Ingredients
Cucumber Water
- 1/2 Cucumber
- 24 oz Water cold
Tortellini and Sausage Bake
- 6 oz Cheese tortellini
- 1 TBSP Extra-virgin olive oil
- 8 oz Italian sausage
- 1/4 cup Onion finely chopped
- 1 ½ cups Tomato sauce
- 2 TBSP Fresh parsley finely chopped
- 1/4 tsp Salt (or to taste)
- 1/4 tsp Black pepper (or to taste)
- 1/2 cup Mozzarella cheese shredded
- 1 TBSP Parmesan cheese grated
Simple Vinaigrette Dressing
- 3 tsp Extra-virgin olive oil
- 1 tsp Balsamic vinegar
- 1/2 tsp Dijon mustard
- 1/4 tsp Honey
- Salt to taste
- Black pepper to taste
House Salad
- 4 cups Mixed greens
- 1 cup Cherry tomatoes halved
- 1/2 Cucumber sliced
- 1/4 Red onion thinly sliced
Instructions
- In a pitcher, add thinly sliced cucumber to cold water. Stir well and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Preheat the oven to 350°F (175°C).
- Bring a large pot of water to a boil over medium-high heat. Add the tortellini and cook according to package directions, typically about 8 - 10 minutes. Drain with a colander and set aside.
- Meanwhile, heat olive oil in a large cast-iron skillet (or oven-safe skillet) for 2 minutes over medium-high heat until the oil sizzles and shimmers. Add sausage and cook for 5 - 7 minutes until browned, breaking it into small pieces using a spatula.
- Add onions and sauté until tender, about 3 - 4 minutes. Stir well to combine.
- Add tomato sauce, parsley, salt, and pepper. Stir well to mix and bring to a simmer. Turn the heat down to low, and simmer uncovered for 5 minutes.
- Add the cooked tortellini and stir well to fully coat it in sauce. Sprinkle shredded mozzarella and grated Parmesan evenly on top of the tortellini.
- Transfer the skillet into the preheated oven and bake for 10 - 12 minutes until the cheese melts and turns golden brown. Remove from the oven and let cool for 5 minutes before serving.
- Garnish with extra parsley and Parmesan cheese on top.
- For the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, and salt and pepper to taste. Drizzle the dressing over the salad before serving.
- For the salad: In a salad bowl, combine the mixed greens, halved cherry tomatoes, cucumber (sliced), and red onion (thinly sliced).
- Enjoy your cheesy tortellini and sausage bake with house salad and cucumber water!
Nutrition
Calories: 975kcal | Carbohydrates: 62g | Protein: 42g | Fat: 63g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Cholesterol: 139mg | Sodium: 2664mg | Potassium: 1452mg | Fiber: 8g | Sugar: 16g | Vitamin A: 2707IU | Vitamin C: 63mg | Calcium: 458mg | Iron: 7mg
Sausage Tortellini Bake
Ingredients
Cucumber Water
- 1/2 Cucumber
- 24 oz Water cold
Tortellini and Sausage Bake
- 6 oz Cheese tortellini
- 1 TBSP Extra-virgin olive oil
- 8 oz Italian sausage
- 1/4 cup Onion finely chopped
- 1 ½ cups Tomato sauce
- 2 TBSP Fresh parsley finely chopped
- 1/4 tsp Salt (or to taste)
- 1/4 tsp Black pepper (or to taste)
- 1/2 cup Mozzarella cheese shredded
- 1 TBSP Parmesan cheese grated
Simple Vinaigrette Dressing
- 3 tsp Extra-virgin olive oil
- 1 tsp Balsamic vinegar
- 1/2 tsp Dijon mustard
- 1/4 tsp Honey
- Salt to taste
- Black pepper to taste
House Salad
- 4 cups Mixed greens
- 1 cup Cherry tomatoes halved
- 1/2 Cucumber sliced
- 1/4 Red onion thinly sliced
Instructions
- In a pitcher, add thinly sliced cucumber to cold water. Stir well and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Preheat the oven to 350°F (175°C).
- Bring a large pot of water to a boil over medium-high heat. Add the tortellini and cook according to package directions, typically about 8 - 10 minutes. Drain with a colander and set aside.
- Meanwhile, heat olive oil in a large cast-iron skillet (or oven-safe skillet) for 2 minutes over medium-high heat until the oil sizzles and shimmers. Add sausage and cook for 5 - 7 minutes until browned, breaking it into small pieces using a spatula.
- Add onions and sauté until tender, about 3 - 4 minutes. Stir well to combine.
- Add tomato sauce, parsley, salt, and pepper. Stir well to mix and bring to a simmer. Turn the heat down to low, and simmer uncovered for 5 minutes.
- Add the cooked tortellini and stir well to fully coat it in sauce. Sprinkle shredded mozzarella and grated Parmesan evenly on top of the tortellini.
- Transfer the skillet into the preheated oven and bake for 10 - 12 minutes until the cheese melts and turns golden brown. Remove from the oven and let cool for 5 minutes before serving.
- Garnish with extra parsley and Parmesan cheese on top.
- For the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, and salt and pepper to taste. Drizzle the dressing over the salad before serving.
- For the salad: In a salad bowl, combine the mixed greens, halved cherry tomatoes, cucumber (sliced), and red onion (thinly sliced).
- Enjoy your cheesy tortellini and sausage bake with house salad and cucumber water!
Nutrition
Calories: 975kcalCarbohydrates: 62gProtein: 42gFat: 63gSaturated Fat: 21gPolyunsaturated Fat: 6gMonounsaturated Fat: 27gCholesterol: 139mgSodium: 2664mgPotassium: 1452mgFiber: 8gSugar: 16gVitamin A: 2707IUVitamin C: 63mgCalcium: 458mgIron: 7mg
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