If you love pasta night, this One Pot Italian Sausage Tortellini Bake will become your new favorite. The sausage browns in the skillet, building layers of rich, savory flavors that mix with the garlic, onions, and herbs. Simmer everything together in a rich tomato sauce and cook the tortellini directly in the sauce. Then it’s topped with mozzarella and parmesan and baked until the cheese melts into a delicious golden blanket.
For a comforting dish during soup season, try tomato tortellini soup.
why my recipe
A one-pan method that boils pasta directly in sauce, and bakes it without boiling it. Filled with cheesy tortellini, flavorful sausage, and delicious tomato sauce. Quickly make an easy weeknight dinner that the whole family will love.
Most recipes for baking tortellini either boil the pasta first or mix it with a heavy cream sauce, which kills the flavor. This is not it. The tortellini is cooked directly in the sauce, so all the flavors are absorbed and the texture is perfect (not mushy). The tomato base gives it a rich flavor, and the cheese on top gives it an oven-baked finish. This is the easiest and most flavorful version, all done in one pot from start to finish.
Ingredient memo
Olive oil: Use regular olive oil to sauté the onions and sausage. You can use extra virgin, but save the fancy stuff for when it rains a little. Yellow onions: Small yellow onions add just the right amount of sweetness and balance out the tomato sauce. If you have white onions, you can also use them. Italian Sausage: Choose from mild or hot depending on your preference. Mild gives a classic Italian flavor, while hot adds a little kick. You can also swap out the chicken or turkey sausage for a lighter version. Garlic: Freshly minced garlic is great for its rich, aromatic flavor. If you only have garlic powder, use 1 teaspoon instead of fresh garlic. Crushed Tomatoes: For the best flavor, look for high-quality canned crushed tomatoes. A slightly sweet and rich sauce made with San Marzano style tomatoes. Tomato sauce: Using a can of plain tomato sauce will make the dish more saucey and smooth out the texture of the crushed tomatoes. Granulated sugar: Just add a little to soften the acidity of the tomatoes. Do not omit this. This really completes the sauce. Dried oregano and basil: These two classic Italian herbs bring warmth and depth to sauces. If you prefer, you can substitute 2 teaspoons of Italian seasoning. Salt and black pepper: Adjust to taste, especially if the sausage is already seasoned. Cheese Tortellini: Use refrigerated or frozen cheese tortellini. If you use it frozen, there is no need to thaw it and it will cook perfectly in the sauce. Mozzarella cheese: Preferably fresh and shredded. Pre-shredded cheese will not melt smoothly. Parmesan Cheese: Freshly grated Parmesan cheese gives the best salty, nutty flavor. Sprinkle a little more on top before serving. Fresh parsley: Adds a pop of color and a little freshness at the end. You can also use fresh basil if you prefer.
Chilled tortellini vs. frozen tortellini vs. dried tortellini
We’ve tested this recipe every which way, so here’s what you need to know. Chilled and frozen tortellini are both delicious. The more you bite into it, the more tender and fluffy it becomes, and the sauce soaks in well.
Chilled tortellini is the most common and is usually cooked a little faster. Just add them directly to the sauce and bake as directed.
Frozen tortellini is a little cheaper and just as delicious. You don’t even need to unzip it first.
You can also use dried tortellini, but you won’t get the soft, cheesy texture that makes this dish so special. It requires more liquid and longer baking time, but the result is still not quite the same. Refrigerate or freeze for best texture and flavor.
choose a sausage
The sausage is the key to the flavor, so choose the one that suits your taste. Mild Italian sausage has a classic taste and goes great with cheese and tomato sauce. If you prefer something a little spicier, try warm Italian sausage instead. It adds a little kick that my family definitely loves.
You can also use sweet Italian sausage if you like the flavor of fennel, or chicken or turkey sausage for a lighter version. Lean sausages release less fat, so it is recommended to add a little olive oil during cooking.
Optional add-ins
This recipe is great on its own, but it’s also a great base for customization. If you want to sneak in some veggies, try adding about 2 cups of baby spinach right before topping with cheese. It melts quickly into the sauce and adds a pop of color.
For a little more flavor, sauté 1 diced bell pepper or 8 ounces of sliced mushrooms with the onions. The mushrooms bring out the flavor of the sausage, and the peppers add a bit of sweetness to balance out the acidity of the tomato sauce.
