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Baked tortellini with sausage, tomato sauce, spinach, and melted mozzarella in a skillet

Baked Tortellini with Sausage and Tomato Sauce Skillet

Baked Tortellini with Sausage and Tomato Sauce Skillet is a comforting, hearty pasta dish with tender cheese tortellini, savory sausage, rich tomato sauce, and a creamy melted cheese finish. It is an easy skillet meal that works well for a satisfying weeknight dinner.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 + servings
Course: Dinner
Cuisine: Italian
Calories: 514
Ingredients Method Notes

Ingredients
  

Sausage and vegetables
  • 1 tablespoon avocado or olive oil
  • 1 lb. ground Italian sausage
  • 2-3 carrots, chopped
  • 2-3 stalks of celery, chopped
  • 1 yellow onion, minced
  • 3 large cloves garlic, minced
  • 1 teaspoon fennel seeds, crushed
Sauce and tortellini
  • one 25-ounce jar of tomato sauce OR a can of San Marzano tomatoes
  • 10-15 oz / 425 g refrigerated cheese tortellini
  • 1 1/2 – 2 cups chicken broth
Spinach and cheese
  • 2 cups baby spinach, torn
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan
Garnish and serving
  • finely chopped parsley
  • this garlic bread

Method
 

Cooking
  1. Heat a very large oven-safe skillet over medium-high heat. Add the oil and ground sausage, breaking it apart with a wooden spoon, and cook until browned. Transfer the sausage to a bowl and remove any excess oil from the skillet, leaving about a tablespoon if desired.
  2. Add the carrots, celery, onion, garlic, and fennel seeds to the skillet. Cook until the vegetables are softened and fragrant, adding a small amount of salt or oil if needed. Return the sausage to the pan.
  3. Stir in the tomato sauce, tortellini, and 1 cup of chicken broth. Bring the mixture to a low simmer and cook for about 5 minutes to cook the tortellini. Add some or all of the remaining broth if more liquid is needed, and cover briefly on low heat if desired.
Baking
  1. Taste the skillet mixture and adjust seasoning if using canned tomatoes. Stir in the spinach until wilted, then cover the surface with mozzarella cheese. Transfer the skillet to the oven at 375°F (190°C) for 8-10 minutes, or until the cheese is melted.
Serving
  1. Finish with grated Parmesan and chopped parsley. Serve with garlic bread.

Notes

Tortellini package sizes vary between 10-20 ounces, and the amount used depends on the size of the pan. The recipe is flexible, as the available space in the skillet determines how much tortellini can be added. The photos use a 3 quart sauté pan; if the pan seems too small, use a larger Dutch oven or similar pan to provide enough room.