In our household, crafting the weekly menu is a balancing act. We have two children with very different palates, an athletically inclined husband who needs ample calories, and everyone is juggling full-time schedules. Our meals need to be quick, simple, and universally appealing in both taste and portion size.
As the main chef and driver for our family, I strive to whip up dishes using just one pot or pan whenever possible. It can be quite a puzzle, akin to solving a blindfolded Rubik’s cube.
One recipe that consistently delights everyone at our dinner table and simplifies my meal planning is my one-pan tortellini bake. This dish, loaded with cheese and sauce, has become a symbol of culinary harmony in our home. It’s comforting, familiar, and always brings smiles.
Reasons to Embrace This One-Pan Wonder
My one-pan tortellini bake is a go-to in our kitchen because it never fails to please a crowd. It requires minimal preparation and delivers maximum flavor, making it my top pick for an effortless and gratifying meal.
What makes this pasta bake stand out is its adaptability. You can adjust the ingredients according to your cravings—be it more vegetables, different spices, or a bit of extra heat. The combination of bubbling cheese and savory pasta never disappoints, and since it all comes together in one pan, cleanup is incredibly easy!
To complement the richness of the pasta, this dish pairs well with a light, fresh side. A simple salad of mixed greens with a zesty dressing or a tangy green vegetable dish are perfect accompaniments.
Crafting My One-Pan Tortellini Bake
To serve 4 to 6 people, gather the following ingredients:
– 1 1/2 tablespoons of olive oil
– 1 pound of ground Italian sausage (mild or spicy)
– 1 medium yellow onion, finely chopped
– 2 bell peppers, finely chopped
– A pinch of crushed red pepper flakes (optional)
– Salt and freshly ground black pepper to taste
– 3 large garlic cloves, minced
– 1/2 teaspoon of Italian seasoning
– 3 cups (around 24 ounces) of high-quality marinara sauce
– 2 cups of chicken broth
– Two 8 to 9-ounce packages of refrigerated cheese tortellini
– 2 cups (8 ounces) of shredded mozzarella cheese
– Fresh basil or finely chopped parsley for garnish
Start by preheating your oven to 375°F. Heat the olive oil in a large (12-inch) oven-safe skillet over medium-high heat. Add the sausage, breaking it into medium chunks. After about 2 minutes, incorporate the onion, bell pepper, red pepper flakes, and season with salt and pepper.
Continue to cook, breaking the meat apart, until the vegetables soften and the meat is fully cooked, about 8 to 10 minutes. If needed, drain the fat and then return the skillet to the stove. Add garlic and Italian seasoning and stir for about a minute until fragrant.
Next, stir in the marinara sauce and broth, bringing it to a low boil. Reduce the heat and let it simmer for 5 minutes, adjusting seasonings to taste. The flavor of the sauce is crucial as it’s the primary flavor of the dish.
When ready, bring the sauce back to a low boil, add the tortellini, and mix well. Remove from heat, sprinkle with mozzarella cheese, and bake in the oven until the cheese is golden and bubbly, and the pasta is tender, about 20 to 25 minutes.
Serve sprinkled with fresh herbs. Store any leftovers in a sealed container in the fridge for up to three days, reheating as needed in the microwave.
Personalizing Your Tortellini Bake
– Tortellini Options: I prefer using refrigerated 3-cheese tortellini, but in a pinch, shelf-stable tortellini will do—just add more broth and extend the cooking time by 10 to 15 minutes. Frozen tortellini should also work well with similar adjustments.
– Adding Vegetables: For a nutritional boost, mix in 2 cups of thinly sliced baby spinach or kale with the tortellini, allowing it to wilt seamlessly into the sauce. You can also sneak in finely chopped carrots and celery with the onions and peppers for a discrete veggie presence.
– Meat Variations: If pork isn’t your preference, well-seasoned ground beef, chicken, or turkey are excellent substitutes. To mimic Italian sausage flavors, season generously with dried parsley, Italian seasoning, garlic, and more. For a plant-based version, use crumbled vegan meat.
– Spicing It Up: I start with mild sausage and a modest amount of red pepper flakes for my kids, but if your family enjoys spicier food, opt for hot sausage and increase the red pepper flakes or mix in some Calabrian chili paste.
– Prepping Ahead: Most of this dish can be prepared a day in advance. Follow the recipe up to the final simmering stage of the sauce, then cool and refrigerate. When ready to serve, reheat the sauce to a low boil, add extra broth if needed, mix in the tortellini, top with cheese, and bake as directed.
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
