Italian Sausage Tortellini Bake

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while maintaining texture.

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage is lower in fat and calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Heat one tablespoon of olive oil in a six-quart Dutch oven.

Add one diced onion and one to one-and-a-half pounds of ground Italian sausage; cook for six to eight minutes until the sausage is cooked through and the onions are softened.

Drain any excess grease.

Return to heat and add one tablespoon of minced garlic; let toast for about sixty seconds.

Pour in a twenty-eight-ounce can of crushed tomatoes and a fifteen-ounce can of tomato sauce.

Sprinkle in two teaspoons of sugar, one teaspoon of basil, one teaspoon of oregano, half a teaspoon of salt, and a quarter teaspoon of black pepper; stir and bring to a simmer.

Stir in twenty ounces of cheese tortellini; gently press the tortellini down with the back of a spoon to ensure they are submerged.

Sprinkle on two cups of shredded mozzarella and a quarter cup of grated Parmesan cheese.

Bake in a 375-degree oven for about twenty to twenty-five minutes until the sauce is bubbling and the cheese is melty and gooey.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens