No-Boil Sausage and Vegetable Tortellini Bake
A comforting, easy-to-make dish featuring savory sausage, fresh vegetables, and cheesy tortellini, baked to perfection without the need for boiling.
Ingredients
Main Ingredients
- 1 lb Italian sausage Choose mild or spicy based on preference.
- 2 cups fresh spinach Can substitute with kale.
- 1 bell pepper, diced Use red, yellow, or orange for color.
- 1 medium zucchini, diced Adds texture and nutrition.
- 1 jar 24 oz marinara sauce Choose homemade or good-quality store-bought.
- 1 package 20 oz refrigerated tortellini Cheese or spinach tortellini both work well.
- 1 cup shredded mozzarella cheese For a comforting cheesy layer.
- 1/2 cup grated Parmesan cheese For a heavenly golden crust.
- Olive oil, salt, and pepper For seasoning.
Instructions
Preparation
- Preheat oven to 375°F (190°C).
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the Italian sausage, breaking it apart with a spatula, and cook until browned and cooked through—about 5–7 minutes.
- Add the diced bell pepper, zucchini, and spinach to the skillet. Sauté for an additional 3–4 minutes until the veggies start to soften.
- Pour in the marinara sauce, stirring until everything is evenly coated. Let this mixture simmer for about 5 minutes.
- In a 9x13 inch baking dish, spread a thin layer of the sausage-vegetable sauce. Add the tortellini on top, followed by the rest of the sauce.
- Sprinkle mozzarella and Parmesan cheese generously over the top.
- Cover the dish with foil and place it in the oven. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes, then serve warm.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To freeze, portion into single servings. Thaw overnight and reheat in a 350°F oven.