Creamy Garlic Sausage Tortellini Bake

I made this Creamy Garlic Sausage Tortellini Bake because sometimes you need something that tastes like a hug and doesn’t require me to pretend I enjoy kale. It’s a cozy, saucy, slightly fancy-looking casserole that your oven thinks is important, your family thinks is delicious, and you will pretend took way more skill than it did. Creamy, garlicky, with pillowy tortellini and sausage that crisps at the edges — the kind of comfort food that invites you to ignore the dishes piling up by the sink.

Once, I announced I was making this for dinner and my husband proudly volunteered to “help with the garlic.” He returned five minutes later holding a head of garlic in one hand and a grocery receipt in the other, having bought pre-minced garlic instead of learning how to use a knife. I let him keep the receipt as a souvenir and took the pre-minced anyway. Kids discovered it was the perfect vessel for catapulting parmesan shavings across the table. Spoiler: we still ate it. Also spoiler: I did all the cleanup.

Time-Saving Hacks

– Use pre-cooked or pre-crumbled sausage (or the kind that looks like it came out of someone else’s weekend). Saves time and the emotional labor of de-skulking raw meat.
– Buy refrigerated tortellini — yes, it’s cheating, and yes, it’s delicious. Pro tip: no one will know if you don’t tell them.
– One-pan trick: brown the sausage in an oven-safe skillet, pour sauce and tortellini in, then bake. Fewer pans = less guilt = more wine.
– Parmesan from the shaker? I won’t judge. The goal is dinner, not a Michelin star.
– To avoid dishes, serve straight from the baking dish. Consider it rustic.

Serving Ideas

– Serve with a big green salad—because otherwise you’ll feel morally questionable. Toss it with something acidic (lemon vinaigrette) to cut the cream.
– Crusty bread for sopping the sauce. Do not be ashamed to lick the plate.
– Pair with a medium-bodied red wine if adults are present and the kids aren’t using silverware like play swords.
– Add a side of roasted veggies if you want to pretend you planned ahead.
– Serve with wine if the kids drove you nuts. No judgment.

What to Serve It With

– Garlic bread, because why stop now?
– Simple roasted broccoli or green beans — they make you feel like you tried.
– A citrusy salad to balance the creaminess. Or skip and call the salad “dessert.”

✔Tips & Mistakes

– Don’t overcrowd the pan when browning the sausage. You want a little color; soggy sausage is a mood killer.
– If your sauce is too thin, simmer it a bit before baking or add a sprinkle of cheese to thicken in the oven.
– Overbake and your tortellini will be sad and gummy. Keep an eye on it—tortellini want to stay pillowy.
– Yes, this pan is too small sometimes. No, I won’t wash fewer dishes to avoid admitting it.
– Taste as you go. Salt is your friend here (until it’s not).

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Reheat gently with a splash of milk or cream so it doesn’t dry out. Microwave for convenience; oven for ego.
– Freeze in portions if you’re meal-prepping. Thaw overnight in the fridge before reheating.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Swap sausage for Italian turkey sausage or spicy chicken if you want less pork.
– Use spinach or kale stirred into the sauce for a green upgrade.
– Make it vegetarian with mushrooms or a plant-based sausage. Same vibes, fewer animal ethics questions.

Frequently Asked Questions

Creamy Garlic Sausage Tortellini Bake

A delicious creamy pasta bake featuring garlic sausage and cheese.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb Italian sausage use mild or spicy according to your preference
• ▢ 12 oz tortellini use cheese or spinach tortellini
• ▢ 1 cup heavy cream
• ▢ 1 cup shredded mozzarella cheese
• ▢ 0.5 cup grated Parmesan cheese
• ▢ 4 cloves garlic minced
• ▢ 0.5 tsp red pepper flakes optional for heat
• ▢ 2 tbsp olive oil
• ▢ 1 tbsp Italian seasoning
• ▢ 1 cup spinach fresh is best

Instructions

Preparation Steps

• Preheat your oven to 375°F.
• In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute.
• Add the sausage to the skillet. Cook until browned and crumbly, approximately 10 minutes.
• Stir in the heavy cream, Italian seasoning, red pepper flakes, and spinach. Cook until the spinach wilts and the mixture heats through.
• In a large pot, cook the tortellini according to package directions until al dente, then drain.
• Combine the sausage mixture with the tortellini. Transfer everything to a greased baking dish.
• Sprinkle mozzarella and Parmesan cheese on top.
• Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.

Notes

Add freshly chopped parsley as a garnish. Great served with a side salad!