Creamy Italian Sausage Tortellini Bake

Creamy Italian Sausage Tortellini Bake is a warm, cheesy meal that fills the house with good smells and makes weeknight dinner easy. This recipe mixes savory Italian sausage, tender cheese tortellini, and a creamy tomato sauce for a simple one-dish meal. If you like easy tortellini meals, try this cozy version or check a slow cooker twist like crockpot cheese tortellini and sausage for another idea.

Why You’ll Love This Recipe

• Quick & easy: ready in about an hour from start to finish.
• Simple ingredients: uses common grocery items you likely have.
• Comfort food: creamy, cheesy, and warming—perfect for family dinners.
• Crowd-pleaser: kids and adults both enjoy the rich flavors and gooey cheese.
• Stands out because the heavy cream and ricotta make the sauce extra smooth and rich without being watery.

Ingredients Needed

• For the pasta:
• 12 oz cheese tortellini (fresh or frozen)
• For the meat:
• 1 lb Italian sausage, remove casings
• For the vegetables and aromatics:
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• For the cheeses:
• 1 cup ricotta cheese (adds creaminess)
• 1 ½ cups shredded mozzarella (for melting)
• ½ cup grated Parmesan (for flavor and browning)
• For the sauce:
• 1 cup heavy cream (gives richness)
• 1 cup marinara sauce (store-bought or homemade)
• For seasoning:
• 1 tsp Italian seasoning
• Salt and pepper to taste

How to Make Creamy Italian Sausage Tortellini Bake

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish. Preheating ensures even baking and a nice cheese crust.
2. Cook the sausage: Heat a large skillet over medium heat. Break the sausage into pieces and cook 5–7 minutes until browned and no longer pink. Drain any excess fat to keep the dish from becoming greasy.
3. Add onion and garlic: Add the diced onion and minced garlic to the skillet. Sauté 3–4 minutes until the onion is soft and translucent—this builds the flavor base.
4. Wilt the spinach: Stir in the chopped spinach and cook 1–2 minutes until wilted. Spinach shrinks a lot, so one cup becomes just right.
5. Combine the sauce: In a large bowl, mix the sausage mixture with the cooked tortellini, heavy cream, marinara sauce, ricotta, Italian seasoning, and salt and pepper. Mix until evenly coated. The ricotta keeps the filling creamy and helps the sauce cling to the pasta.
6. Transfer to baking dish: Spoon the mixture into the prepared 9×13 dish and spread it evenly so it bakes uniformly.
7. Add cheese on top: Sprinkle 1 ½ cups shredded mozzarella and ½ cup grated Parmesan evenly over the top. The cheese layer creates a bubbly, golden crust.
8. Bake: Place the dish in the preheated oven and bake 25–30 minutes, until the cheese is bubbly and golden brown at the edges. If the top browns too fast, cover loosely with foil for the last 5–10 minutes.
9. Rest before serving: Let the bake sit 5 minutes after removing from the oven to settle and cool slightly for easier serving.

How to Serve Creamy Italian Sausage Tortellini Bake

• Serve hot, straight from the baking dish.
• Add a light green salad or garlic bread to balance the rich pasta.
• Garnish with extra grated Parmesan or chopped fresh basil for color and fresh flavor.

How to Store Creamy Italian Sausage Tortellini Bake

• Refrigerator: Cool completely, cover tightly, and store up to 3–4 days. Reheat in a 350°F oven until warmed through or microwave single portions.
• Freezer: For longer storage, freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating in the oven to retain texture.

Tips to Make Creamy Italian Sausage Tortellini Bake

• Brown the sausage well to build deeper flavor.
• Drain excess fat so the bake stays creamy and not greasy.
• If using frozen tortellini, slightly undercook by 1–2 minutes before mixing, so it does not get mushy in the oven.
• Let the bake rest 5 minutes before serving so the sauce thickens a bit.

Variation

• Use mild or hot Italian sausage to change the spice level.
• Swap half the mozzarella for fontina or provolone for a different melt and flavor.
• Add mushrooms or bell peppers with the onion for more veggies.
• For a lighter version, use half-and-half instead of heavy cream and less cheese.

FAQs

Can I use store-bought marinara or should I make my own?

You can use store-bought marinara to save time. Choose a good-quality jarred sauce for best flavor. Homemade marinara works too and gives a fresher taste.

Is this recipe freezer-friendly?

Yes. Cool fully, then freeze in a tight container for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.

Can I make this ahead and bake later?

Yes. Assemble the dish, cover it, and keep in the fridge for up to 24 hours before baking. Add a few extra minutes to bake time if the dish is cold from the fridge.

What if I want to make it vegetarian?

Replace the sausage with cooked lentils or a plant-based sausage. Add extra vegetables like mushrooms and zucchini for more texture and flavor.

How do I prevent the top from burning while baking?

If the cheese browns too quickly, tent the dish loosely with foil for the last 5–10 minutes of baking.

Conclusion

This dish wins for taste and ease: rich cream, savory sausage, and gooey cheese make it a family favorite that’s simple to prepare and hard to resist. Try it for a busy weeknight or for guests—people love the comfort and flavor. If you enjoyed this bake, you might also like this comforting soup version, the Italian Sausage Tortellini Soup from Salt & Lavender. If you make the recipe, please leave a comment and a star rating, and tell us what variation you tried—did you go spicy or mild? Share on Pinterest or Facebook so others can enjoy it too.

Creamy Italian Sausage Tortellini Bake

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• Author: chef-ava
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Meat

Print Recipe

Description

A warm, cheesy meal mixing savory Italian sausage, tender cheese tortellini, and a creamy tomato sauce, perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

• 12 oz cheese tortellini (fresh or frozen)
• 1 lb Italian sausage, remove casings
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella
• ½ cup grated Parmesan
• 1 cup heavy cream
• 1 cup marinara sauce
• 1 tsp Italian seasoning
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Heat a large skillet over medium heat and cook the sausage for 5–7 minutes until browned.
3. Add diced onion and minced garlic, sauté for 3–4 minutes until soft.
4. Stir in chopped spinach and cook for 1–2 minutes until wilted.
5. In a large bowl, combine the sausage mixture with cooked tortellini, heavy cream, marinara sauce, ricotta, Italian seasoning, salt, and pepper.
6. Transfer the mixture to the prepared baking dish.
7. Sprinkle mozzarella and Parmesan on top.
8. Bake for 25–30 minutes until cheese is bubbly and golden brown.
9. Let sit for 5 minutes before serving.

Notes

For a lighter version, use half-and-half instead of heavy cream and less cheese. Let the bake rest 5 minutes before serving for best texture.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 70mg