Baked Tortellini with Sausage is an easy, family-friendly dinner that’s on the table in under an hour. Tender cheese tortellini are combined with savory Italian sausage and a touch of creamy mascarpone, then baked under a bubbly layer of melted mozzarella for a comforting, crowd-pleasing meal.
Before You Start Cooking
- This recipe is built for speed and convenience, using prepared marinara sauce as the base. If you prefer to make your own sauce, go ahead, but a good-quality store-bought marinara works well for weeknights.
- Use refrigerated cheese tortellini or larger tortelloni. Tortelloni are slightly bigger and heartier, but either will work in this bake.
- If you enjoy sausage and tortellini together, this casserole highlights that classic pairing and is easy to customize for heat or mildness by choosing spicy or sweet Italian sausage.
How to Make Baked Tortellini with Sausage
Step 1: Brown the Sausage
Start by cooking the Italian sausage in a large skillet. I usually use sweet (mild) sausage with fennel, but you can choose hot sausage for more spice or mix sweet and hot to suit your family.
If using sausage links, remove the casings before cooking. Heat 1 tablespoon of olive oil over medium-high heat, add the sausage, and break it into bite-sized crumbles with a wooden spoon. Cook until the sausage is fully browned and cooked through, about 8–10 minutes, then drain off any excess fat so the sauce won’t be greasy.
Tip: Browning the sausage well develops flavor and creates browned bits in the pan that add depth to jarred sauce.
Step 2: Assemble the Sauce
Add 24 ounces (3 cups) of marinara to the skillet with the browned sausage, then stir in 1/2 cup mascarpone and 5–6 torn basil leaves. The mascarpone softens the marinara into a lightly creamy pink sauce without making it overly rich. Heat gently over medium-low until the mascarpone melts and the sauce is smooth.
Taste and season as needed. Depending on your marinara and sausage, you may want to add salt, black pepper, a pinch of garlic powder or Italian seasoning, and crushed red pepper flakes if you want heat.
Step 3: Cook the Tortellini
Bring a large pot of salted water to a gentle boil and cook the refrigerated tortellini or tortelloni just until al dente—usually 2–3 minutes for most refrigerated brands. Since the pasta will finish cooking in the oven, avoid overcooking so the filled pasta stays intact.
Reserve about 1/4 cup of the pasta cooking water before draining; a splash of this starchy water helps the sauce cling to the tortellini and prevents the casserole from drying out.
Why I Boil the Tortellini First
Boiling the tortellini briefly before baking gives more consistent results across brands. When baked from raw, some tortellini can end up undercooked or, conversely, the sauce can dry out as the pasta absorbs liquid. Parboiling gives you control over texture even if it adds one extra pot to wash.
Step 4: Assemble and Bake
If your skillet is oven-safe and deep enough, you can assemble and bake the dish directly in it. Otherwise, lightly oil a 3- to 3.5-quart baking dish (a 13×9 works well). Gently fold the drained tortellini into the sauce, adding 2–4 tablespoons of reserved pasta water as needed.
Transfer the sauced tortellini to the baking dish and top with 1½–2 cups shredded whole-milk mozzarella and 1/4 cup finely grated Parmigiano Reggiano. For a subtle smoky note, you can blend mozzarella with smoked provolone.
Cover with foil and bake at 350°F for 20–25 minutes, until hot and bubbly. Remove the foil and bake an additional 5 minutes to fully melt the cheese. If you want a golden top, broil for 1–2 minutes, watching carefully so it doesn’t burn.
Serving Baked Tortellini with Sausage
Let the bake rest a few minutes after it comes out of the oven so the cheese settles and the portions hold together. A sprinkle of fresh basil on top brightens the dish and adds color.
Keep crushed red pepper on the side so guests can add heat to their serving if desired. Serve with warm crusty bread, focaccia, or garlic bread to soak up the sauce. Because the casserole is rich, a simple green salad with a vinaigrette is a nice, light accompaniment.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days. Cool the casserole completely and refrigerate within two hours of cooking. Freezing is not recommended because mascarpone can separate and change texture when thawed.
Oven: Reheat in an oven-safe dish, covered with foil, at 350°F for 15–20 minutes. Microwave: Reheat in a microwave-safe dish on medium power for 1 minute, stir, then continue in 30-second intervals until warmed through. Add a small splash of water or cream when reheating to restore a creamy texture, and consider topping with extra shredded mozzarella before reheating to refresh the cheese.
Reheating Tips for Best Results
- Add a splash of reserved pasta water or a little cream when reheating to prevent the sauce from drying out.
- Avoid overheating so the tortellini do not become mushy; aim for an internal temperature of 165°F for safety.
- If desired, sprinkle additional mozzarella over portions before the final reheating step to revive a melty top.
More Italian and Italian-American Dinner Recipes
- Chicken Marsala
- Italian Wedding Soup
- Creamy Pork Chops Marsala
- Chicken Milanese
- Creamy Chicken Gnocchi Soup
- Linguine with Clams
- Easy Shrimp Scampi
Baked Tortellini with Sausage
Ingredients
- 1 pound sweet Italian sausage, casings removed
- 1 tablespoon regular olive oil
- 24 ounces prepared marinara sauce
- 1/2 cup mascarpone cheese
- 5–6 large fresh basil leaves, torn (plus more for garnish)
- 1½ pounds refrigerated cheese tortellini or tortelloni (about 24 ounces)
- 1½–2 cups shredded whole-milk mozzarella (or a blend with smoked provolone)
- 1/4 cup finely grated Parmigiano Reggiano
Instructions
- Preheat oven to 350°F and lightly oil a 3– to 3.5-quart baking dish (13×9 works well) or use an oven-safe skillet.
- Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking into crumbles, until browned and cooked through. Drain excess fat.
- Over low heat, stir marinara, mascarpone, and basil into the sausage. Cook until the mascarpone melts and the sauce is smooth. Taste and season if needed.
- Bring a large pot of salted water to a gentle boil. Cook tortellini until al dente, about 2–3 minutes for refrigerated pasta. Reserve 1/4 cup pasta water and drain.
- Gently toss the drained tortellini with the sauce, adding 2–4 tablespoons reserved pasta water to help the sauce cling.
- Transfer to the prepared baking dish, sprinkle with mozzarella and Parmesan, cover with foil, and bake 20–25 minutes until hot and bubbly. Uncover and bake 5 more minutes. Optional: broil 1–2 minutes for a golden top, watching carefully.
- Let rest a few minutes before serving. Garnish with fresh basil and serve with red pepper flakes on the side if desired.
Notes
Baking dish: If your skillet is oven-safe and large enough, you can bake the dish in it. Otherwise, transfer to a baking dish as directed.
Seasoning the sauce: Taste before assembling and adjust with Italian seasoning, garlic powder, salt, pepper, or red pepper flakes as needed.
This recipe was inspired by a classic baked tortellini preparation popularized by well-known Italian-American chefs.
Nutrition Estimate
Calories: 826 kcal | Carbohydrates: 57 g | Protein: 38 g | Fat: 49 g | Saturated Fat: 21 g | Sodium: 1835 mg
Nutrition information is an estimate and should be used as a guideline only.
About our recipes
Recipes are developed using US customary measurements and have not been adjusted for high-altitude cooking.