Indulge in the ultimate comfort food with this Creamy Italian Sausage Tortellini Bake. This easy, one-skillet recipe brings together savory Italian sausage and tender cheese tortellini in a rich, decadent sauce, creating a restaurant-quality meal that your entire family will adore.

Creamy Italian Sausage Tortellini Bake: The Perfect One-Skillet Dinner

Are you searching for a dinner recipe that’s both incredibly flavorful and wonderfully convenient? Look no further than our sensational Sausage Tortellini Bake! This isn’t just another pasta dish; it’s a culinary experience designed to impress with minimal effort. Imagine perfectly browned Italian sausage mingling with soft, cheesy tortellini, all enveloped in a luscious, creamy sauce. It’s the kind of meal that makes weeknights feel special and leaves everyone asking for seconds.

Why This Creamy Sausage Tortellini Bake Will Be Your New Favorite

This Sausage Tortellini Bake stands out for many reasons, making it a staple in any busy household looking for delicious, fuss-free meals.

• A True One-Skillet Wonder: Say goodbye to piles of dirty dishes! This entire recipe, from browning the sausage to simmering the sauce and baking, happens in a single oven-safe skillet. This streamlines your cooking process and makes cleanup a breeze, giving you more time to enjoy your meal and less time scrubbing pots.
• Crave-Worthy & Restaurant-Quality: Prepare for an explosion of flavor! The combination of robust Italian sausage, sun-dried tomatoes, and a creamy, cheesy sauce creates a depth of taste that rivals your favorite Italian restaurant. Each bite offers a harmonious blend of savory, tangy, and rich notes that will satisfy even the most discerning palates.
• Ridiculously Cheesy Indulgence: For all the cheese enthusiasts out there, this bake is a dream come true. With generous amounts of freshly grated Parmesan melted into the sauce and a sprinkle on top, every forkful is loaded with gooey, delicious cheese, making it utterly irresistible.
• Cleverly Vegetable-Packed: This dish is an excellent way to incorporate healthy vegetables into your family’s diet without any fuss. Finely diced onions, sliced mushrooms, sweet sun-dried tomatoes, and fresh baby spinach blend seamlessly into the sauce, adding essential nutrients and vibrant flavors that even picky eaters will enjoy without complaint.
• Quick, Easy & Flavorful: Despite its gourmet taste, this recipe is designed for simplicity and speed. From prep to plate, it comes together in under 40 minutes, proving that you don’t need to sacrifice flavor for convenience. It’s the perfect solution for busy weeknights when you want something satisfying without spending hours in the kitchen.

Essential Ingredients for Your Creamy Tortellini Bake

Crafting this incredible Sausage Tortellini Bake starts with selecting high-quality ingredients. Each component plays a vital role in building the rich, complex flavors of this dish.

• Sun-Dried Tomatoes: Opt for oil-packed, julienne-cut sun-dried tomatoes to save on prep time. The oil infused with their flavor will be used to brown the sausage, adding an extra layer of richness. Their concentrated sweet-tart taste is a game-changer.
• Italian Sausage: The star of the show! Choose either mild Italian sausage for a classic flavor or hot Italian sausage if you prefer a little kick. Ensure the casings are removed if using links. The sausage provides a savory, robust base for the dish.
• Yellow Onion: Finely dicing the yellow onion ensures it cooks down thoroughly and integrates smoothly into the sauce, adding a subtle sweetness and aromatic depth without any crunchy bits.
• Baby Bella Mushrooms: Thinly sliced baby bella mushrooms add an earthy, umami note and a tender texture. They absorb the flavors of the sauce beautifully, enhancing the overall complexity of the bake.
• Garlic: Freshly minced garlic is always best for maximum flavor, but jarred minced garlic is a convenient shortcut that works well to infuse the dish with its pungent aroma.
• Unsalted Butter: Using unsalted butter gives you precise control over the dish’s saltiness, especially since broth, Parmesan, and sausage already contribute sodium. It also adds richness and helps sauté the vegetables to perfection.
• Chicken Broth: A good quality chicken broth forms the foundation of our creamy sauce. Choose a low-sodium option if you’re mindful of salt content, allowing you to season to taste.
• Heavy Cream: This is the secret to achieving that luxuriously thick and creamy sauce. Don’t skimp on the heavy cream; it’s essential for the decadent texture that makes this bake so irresistible.
• Italian Seasoning: A blend of classic Italian herbs like oregano, basil, thyme, and rosemary, Italian seasoning provides a warm, aromatic profile that ties all the flavors together.
• Parmesan Cheese: Freshly grated Parmesan cheese is non-negotiable! Grating it yourself from a block ensures superior meltability and a much richer, nuttier flavor compared to pre-shredded or canned varieties.
• Cheese Tortellini: For this recipe’s specific cooking times and liquid ratios, fresh, refrigerated cheese tortellini (like Giovanni Rana’s) is crucial. It cooks quickly and absorbs the sauce beautifully, ensuring the pasta is perfectly tender.
• Baby Spinach: Coarsely chopped baby spinach wilts down into the sauce, adding a pop of color, freshness, and a boost of nutrients. It’s a fantastic way to get greens into your meal.
• Dijon-style Mustard (Optional): A touch of Dijon mustard might seem unusual, but it’s a chef’s secret for enhancing savory dishes. It doesn’t make the dish taste like mustard; instead, it subtly amplifies and balances the other flavors, adding a complex depth to the creamy sauce.

