No-Boil Sausage and Vegetable Tortellini Bake
A comforting and easy-to-make dish featuring savory sausage, fresh vegetables, and rich cheese, perfect for family gatherings or a cozy night in.
Ingredients
Main Ingredients
- 1 pound Italian sausage Can swap for turkey sausage for a lighter option.
- 2 cups fresh spinach Kale can be used for a more robust flavor.
- 9 ounces cheese tortellini Frozen works fine.
- 2 cups marinara sauce Homemade version adds a personal touch.
- 1 cup bell peppers Any color preferred for added richness.
- 1 small onion, diced
- 1 cup shredded mozzarella cheese Or mix with Monterey Jack for a twist.
- 1 teaspoon Italian seasoning A blend of dried oregano, basil, and thyme.
- Salt and pepper To taste.
Instructions
Preparation
- In a large skillet, cook the sausage over medium heat until it’s browned and crumbly, about 5-7 minutes.
- Stir in the diced onion and bell peppers, cooking until they’re softened, roughly 3-4 minutes.
- Add the fresh spinach and cook just until wilted. Sprinkle in the Italian seasoning, salt, and pepper, mixing everything well.
Combining
- In a large mixing bowl, combine the sausage mixture with the frozen tortellini and marinara sauce, stirring until everything is evenly coated.
Baking
- Spread the mixture into a greased 9x13-inch baking dish. Top generously with shredded mozzarella cheese.
- Cover with aluminum foil and bake in a preheated oven at 375°F (190°C) for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serving
- Let the dish cool for a few minutes, then serve hot.
Notes
This dish can be personalized by omitting the sausage for a vegetarian version or adding red pepper flakes for a spicy kick. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.