One-Pan Tortellini Bake

Preheat the oven to 375°F.

Break up the sausage: 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. A meat chopper is, bar none, the best tool for the job. Add the onion, bell pepper, red pepper flakes, and season with salt and pepper.

Cook the meat and vegetables: 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.

Season the meat: Add the garlic and Italian seasoning and cook, stirring constantly, until fragrant, about 1 minute.

Add the tomato sauce: 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. The sauce should taste really good to you because it forms the bulk of the flavor.

Add the tortellini and bake: 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.

Serve: Serve scattered with fresh herbs. Refrigerate leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave.