One-Pan Tortellini Bake
Ingredients
- 1 1/2 tablespoons olive oil
- 1 pound ground Italian sausage, mild or hot
- 1 medium yellow onion, finely diced
- 2 bell peppers, finely diced
- 1/4 teaspoon crushed red pepper flakes, optional
- Salt and freshly ground black pepper, to taste
- 3 large cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 3 cups (about 24 ounces) good marinara
- 2 cups chicken broth
- 2 (8 to 9-ounce) packages refrigerated cheese tortellini
- 2 cups (8 ounces) shredded mozzarella cheese
- Fresh basil or finely chopped parsley, for garnishing
Instructions
- 1
Preheat the oven to 375°F.
- 2
Heat the oil in a very large (12-inch) oven-safe skillet over medium-high heat. When it's hot, add the sausage and begin to break it into medium-sized chunks, about 2 minutes. Add the onion, bell pepper, red pepper flakes, and season with salt and pepper.
- 3
Continue to break up the meat and cook everything together, stirring frequently, until the vegetables are tender and the meat is cooked through, 8 to 10 minutes. If desired, drain the fat from the pan, then return the skillet to the stove.
- 4
Add the garlic and Italian seasoning and cook, stirring constantly, until fragrant, about 1 minute.
- 5
Add the marinara and broth and bring to a low boil. Reduce the heat to medium-low and let the sauce simmer for 5 minutes. Taste the sauce and adjust the seasonings to your preference.
- 6
Add the tortellini, stir to combine, and remove from the heat. Top with the mozzarella cheese. Transfer to the oven and bake until the cheese is golden brown and melted and the tortellini is tender and cooked through, 20 to 25 minutes.
- 7
Serve scattered with fresh herbs. Refrigerate leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave.
