Creamy Tomato Tortellini Bake with Italian Sausage

Tortellini traces to Emilia-Romagna, where cheese-filled rings are everyday comfort. This bake folds crumbled Italian sausage into a creamy marinara sauce with spinach, then finishes under a blanket of melted mozzarella.

Serves 6 · 15 min prep · 35 min cook

Estimate for one serving

• 640 cal
• 29g protein
• 48g carbs
• 37g fat
• 5g fiber

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Ingredients

• 1 lb Italian sausage (mild or hot), casings removed
• 20 oz cheese tortellini (fresh or refrigerated)
• 24 oz jar marinara sauce
• 3/4 cup heavy cream
• 4 cups baby spinach
• 1.5 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 3 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes
• 1 tbsp olive oil
• 1/4 cup fresh basil leaves
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
2. 2Heat olive oil in a large skillet over medium-high heat; add the sausage and cook, breaking it into bite-size crumbles, for 6–8 minutes until browned and cooked through.
3. 3Add the minced garlic, Italian seasoning, and red pepper flakes; cook 30–45 seconds until fragrant.
4. 4Pour in the marinara sauce and heavy cream, stirring to combine; bring to a gentle simmer and season with salt and pepper.
5. 5Stir in the baby spinach a handful at a time until just wilted, about 1–2 minutes; remove the skillet from heat.
6. 6Add the uncooked tortellini directly to the sauce and fold gently so every piece is coated; the pasta will finish cooking in the oven.
7. 7Transfer the mixture to the prepared baking dish and spread into an even layer; sprinkle mozzarella and Parmesan evenly over the top.
8. 8Bake uncovered for 20–25 minutes until the cheese is melted and bubbly and the edges are lightly golden.
9. 9Switch the oven to broil for the final 1–2 minutes if you want extra browning on the cheese, watching closely so it does not burn.
10. 10Let the bake rest 5 minutes out of the oven so the sauce thickens slightly; tear fresh basil over the top and scoop into bowls while still steaming.