Description
This hearty Baked Tortellini recipe combines tender cheese tortellini with a rich and creamy tomato sauce simmered with Italian sausage, garlic, and kale. Topped with melted mozzarella and optional Parmesan, parsley, and red pepper flakes, it’s a comforting and flavorful baked pasta dish perfect for family dinners or gatherings.
Ingredients
Sauce and Sausage
- 2 tablespoons extra-virgin olive oil
- 1 cup diced yellow onion
- 4 garlic cloves, minced
- 1 pound mild Italian sausage
- 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
- Grated Parmesan, for serving (optional)
- Minced flat leaf parsley, for serving (optional)
- Red pepper flakes, for serving (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position a rack in the center. Lightly grease a 9×13 inch baking dish to prepare it for baking.
- Cook Sausage and Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add diced onion and sauté until soft, about 5 minutes. Add minced garlic and Italian sausage, breaking up the sausage with a wooden spoon, and cook until browned, about 5 more minutes. Drain excess fat from the pot.
- Add Tomato Paste, Bouillon, and Kale: Stir in the tomato paste, chicken bouillon, and chopped kale. Cook until the kale wilts, approximately 4 minutes.
- Add Crushed Tomatoes, Cream, and Salt: Pour in the crushed tomatoes and heavy cream, then season with sea salt. Stir to combine the sauce completely.
- Assemble in Baking Dish: Place the fresh tortellini in the prepared baking dish. Sprinkle 1½ cups of shredded mozzarella over the tortellini. Pour the kale and tomato sauce mixture over the pasta and gently stir to mix. Then sprinkle the remaining mozzarella on top.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake for about 35 minutes until the dish is bubbling around the edges.
- Broil for Browning: Remove the foil and switch the oven to broil. Broil for about 5 minutes or until the cheese topping is lightly browned and bubbly. Watch closely to prevent burning.
- Serve: Divide the baked tortellini into bowls and garnish with optional grated Parmesan cheese, minced flat leaf parsley, and red pepper flakes to taste. Serve warm and enjoy!
Notes
- To make this vegetarian, substitute the sausage with plant-based crumble and use vegetable bouillon.
- Fresh tortellini cooks quickly in the oven as it absorbs flavors from the sauce—no pre-cooking required.
- If you prefer a spicier dish, add extra red pepper flakes either in the sauce or as a garnish.
- Use gluten-free tortellini to make this recipe gluten-free.
- Leftovers store well and can be reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
