Creamy Tortellini Bake
This tortellini bake is cheesy, saucy, and so comforting. It’s loaded with spicy Italian sausage, a hearty red sauce, and a creamy Parmesan white sauce that all bake together until bubbly and golden. Perfect for an easy weeknight dinner.
Servings: 8 Servings
Ingredients
For the Meat Sauce
- 2 pound ground hot Italian sausage
- 1 onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon slap ya mama
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- (2) 15 ounce cans tomato sauce
- 12 ounce can tomato paste
- 1 teaspoon oregano
- 1 teaspoon basil
For the Creamy White Sauce
- ½ cup butter
- 1 tablespoon flour
- 2 cups heavy whipping cream
- 6 ounce shredded Parmesan cheese
- Salt and pepper, to taste
- ½ cup pasta water
- 2 ½ cups mozzarella cheese, shredded
- (2) 19 ounce pkgs cheese tortellini, I used frozen
Instructions
- Preheat the oven to 350° and spray a 9 x 13 deep baking dish with non-stick cooking spray. Set aside.
- Cook pasta per package directions for al dente.
For the Meat Sauce
- In a large skillet, or frying pan, over medium high heat, cook Italian sausage and onions until sausage is no longer pink and onions are tender. Drain and return to pan.
- Sprinkle with seasonings, stir.
- Pour tomato sauce and tomato paste into the meat mixture. Stir to combine, cover and let simmer, stirring occasionally.
For the Creamy White Sauce
- In a medium saucepan, over medium heat, melt butter and then stir in flour.
- Pour heavy whipping cream into the pan and stir until combined.
- Add Parmesan cheese, stir until melted and add salt and pepper.
- Add pasta water to cheese sauce, stir.
- Add cooked tortellini to cheese sauce, stir to combine.
- Pour pasta and cheese sauce into the prepared baking dish followed by the sausage mixture on top.
- Sprinkle with mozzarella cheese and bake uncovered for 20 minutes or until the cheese is hot and bubbly.
Notes
Recipe adapted from Great Grub, Delicious Treat's Creamy Rigatoni.
- Save some pasta water: Before draining the pasta, don’t forget to reserve a little pasta water for your white sauce.
- Simmer the sauce: The flavor of the red sauce will deepen as it simmers, so don’t rush the cooking time.
- Don’t overcook the tortellini: Since you are baking the tortellini, it’s crucial that you don’t overcook them before you add them to the oven.