Baked Tortellini with Italian Sausage recipe
All Recipes Meat and Poultry Recipes Pork Sausage
Ingredients
- 30 ounces frozen cheese tortellini 1 ½ pounds Italian sausage, casings removed 1 medium onion, sliced into 1/2-inch strips 2 medium red bell peppers, sliced into 1/2-inch strips 1 small zucchini, cut into 1-inch pieces 1 small yellow squash, cut into 1-inch pieces 2 (14.5 ounce) cans Italian-style diced tomatoes 1 (8 ounce) package Neufchatel cheese 2 tablespoons Italian seasoning salt and black pepper to taste 1 ½ cups prepared marinara sauce ½ cup shredded Parmesan cheese
Nutrition Info
- 352.9 caloriescarbohydrate: 33.2 gcholesterol: 52.3 mgfat: 17.3 gfiber: 3.3 gprotein: 16.4 gsaturatedFat: 7.8 gservingSize: -sodium: 833.9 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Baked Tortellini with Italian Sausage
Directions
-
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.