Here’s a delicious Tortellini Casserole with Sausage and Spinach 🧀🍝 — creamy, cheesy, and perfect for a cozy weeknight dinner.
Ingredients (Serves 4–6)
- 1 lb (450g) cheese tortellini (fresh or frozen)
- 1 lb (450g) Italian sausage (mild or spicy), casings removed
- 2 cups fresh spinach (or frozen, thawed and drained)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups marinara or tomato sauce
- 1 cup heavy cream or half-and-half
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- Optional: red pepper flakes for a little heat
Instructions
- Preheat oven
- 375°F (190°C).
- Grease a 9×13-inch baking dish.
- Cook the sausage
- In a skillet over medium heat, cook the sausage until browned and fully cooked. Remove and set aside.
- Sauté onion and garlic
- In the same skillet, cook onion until soft (3–4 minutes).
- Add garlic and cook 30 seconds until fragrant.
- Make the sauce
- Stir in marinara, heavy cream, Italian seasoning, salt, and pepper.
- Add the cooked sausage and spinach, mixing until combined.
- Cook tortellini
- Boil tortellini according to package instructions if not pre-cooked. Drain.
- Assemble casserole
- Layer tortellini in the prepared baking dish.
- Pour the sausage-spinach sauce over the top and stir lightly to combine.
- Sprinkle mozzarella and Parmesan evenly over the casserole.
- Bake
- Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
- Optional: Broil 2–3 minutes at the end for a golden, crispy top.
- Serve
- Let cool slightly before serving.
Tips
- Add more veggies: Mushrooms, zucchini, or bell peppers work well.
- Make-ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
- Extra creamy: Stir in ½ cup ricotta or extra cream before baking.
If you want, I can also give you a quick stovetop version that doesn’t require baking and is ready in about 30 minutes 😄
Do you want me to do that?
