BAKED TORTELLINI WITH ITALIAN SAUSAGE RECIPE | ALLRECIPES
While this baked tortellini dish requires a bit of chopping and some stove preparation, it can be refrigerated and baked longer for a ready-to-go meal. The fresh ingredients make the dish taste a thousand times more complicated and gourmet than it really is, which is another reason this large dish is great to feed a crowd. Serve with crusty bread to mop up the delicious, creamy sauce, and prepare for compliments. Even the leftovers are to die for!
Provided by Cassie
Categories Meat and Poultry Pork Sausage
Total Time 1 hours 25 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 1 9x13-inch baking dish
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until tortellini float to the top and filling is hot, about 10 minutes. Drain and set aside.
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes, breaking into bite-sized pieces as it cooks. Drain and discard grease, but do not rinse or clean the skillet. Place cooked sausage into a 9x13-inch baking dish.
- Heat the same skillet over medium heat. Cook and stir onion until slightly browned and tender, 5 to 7 minutes. Add bell peppers, zucchini, and squash; reduce heat to low, cover, and cook until vegetables are crisp-tender, 3 to 5 minutes. Pour in diced tomatoes, Neufchatel cheese, Italian seasoning, salt, and pepper. Heat until combined and smooth, about 5 minutes.
- Pour cooked tortellini into the baking dish with sausage. Add vegetable mixture and stir gently to combine. Drizzle with marinara sauce; top with shredded Parmesan cheese.
- Bake in the preheated oven until cheese is golden, 25 to 30 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 352.9 calories, CarbohydrateContent 33.2 g, CholesterolContent 52.3 mg, FatContent 17.3 g, FiberContent 3.3 g, ProteinContent 16.4 g, SaturatedFatContent 7.8 g, SodiumContent 833.9 mg, SugarContent 6.1 g
ONE-POT CHEESY TORTELLINI AND SAUSAGE RECIPE ...
Get a delicious Italian dinner on the table in less than 30 minutes with this easy one-pot recipe.
Provided by Corey Valley
Total Time 25 minutes
Prep Time 10 minutes
Yield 6
Number Of Ingredients 9
Steps:
- In 12-inch skillet, cook sliced sausage, onion and garlic 5 to 7 minutes or until onion softens and sausage starts to brown.
- Stir in sauce, tomatoes, chicken broth and tortellini. Cover and simmer 8 to 10 minutes, stirring occasionally, until tortellini is cooked.
- Remove from heat; sprinkle with cheese and basil. Serve when cheese has melted.
Nutrition Facts : Calories 430 , CarbohydrateContent 33 g, CholesterolContent 125 mg, FatContent 1 1/2 , FiberContent 3 g, ProteinContent 21 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 960 mg, SugarContent 8 g, TransFatContent 0 g
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BAKED TORTELLINI WITH ITALIAN SAUSAGE RECIPE | ALLRECIPES
From allrecipes.com
Total Time 1 hours 25 minutes
Category Meat and Poultry, Pork, Sausage
Calories 352.9 calories per serving
- Bake in the preheated oven until cheese is golden, 25 to 30 minutes. Let cool 5 minutes before serving.
SAUSAGE, KALE AND TORTELLINI PASTA BAKE RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 45 minutes
Category Lunch
1. Preheat oven to 180C.
2. Place a large frypan over medium heat. Add the olive oil, and once a sheen appears across the surface, add the onion and cook until fragrant and translucent. Add the garlic and cook for another minute, stirring often to prevent burning.
3. Add the sausage meat and cook for 3-5 minutes until browned and just cooked through. Add the chopped tomatoes, quarantine sauce (or passata) and the wine, give it a good stir, then pour mixture into a high-sided baking dish.
4. Add the raw tortellini, making sure you submerge the pasta into the sauce. Gently push most of the cavolo nero leaves into the dish, reserving a few to scatter over the top to serve. Cover with cheese and place in the oven. Bake for 20-25 minutes or until cheese is bubbling and starting to brown on the surface, and the tortellini is cooked through. Scatter over reserved cavolo nero and serve piping hot.
Note: Here I've coarsely torn some cavolo nero leaves and pushed them into the saucy depths for a bit of green factor; you could easily replace with frozen peas or spinach.
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