BAKED TORTELLINI WITH ITALIAN SAUSAGE
While this baked tortellini dish requires a bit of chopping and some stove preparation, it can be refrigerated and baked longer for a ready-to-go meal. The fresh ingredients make the dish taste a thousand times more complicated and gourmet than it really is, which is another reason this large dish is great to feed a crowd. Serve with crusty bread to mop up the delicious, creamy sauce, and prepare for compliments. Even the leftovers are to die for!
Provided by Cassie
Categories Meat and Poultry Recipes Pork Sausage
Time 1h25m
Yield 16
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until tortellini float to the top and filling is hot, about 10 minutes. Drain and set aside.
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes, breaking into bite-sized pieces as it cooks. Drain and discard grease, but do not rinse or clean the skillet. Place cooked sausage into a 9x13-inch baking dish.
- Heat the same skillet over medium heat. Cook and stir onion until slightly browned and tender, 5 to 7 minutes. Add bell peppers, zucchini, and squash; reduce heat to low, cover, and cook until vegetables are crisp-tender, 3 to 5 minutes. Pour in diced tomatoes, Neufchatel cheese, Italian seasoning, salt, and pepper. Heat until combined and smooth, about 5 minutes.
- Pour cooked tortellini into the baking dish with sausage. Add vegetable mixture and stir gently to combine. Drizzle with marinara sauce; top with shredded Parmesan cheese.
- Bake in the preheated oven until cheese is golden, 25 to 30 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 352.9 calories, Carbohydrate 33.2 g, Cholesterol 52.3 mg, Fat 17.3 g, Fiber 3.3 g, Protein 16.4 g, SaturatedFat 7.8 g, Sodium 833.9 mg, Sugar 6.1 g
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