If you prefer something cheesy, stir half a cup of ricotta or cream cheese into the sauce before adding the tortellini. Instead of making the sauce a rich, cream-based dish, it gives it a slightly creamy, rich texture.
You can also swap out the mozzarella for provolone for more stretch, or sprinkle with Pecorino Romano for an added saltiness.
What are the characteristics of this sauce
Great sauces don’t just come out of nowhere, but this sauce certainly feels like it does. It is built layer by layer. When you first brown the sausage, you’ll get little caramelized bits on the bottom of the pan. Don’t rush this step. That’s where the magic begins.
Once the sausage is browned, add the onions and garlic. The heat softens the onions, removing their sharp bite, and turns the garlic into a buttery flavor. For even more flavor, add 1 tablespoon of tomato paste and stir just before adding the crushed tomatoes. Cook for about 1 minute until it becomes slightly caramelized. That extra minute makes the sauce taste like it’s been simmering for hours.
The crushed tomatoes and tomato sauce meld together to create a rich, rich base. Adding a little sugar will reduce the acidity and make the sauce smoother.
pro tips
Start with a hot skillet so the sausage browns instead of steaming. The golden skin on the meat adds great flavor. Let the sauce simmer for a few minutes before adding the tortellini. It enhances the flavor and gives the tomatoes a little time to cook. If you have time, try shredding your own mozzarella instead of using a bag of mozzarella. It melts smoothly and gives the perfect amount of stretch when you pull the spoon out of the pan. Once baked, let it rest for a few minutes before serving. This will thicken the sauce a bit and prevent it from falling apart when you scoop the tortellini. Finally, don’t forget to top with fresh parsley. A simple, fresh finish ties everything together and completes the entire dish.
Bread size is important
The right pot makes a big difference in this recipe. If you’re using a 12-inch skillet, make sure it’s a deep skillet like a steamer. There should be enough room for the sauce, the tortellini, and the wonderful cheese on top. A 4- to 6-quart pot is safe.
Enameled cast iron is my favorite because it retains heat evenly and doesn’t miss a beat from stovetop to oven. If you don’t have a pot, don’t worry, any oven-safe pot will suffice.
If your skillet or pot isn’t oven-safe, you can brush the tortellini with sauce, top with cheese, and then transfer everything to a 9×13 baking dish. This is an additional step, but it works just as well.
Troubleshooting and FAQs
If the sauce is thin after baking, let it rest for 5 minutes before serving. The pasta will continue to absorb the sauce as it cools.
If the cheese starts to darken before the baking time is up, cover the top loosely with foil for the last few minutes to prevent it from browning too much.
Every oven cooks a little differently, and frozen tortellini may take longer. Wait another 5 minutes, then reinstall and check.
yes. Assemble everything down to the cheese layer, cover tightly and refrigerate for up to 24 hours. When you’re ready to bake, remove from the refrigerator and let sit on the counter for 20 minutes until the oven preheats. Bake as directed, but add about 10 more minutes as it is starting to cool.
absolutely. You can freeze it before or after baking. For the best texture, freeze before baking and cook straight from frozen at 375°F for about 40 minutes. Or freeze individually or in portions as frozen meals.
Storage and reheating
Refrigerate leftovers in an airtight container for up to 4 days. Once the tortellini has cooled, place it in an airtight container in the refrigerator.
Reheating: For quick serving, the microwave is best. Heat over high heat in 30 second increments, stirring in between, until heated through.
If you want to reheat larger portions, use the oven instead. Transfer the baked tortellini to an oven-safe dish, cover with foil, and warm at 350°F for about 15-20 minutes.
Freezer Meals: You can freeze them before or after baking, but we recommend freezing them ahead of time for the best texture. Assemble as directed and cover tightly with plastic wrap and foil. It can be stored in the freezer for about 2 months.
When you’re ready to bake, go straight from the freezer to the oven. Bake at 375°F for about 40-45 minutes. Keep the lid on for the first 25 minutes to prevent the cheese from browning too quickly, then uncover and cook until bubbly and golden brown.
Portion leftovers and freeze them for easy eating later. Thaw in the refrigerator overnight before reheating. It’s the perfect way to prepare a cozy dinner when you’re busy.
