Sausage Tortellini Bake

5 from 1 vote
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Prep Time: 35 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 966kcal

Ingredients

Cucumber Water

  • 24 oz Water
  • 12 slices Cucumber

Tortellini and Sausage Bake:

  • 6 oz Cheese tortellini
  • 1 TBSP Extra-virgin olive oil
  • 8 oz Italian sausage (adjust based on preference)
  • 1/4 cup Onions finely chopped
  • 1 1/2 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
US Customary - Metric

Instructions

  • Prep ingredients per instructions above.
  • Add the water and cucumber slices to a pitcher. Refrigerate until service .
  • 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: 966kcal | Carbohydrates: 61g | Protein: 42g | Fat: 63g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Cholesterol: 139mg | Sodium: 2646mg | Potassium: 1350mg | Fiber: 8g | Sugar: 15g | Vitamin A: 2653IU | Vitamin C: 61mg | Calcium: 437mg | Iron: 7mg

Sausage Tortellini Bake

5 from 1 vote
Print Recipe Pin Recipe Add to Collection
Prep Time 35 minutes
Cook Time 25 minutes
Servings 2
Calories 966 kcal

Ingredients
 
 

Cucumber Water

  • 24 oz Water
  • 12 slices Cucumber

Tortellini and Sausage Bake:

  • 6 oz Cheese tortellini
  • 1 TBSP Extra-virgin olive oil
  • 8 oz Italian sausage (adjust based on preference)
  • 1/4 cup Onions finely chopped
  • 1 1/2 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
 

  • Prep ingredients per instructions above.
  • Add the water and cucumber slices to a pitcher. Refrigerate until service .
  • 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: 966kcalCarbohydrates: 61gProtein: 42gFat: 63gSaturated Fat: 21gPolyunsaturated Fat: 6gMonounsaturated Fat: 27gCholesterol: 139mgSodium: 2646mgPotassium: 1350mgFiber: 8gSugar: 15gVitamin A: 2653IUVitamin C: 61mgCalcium: 437mgIron: 7mg
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