Simple Steps to Create Your Sausage Tortellini Bake

Follow these easy instructions to prepare a delightful one-skillet Sausage Tortellini Bake that’s perfect for any occasion.

1. Preheat Your Oven: Start by preheating your oven to 425°F (220°C). Position an oven rack in the middle to ensure even baking.
2. Brown the Italian Sausage: In a large, oven-safe skillet (a 3.5-quart Dutch oven works perfectly), heat 1 tablespoon of oil from your sun-dried tomatoes over medium-high heat. Add the Italian sausage, breaking it apart with a spoon as it cooks. Season with a pinch of salt and pepper. Brown the sausage until it’s fully cooked through and crumbled. Once done, transfer the cooked sausage to a paper-towel-lined plate to drain any excess grease. Drain all but 1 tablespoon of grease from the skillet.
3. Sauté the Aromatics and Vegetables: Return the same skillet to medium heat. Add the unsalted butter and allow it to melt. Add the finely diced yellow onion and sauté for about 3 minutes until it softens and becomes translucent. Next, add the thinly sliced mushrooms and cook for another 2-3 minutes, stirring occasionally, until they release their moisture and begin to brown. Stir in the sun-dried tomatoes and cook for 1 minute, then add the minced garlic and cook for just 30 seconds more until fragrant. Transfer all the sautéed vegetables to a separate plate with the sausage.
4. Prepare the Creamy Sauce: Place the skillet back on the burner over medium-high heat. Pour in the chicken broth, heavy cream, Italian seasoning, and Dijon-style mustard (if using). Bring the mixture to a gentle boil, then immediately reduce the heat to low. Allow the sauce to simmer for 3-5 minutes, stirring occasionally, until it slightly thickens to a luscious consistency.
5. Combine & Submerge: Gradually add the freshly grated Parmesan cheese to the simmering sauce, about 1/4 cup at a time, stirring continuously until each addition is fully melted and incorporated. Return the browned sausage and sautéed vegetables (along with any accumulated liquid on the plate) to the pot. Add the fresh cheese tortellini and coarsely chopped baby spinach. Gently stir all the ingredients together until well combined. Press the tortellini down as much as possible to ensure it is submerged in the sauce, then smooth the mixture into an even layer in the skillet.
6. Bake to Perfection: Carefully transfer the oven-safe skillet to your preheated oven. Bake for 8 minutes. After 8 minutes, remove the skillet from the oven, give everything a good stir, and again press the ingredients into an even layer. If desired, sprinkle a bit more Parmesan cheese on top for an extra cheesy crust. Return the skillet to the oven and bake for an additional 3 minutes.
7. Garnish & Serve Immediately: Remove the glorious Sausage Tortellini Bake from the oven. Taste and season with additional salt and pepper if needed. Garnish generously with fresh herbs like chopped Italian parsley or basil for a burst of color and freshness. This dish is best enjoyed straight out of the oven, as the tortellini will continue to absorb the creamy sauce the longer it sits.

