Tortellini Bake

This tortellini bake is made with cheese tortellini, a simple sausage pasta sauce, and mozzarella cheese. The casserole is easy to put together with minimal prep work and amazing results. It’s budget-friendly comfort food that’s a crowd-pleaser for sure.

I love pasta casseroles because they make stress-free dinners and are large enough to feed a crowd. Like this tortellini pasta bake, this quick and easy ravioli bake, and baked spaghetti are made with a combination of convenience and fresh ingredients to get a homecooked taste in a fraction of the time.

Here’s more pasta bake recipes for your dinner inspiration. All of them are simple to make. Nothing fancy, but that’s what we want from comfort food. Something familiar, cozy, and expected. Serve these pasta meals with a side salad and a generous piece of garlic bread for a satisfying dinner your family will enjoy.

• Easy Lasagna Casserole - All the flavors of lasagna but quicker and a lot less work.
• Baked Manicotti - Pasta tubes stuffed with a three-cheese blend and covered with a sausage tomato sauce.
• Baked Ziti with Sausage - Italian sausage is added to this classic baked pasta to make it even better!
• Pizza Pasta Bake - This sausage pepperoni pizza pasta bake is an easy and fun recipe that’s perfect as a midweek meal.
• Meatball Pasta Bake - Beef meatballs cooked in an easy sauce, combined with pasta, and mozzarella cheese.

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Ingredients

• Sausage – The sauce for this pasta bake is made with mild Italian sausage. It’s a wonderful ingredient especially for busy weeknights. See these Italian sausage recipes for more easy dinners.
• Pasta – We use dry tortellini for this recipe. It’s convenient because it has a longer storage window than fresh. Look for it in the pasta section of larger supermarkets. Fresh tortellini can be substituted, be sure to not overcook it.
• Pantry – Convenience ingredients make this dish easy. Jarred pasta sauce gives us a head start. Use a meatless variety since we are adding the sausage. Panko breadcrumbs make the crunchy topping. Substitute with regular breadcrumbs if that’s what you have on hand.
• Seasoning – The sauce is simply seasoned with Italian seasoning, and we need salt for the pasta water.
• Dairy/refrigerated – Butter is used to make the crunchy topping. Mozzarella cheese is perfect in this pasta. I like whole milk mozzarella, but part-skim will also work.
• Oil – We use olive oil to get the sausage started but you can use your favorite.
• Garnish – Fresh chopped parsley, optional (not pictured)
• See recipe card for quantities and preparation method.

Instructions

Heat the olive oil in a large, deep skillet or pan over medium-high heat. When the oil is hot, but not smoking, add the sausage.

Cook for 4-5 minutes until browned. Stir frequently while breaking up any large pieces with a wooden spoon or spatula.

Add the pasta sauce and the Italian seasoning to the to the sausage.

Let it come to a simmer. Then, lower the heat to medium-low. Cover, and cook for 25-30 minutes.

Stir the sauce occasionally and keep it at a simmer. Raise or lower the heat as needed.

Make the breadcrumbs topping and boil the tortellini while the sauce cooks. Prepare the tortellini last so they don’t sit out too long and start to stick.

Melt the butter in a non-stick skillet over medium heat. Add the breadcrumbs and stir until they are coated with the butter. Take the skillet off the heat.

Cook the tortellini using the package directions for al dente. Remember to add salt to the boiling water to season the pasta. Drain well when done.

Build the tortellini bake

• Preheat the oven to 350°F.
• Let everything cool down some before handling so it is not simmering and steaming.
• Use a baking dish (oven-safe casserole dish) that is at least 11x7x2 inch (2.3 quart).

Add about ⅓ of the sauce on the bottom of the dish. Spread it so that it covers the surface.

Place half the tortellini over the sauce arranging it so it covers the entire surface.

Top the tortellini with half of the remaining pasta sauce and half the mozzarella. Arrange the remaining tortellini over the cheese and top with the remaining sauce.

Finish by sprinkling the remaining cheese and top the tortellini casserole with the prepared breadcrumbs.

Bake (uncovered) for 30 minutes until golden on top and bubbly on the edges. Let it rest for 10-15 minutes before serving.

Recipe tips

1. Hold the salt (except for the pasta water) because the sausage, jarred sauce, tortellini, and mozzarella cheese all contain salt already. You can always taste the finished sauce at the end and add salt if needed.
2. If you are using sausage links take a sharp knife tip and run it along the length of the sausage. Remove the casing and discard. Then tear it into small pieces to make it easier to break up once it hits the skillet.
3. I like to add 1-2 tablespoons of water (or broth depending on the recipe) to the emptied jar of sauce and swirl it around to get every drop out.
4. Use a loose pasta sauce that will hold up to the cooking and baking time without getting too thick. Personally, I like the traditional variety of Prego or Ragu brand. They have the right consistency, are tasty, and work well with add ins.
5. Don’t overcook the tortellini so it doesn't become mushy.

Storing and reheating

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months. Thaw the frozen tortellini bake in the refrigerator before reheating.

Reheat the pasta in the microwave (use a microwave safe plate) until hot all the way through. To reheat it in the oven, place the pasta in an oven-safe baking dish and cover with foil. Bake on 350°F until hot. Leftovers need to be reheated to at least 165°F.

For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.

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📖 Recipe

Tortellini Bake

Elizabeth Rodriguez

This tortellini bake is made with cheese tortellini, a simple sausage pasta sauce, and mozzarella cheese. The casserole is easy to put together with minimal prep work and amazing results. It’s budget-friendly comfort food that’s a crowd-pleaser for sure.

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Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Build the casserole and rest time 25 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 686 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 1 tablespoon Olive Oil
• 1 pound Mild Italian Sausage casings removed and torn into small pieces or use bulk sausage
• 24 ounce Jar Pasta Sauce meatless variety
• ½ teaspoon Italian Seasoning
• 1 tablespoon Butter
• ⅓ cup Panko Breadcrumbs
• 12 ounces Dry Three Cheese Tortellini
• 1 tablespoon Salt for the pasta water
• 8 ounces Shredded Mozzarella Cheese 2 cups
• Chopped Parsley for garnish optional

Instructions

 

• Heat the olive oil in a large, deep skillet or pan over medium-high heat. When the oil is hot, but not smoking, add the sausage. Cook for 4-5 minutes until browned. Stir frequently while breaking up any large pieces with a wooden spoon or spatula.
• Add the pasta sauce and the Italian seasoning to the to the sausage. Let it come to a simmer. Then, lower the heat to medium-low, cover, and cook for 25-30 minutes.
• Stir the sauce occasionally and keep it at a simmer. Raise or lower the heat as needed.
• Make the breadcrumbs topping and boil the tortellini while the sauce cooks. Prepare the tortellini last so they don’t sit out too long and start to stick.
• Melt the butter in a non-stick skillet over medium heat. Add the breadcrumbs and stir until they are coated with the butter. Take the skillet off the heat.
• Cook the tortellini using the package directions for al dente. Remember to add salt to the boiling water to season the pasta. Drain well when done.

Build the tortellini bake

• Preheat the oven to 350°F
• Let everything cool down some before handling so it is not simmering and steaming.
• Use a baking dish (oven-safe casserole dish) that is at least 11x7x2 inch (2.3 quart).
• Add about ⅓ of the sauce on the bottom of the dish. Spread it so that it covers the surface.
• Place half the tortellini over the sauce arranging it so it covers the entire surface.
• Top the tortellini with half of the remaining pasta sauce.
• Sprinkle half the shredded mozzarella over the sauce.
• Make the top layer by arranging the remaining tortellini pasta over the cheese. Top with the remaining sauce. Sprinkle the remaining cheese and top with the prepared breadcrumbs.
• Bake (uncovered) for 30 minutes until golden on top and bubbly on the edges.
• Let it rest for 10-15 minutes before serving.

Notes

• Don’t overcook the tortellini so it doesn't become mushy.
• Hold the salt (except for the pasta water) because the sausage, sauce, tortellini, and mozzarella cheese all contain salt already. You can always taste the sauce at the end and add salt if needed.
• Use a loose pasta sauce that will hold up to the cooking and baking time without getting too thick.

Nutrition

Calories: 686kcalCarbohydrates: 42gProtein: 29gFat: 45gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 128mgSodium: 2164mgPotassium: 566mgFiber: 5gSugar: 7gVitamin A: 909IUVitamin C: 9mgCalcium: 311mgIron: 3mg

The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.

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