortellini? Or cook them first and add them when hot or room temperature? Thanks in advance!
If you use the dry tortellini cook it first to al dente and then add them in at room temperature. Enjoy 🙂
This looks delicious!
Thank you Tally! 🙂
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?
I don’t think it would make too much of a difference to use coconut oil 🙂
This looks so amazing! Def going to make it tomorrow.
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 😉
Awe thank you so much Olivia! I hope you do as well xox