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Baked Tortellini with Kale, Sausage, and Cream Recipe

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3.8 from 12 reviews

  • Author: Sara
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Description

A comforting and hearty baked tortellini casserole featuring a rich blend of Italian sausage, kale, and creamy tomato sauce, topped with gooey mozzarella cheese and finished under the broiler for a golden crust. Perfect for a family dinner or special occasion.

Ingredients

Meat and Aromatics

  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced yellow onion
  • 4 garlic cloves, minced
  • 1 pound mild Italian sausage

Sauce and Vegetables

  • 2 tablespoons tomato paste
  • 1 teaspoon chicken flavored bouillon
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup heavy cream
  • 1½ teaspoons sea salt
  • 1 bunch kale, stemmed and roughly chopped (about 4 cups)

Pasta and Cheese

  • 20 ounces fresh tortellini
  • 3 cups shredded mozzarella cheese, divided
  • Grated Parmesan, for serving (optional)

Garnish

  • Minced flat leaf parsley, for serving (optional)
  • Red pepper flakes, for serving (optional)

Instructions

  1. Preheat and Prepare: Preheat the oven to 350°F with a rack in the center position. Lightly grease a 9×13-inch baking dish to prevent sticking.
  2. Cook the Sausage and Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and Italian sausage, breaking up the sausage with a wooden spoon. Cook until the sausage is browned and cooked through, about 5 minutes more. Drain any excess fat from the pot.
  3. Add Tomato Paste, Bouillon, and Kale: Stir in the tomato paste and chicken flavored bouillon until combined. Add the chopped kale and cook, stirring frequently, until the kale has wilted, about 4 minutes.
  4. Incorporate Tomatoes and Cream: Stir in the crushed tomatoes, heavy cream, and sea salt. Mix well to combine all ingredients into a creamy, flavorful sauce.
  5. Assemble the Casserole: Place the fresh tortellini into the prepared baking dish. Sprinkle 1½ cups of shredded mozzarella over the tortellini. Pour the kale and tomato sauce mixture evenly over the tortellini. Gently stir the mixture to combine. Sprinkle the remaining mozzarella cheese on top for a cheesy crust.
  6. Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for about 35 minutes or until the casserole is bubbling and heated through.
  7. Broil for a Golden Finish: Remove the foil and switch the oven to broil. Broil the casserole for about 5 minutes, or until the cheese on top is lightly browned and bubbly. Watch carefully to prevent burning.
  8. Serve and Garnish: Divide the baked tortellini among serving bowls. Optionally, top with grated Parmesan cheese, minced flat leaf parsley, and a sprinkle of red pepper flakes for added flavor and presentation. Serve immediately.

Notes

  • Using fresh tortellini enhances texture and flavor, but frozen can be used if needed. Adjust baking time accordingly.
  • If kale is unavailable, spinach or Swiss chard can be substituted.
  • For a vegetarian version, omit the sausage and use vegetable bouillon.
  • Broiling time may vary by oven; keep a close eye to avoid burning the cheese.
  • The dish can be prepared in advance and refrigerated before baking; just add extra bake time if cold from the fridge.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

Find it online: https://sarabaking.com/baked-tortellini-with-kale-sausage-and-cream-recipe/