Expert Tips for the Best Sausage Tortellini Bake

Achieving the perfect Creamy Italian Sausage Tortellini Bake is simple with these helpful tips:

• Sauté Vegetables Thoroughly: Don’t rush the sautéing process for the onions and mushrooms. Ensuring the onions are tender and translucent prevents any unpleasant crunchy bites in the final dish, and properly cooked mushrooms add a deeper, richer flavor.
• Season Lightly at First: Italian sausage, chicken broth, and Parmesan cheese all contribute significant saltiness to the dish. Start by seasoning lightly and taste the sauce before adding more salt. You can always add more at the end, but you can’t take it away!
• Utilize an Oven-Safe Skillet: The beauty of this recipe lies in its one-skillet approach. Using a large, oven-safe skillet (like a cast-iron skillet or a Dutch oven) allows you to seamlessly transition from stovetop cooking to oven baking, minimizing cleanup and maximizing efficiency. If you don’t have one, transfer the mixture to a 9×13-inch baking pan before the baking step.
• Always Use Fresh Parmesan: This tip cannot be stressed enough. Grate Parmesan cheese directly from a block using the small holes of a cheese grater. Avoid pre-grated, jarred, or canned Parmesan; these often contain anti-caking agents that affect melting and texture, and their flavor is vastly inferior to fresh. Real Parmesan elevates the entire dish.
• Choose the Right Tortellini: This recipe is specifically developed for fresh, refrigerated tortellini that cooks quickly (typically 4-5 minutes in boiling water, or directly in the sauce). Using dry tortellini or frozen tortellini may require adjusting liquid amounts and cooking times significantly.
• Spice it Up (or Down): If you love heat, opt for hot Italian sausage. For a milder flavor, use mild Italian sausage. You can also add a pinch of red pepper flakes with the garlic for an extra kick without changing the sausage type.
• Don’t Overbake: The baking time is quite short to ensure the tortellini finishes cooking and the sauce thickens slightly without drying out. Overbaking can lead to dry tortellini and a less saucy dish.

What to Serve with Your Delicious Sausage Tortellini Bake

To complete your meal, pair this rich and creamy Sausage Tortellini Bake with some complementary sides.

• Crusty Bread: A must-have for soaking up every last drop of that delectable creamy sauce! Think of a fresh no-knead bread, warm dinner rolls, or fragrant focaccia.
• Fresh Green Salad: A light, crisp salad provides a refreshing contrast to the richness of the tortellini bake. A simple Italian salad, a classic Caesar Salad, or a zesty Olive Garden-style salad would be perfect.
• Roasted Vegetables: Quick and easy roasted vegetables like Roasted Broccoli cook beautifully at the same oven temperature as the tortellini bake, making it super convenient. Roasted asparagus or green beans would also be excellent choices.
• Bruschetta: Fresh tomato bruschetta makes a wonderful appetizer or a light side dish, offering bright, tangy flavors that cut through the creaminess.
• Tropical Fruit Salad: For a light, sweet, and vibrant finish or side, a tropical fruit salad can be a surprisingly delightful pairing, offering a refreshing palate cleanser.
• A Glass of Wine: Pair this rich Italian dish with a medium-bodied red wine like Chianti or Montepulciano, or a crisp white like Pinot Grigio for an elevated dining experience.

Explore More Delicious Tortellini Recipes

If you’ve fallen in love with tortellini, be sure to try these other fantastic recipes:

• Creamy Italian Sausage Tortellini Soup
• Easy Greek Tortellini Pasta Salad
• Cream Cheese Chicken Tortellini Bake
• Pesto Chicken Tortellini
• One-Skillet Tomato Tortellini and Sausage

Sausage Tortellini Bake

By Chelsea Lords

Sausage Tortellini Bake masterfully brings together savory Italian sausage and tender cheese tortellini in a creamy, utterly irresistible sauce—a truly restaurant-quality meal, perfect for any family dinner!

