Baked Tortellini with Tomatoes and Cheese Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 12 ounces - Hot or Mild Italian Sausage, in casing
  • 1 tablespoons - Balsamic or Red Wine Vinegar
  • 2 - Medium Onions, diced
  • 1 - Large Red Pepper, finely diced
  • 1 - Medium Zucchini, finely diced
  • 1/2 teaspoons - Pepper Flakes
  • 1/2 teaspoons - Dried Rosemary
  • - Salt, to taste
  • 1 pinchs - Sugar
  • 16 ounces - Diced Tomatoes, drained
  • 15 ounces - Plum Tomato Sauce
  • 27 ounces - Fresh Tortellini, 3 9oz packages; cooked according to package
  • 12 ounces - Cheese, Prefer mix of Mozzarella, Fontina and Parmesan, shredded
  • 1/2 cups - Fresh basil leaves, packed; minced
  • Directions:

    1. Put sausage in a skillet and add 1/2-inch water. Cook, turning several times, until sausage is cooked through. Spill off any remaining water and prick the skin of the sausage in several places. Cook over medium-high heat until browned. Remove from the pan and set aside.

    2. Return the skillet with the drippings to high heat and pour in the vinegar. Cook 1 minute then add the onions, bell pepper, zucchini, red pepper flakes, salt and sugar. Cook, stirring often, until vegetables are tender, 6 to 7 minutes. Remove from the heat and add the drained tomatoes and the plum tomato sauce then the tortellini.

    3. In a medium bowl, toss the cheese with the basil. Stir 1 cup into pasta mixture. Cut the sausage into thin coins and add to the pasta. Transfer pasta to a lightly greased 13- by 9-inch baking pan. Sprinkle remaining cheese over top. Recipe can be prepared a day in advance to this point and refrigerated; bring to room temperature before baking.

    4. Bake the pasta, uncovered, in a hot, 350° oven until heated through, about 35 minutes. Serve hot.

    Main Ingredient:


    Category:  Vegetarian

    Cuisine:  Italian

    Prep Time: 25 min
    Cook Time: 55 min

    Posted By:


    Posted On:

    May 6, 2020

    Print Recipe

    Speak Your Mind