Description
Rich, cheesy, and ridiculously easy—this casserole is the ultimate weeknight (or anytime) comfort food. Savory sausage, plump cheese tortellini, creamy Alfredo and tangy marinara combine under a golden, bubbly mozzarella blanket. No pre-boiling required, minimal effort, maximum flavor.
Ingredients
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2 bags (≈18 oz each) cheese tortellini (fresh or frozen)
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1 lb spicy Italian sausage (casings removed if using links)
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1 jar (≈15 oz) Alfredo sauce
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1 jar (≈24 oz) red pasta sauce (marinara)
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2 cups shredded mozzarella cheese
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Optional: red pepper flakes, ½ cup grated Parmesan, fresh basil or parsley
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Salt & pepper to taste
Chef Tips & Swaps:
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Sweet Italian sausage or turkey sausage for milder flavor
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Three-cheese or spinach tortellini for extra depth
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Mix roasted vegetables or artichoke hearts for a veggie boost
Instructions
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Preheat & Prep:
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with oil or butter.
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Brown the Sausage:
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Cook sausage over medium-high heat until browned and cooked through (≈7–8 min). Drain excess fat, leaving a touch for flavor.
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Mix Everything Together:
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In a large bowl (or skillet), combine cooked sausage, uncooked tortellini, Alfredo sauce, and red sauce. Stir until all tortellini are coated.
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Assemble & Top with Cheese:
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Pour mixture into prepared baking dish. Spread evenly and sprinkle mozzarella (and optional Parmesan) over the top.
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Bake Covered:
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Cover tightly with foil and bake for 25 minutes. Remove foil and bake 10–15 more minutes until cheese is melted, bubbly, and golden. Optional: Broil 1–2 min for extra color.
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Rest Before Serving:
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Let sit 5–10 minutes to allow sauce to thicken slightly. Serve straight from the dish with a salad or garlic bread.
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Notes
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Vegetarian: Replace sausage with mushrooms, bell peppers, and spinach (sauté first).
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Chicken & Sun-Dried Tomato: Swap sausage for cooked chicken and use sun-dried tomato Alfredo.
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Spicy Kick: Use hot Italian sausage and arrabbiata sauce; top with mozzarella and pepper jack.
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Gluten-Free: Use gluten-free tortellini and certified GF sauces.
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Extra Veggies: Add 1 cup roasted zucchini, broccoli, or drained artichoke hearts.