Cheesy Tortellini and Sausage Bake

I absolutely love this dish because it’s the perfect weeknight comfort meal—rich, cheesy, and packed with flavour from tender cheese-filled tortellini, savoury Italian sausage, a tangy tomato sauce, and melted mozzarella and Parmesan. It’s simple to toss together, yet feels like a treat.

Why You’ll Love This Recipe

I’m drawn to this recipe because it takes just a handful of everyday ingredients—tortellini, sausage, tomato sauce, onions, cheese—and transforms them into a hearty bake that the whole family will dig into. I love that the tortellini get coated in sauce and then finished with gooey melted cheese. It hits that “warm, cheesy pasta” spot without being overly complicated. Plus, you can customise it based on what you have on hand or how indulgent you want it to be.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• Tortellini – I used cheese tortellini, but you can use any flavour that you like. You can also use fresh or frozen tortellini, but note that the cook time of the tortellini will be longer if it is from frozen.
• Italian sausage
• Tomato sauce – either homemade or store-bought
• Olive oil
• Onions
• Fresh parsley
• Salt and pepper
• Cheese – both mozzarella cheese and Parmesan cheese

Directions

1. Pre-heat your oven (typically to around 350 °F / 175 °C) and grease or prepare an oven-safe baking dish or skillet.
2. In a large skillet over medium heat, add a drizzle of olive oil and cook the Italian sausage (remove from casing if using links) until browned and cooked through. Break it up as you go.
3. Add the diced onions to the sausage and cook until the onions are translucent and softened. Season with salt and pepper.
4. Stir in the tomato sauce and bring to a simmer. Let the mixture cook for a few minutes so the flavours meld.
5. Meanwhile, cook the tortellini according to the package instructions (or if using fresh, maybe a minute or two less so that it doesn’t over-cook in the oven). Drain and then add the tortellini into the sauce and sausage mixture, stirring to coat the pasta evenly.
6. Transfer the tortellini-sausage-sauce mixture into your baking dish if it’s not already oven-safe. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
7. Bake in the pre-heated oven until the cheese is melted, bubbling, and lightly golden on top (usually about 10-15 minutes; some recipes go up to ~20-30 mins).
8. Once out of the oven, let it rest for a few minutes, then sprinkle chopped fresh parsley on top for a fresh lift. Serve hot.

Servings and Timing

This recipe makes approximately 6 servings (depending on portion size and appetite).
Prep time: about 10 minutes.
Cook time: about 20-30 minutes (including baking).
Total time: around 30-40 minutes.

Variations

• If I want extra veggies, I might add sliced bell peppers, mushrooms, chopped spinach or zucchini when I sauté the onions.
• For a spicy kick, I use hot Italian sausage or add a pinch of red pepper flakes.
• For a lighter version, I use turkey sausage, and reduce the amount of mozzarella or use part-skim cheese.
• To change the flavour profile, I might swap tomato sauce for a creamy Alfredo base, or mix half tomato sauce + half cream.
• If I’m vegetarian, I could omit the sausage altogether and substitute with a plant-based sausage crumbles or sautéed mushrooms and extra herbs.

Storage/Reheating

I store leftover bake in an airtight container in the refrigerator for up to 3-4 days. When reheating, I preheat the oven to about 350 °F (175 °C) and warm the bake for about 10-15 minutes until hot throughout (or microwave individual portions, though the pasta may soften further). If the pasta looks a bit dry, I add a splash of tomato sauce or a little water before reheating to loosen things up.

FAQs

How do I prevent the tortellini from becoming too mushy in the bake?

I try to cook the tortellini only to just before al dente (especially if using fresh) so that when it bakes with the sauce and cheese it doesn’t over-cook and become mushy.

Can I use frozen tortellini directly without pre-cooking?

Yes, you can — but you’ll need to add a little extra liquid (sauce or a splash of water) and increase the baking time so the tortellini cooks through. Some recipes suggest this approach.

What type of Italian sausage is best?

I usually choose mild Italian sausage for broad appeal, but spicy works if you like heat. You can also remove the casing and crumble it for better texture.

Can I make this ahead of time and bake later?

Yes — you can assemble everything (including cheese on top) and refrigerate, then bake right before serving. It works well for getting ahead.

What if I don’t have parsley for garnish?

That’s fine — you can garnish with basil, oregano, or leave it plain. The parsley just adds color and a fresh note.

Can I freeze the bake?

Yes — you can freeze before baking. After cooking, let it cool, cover tightly, and freeze. To reheat, thaw overnight in the fridge, then bake until warmed through. The texture may change slightly in the pasta.

What cheese combinations work well?

Mozzarella provides melty stretch; Parmesan gives flavour depth. You could also add provolone, fontina or a bit of cheddar depending on what you have.

How can I add more flavour without changing the core recipe?

I’ll add garlic powder or fresh minced garlic, Italian seasoning, or a bit of red pepper flakes. Also sautéing the onions until golden enhances flavour.

What side dishes pair nicely with this bake?

A crisp green salad, steamed vegetables, or garlic bread/cheesy bread all pair nicely and balance the richness of the bake.

Conclusion

I feel this Cheesy Tortellini and Sausage Bake is a go-to comfort dish when I want something hearty, cheesy and satisfying without too much fuss. It delivers big on flavour, is customisable to what I have in my pantry, and always seems to please. I hope you enjoy making it and dig right in.

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