Prep Time: 25 minutes

Cook Time: 11 minutes

Total Time: 36 minutes

Servings: 4 servings

Equipment

• Oven-safe pan (3.5-quart Dutch oven or similar)

Ingredients

• 3/4 cup sun-dried tomatoes (oil-packed, julienne-cut preferred) plus 1 tablespoon of their oil (see Note 1)
• 10 ounces Italian sausage (mild or hot, casings removed if using links) (see Note 2)
• 1 large yellow onion, finely diced (about 1 cup)
• 8 ounces baby bella mushrooms, thinly sliced
• 1 tablespoon minced garlic (equivalent to 3 cloves)
• 2 tablespoons unsalted butter
• 1 cup chicken broth (low-sodium recommended)
• 1-1/3 cups heavy cream
• 1-1/2 teaspoons Italian seasoning
• 1/2 teaspoon Dijon-style mustard (optional, for flavor depth)
• 3/4 cup freshly grated Parmesan cheese (see Note 3)
• 9 to 11 ounces refrigerated cheese tortellini (about 3 cups, like Rana’s) (see Note 4)
• 2 gently packed cups baby spinach, coarsely chopped
• Serving suggestions: fresh herbs, extra Parmesan, salt, and pepper (see Note 5)

Instructions

1. Adjust oven rack to the middle position and preheat your oven to 425°F (220°C).
2. In a large, 3.5-quart oven-safe Dutch oven or similar pot, heat 1 tablespoon of oil reserved from the sun-dried tomatoes over medium-high heat. Add the Italian sausage along with a pinch of salt and pepper. Brown and crumble the sausage until it is fully cooked through. Transfer the cooked sausage to a paper-towel-lined plate. Drain off all but 1 tablespoon of grease from the pot.
3. In the same pot, melt the unsalted butter over medium heat. Add the finely diced onion and sauté for 3 minutes until softened. Stir in the sliced mushrooms and cook for 2-3 minutes, then add the sun-dried tomatoes and cook for 1 minute. Finally, add the minced garlic and cook for just 30 seconds until fragrant. Transfer all the sautéed vegetables to the plate with the sausage.
4. Return the pot to the burner (still medium-high heat). Pour in the chicken broth, heavy cream, Italian seasoning, and Dijon-style mustard (if using). Bring the mixture to a boil, then immediately reduce the heat to low. Simmer for 3-5 minutes, stirring occasionally, until the sauce has slightly thickened.
5. Gradually add the freshly grated Parmesan cheese, about 1/4 cup at a time, to the sauce, stirring continuously until each addition is fully melted and smoothly incorporated. Return the drained sausage and sautéed vegetables (along with any accumulated liquid from the plate) to the pot. Add the refrigerated tortellini and coarsely chopped baby spinach. Gently stir everything together until well combined. Press the tortellini down as much as possible to submerge it beneath the liquid, then smooth the mixture into an even layer.
6. Carefully place the skillet in the preheated oven and bake for 8 minutes. Remove the skillet from the oven, stir everything thoroughly, and again press into an even layer. If desired, sprinkle an additional layer of Parmesan cheese on top. Return to the oven and bake for another 3 minutes.
7. Remove the Sausage Tortellini Bake from the oven. Season with additional salt and pepper to taste as needed. Garnish with fresh herbs, such as finely chopped Italian parsley or basil, for a fresh finish. This dish is best enjoyed immediately, as the tortellini will continue to absorb the surrounding sauce the longer it sits.

Recipe Notes

Note 1: For convenience and enhanced flavor, choose sun-dried tomatoes that are oil-packed and already julienne-cut. The oil from these tomatoes is used to brown the sausage, adding a wonderful depth. If yours are packed without herbs, consider adding a pinch of dried oregano or basil to the oil when heating.

Note 2: If your Italian sausage comes in links, remember to remove the casings before cooking. Simply squeeze the meat out of the casings into the hot skillet. Ten ounces typically equates to about 2.5 to 3 sausage links, depending on their size.

Note 3: For the best flavor and melt, always use freshly grated Parmesan cheese from a block. Use the small holes of a cheese grater. Pre-shredded or canned Parmesan often contains anti-caking agents that can alter the texture and flavor of your sauce.

Note 4: The success of this recipe, particularly regarding timing and liquid quantities, relies on using fresh, refrigerated tortellini. These cook much faster (typically 4-5 minutes as indicated on the package) and absorb sauce differently than dried or frozen varieties. Adjustments would be necessary if using alternative types.

Note 5: For serving suggestions, consider a sprinkle of finely chopped fresh Italian parsley or basil, additional freshly grated Parmesan cheese, and certainly some hearty crusty bread to sop up any delicious extra sauce—you won’t want to miss a drop!

Nutrition

Nutrition information is an approximation only.

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