Chicken sausage and Tortellini pan Pasta Bake recipe
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This hearty meal is cheesy, cozy and comforted in a saucepan. Prepared in just 35 minutes, it is all you can want in a pan Pasta dish. The decision for chicken sausage in Italian style and a high-quality Marinara sauce ensures an outbreak of rich aromas. Instead of cooking the tortellini separately in boiling water
This dish is well balanced with the sweet, sharp Marinara sauce, the creamy ricotta and the slightly spicy, juicy chicken sausages. The baby spinach becomes silky and adds a nice splash of color. The cheese tortellini are hearty, perfectly tender and ensure really satisfying bites.
All ingredients are easily available in their local grocery store. Use chilled, prefabricated tortellini for this recipe, not the shelf stability. With this water ratio, Shelf Stall Tortellini cannot cook directly in the sauce. For the ricotta I recommend the Galbani brand – it is reliably thick, smooth and creamy.
Serve this with A Crispy, refreshing light salad Or if you are like me, I love to use roasted garlic bread to enjoy the additional sauce from my plate.
Recipe tips
- Hold on chilled tortellini-Make sure you use chilled tortellini, not the shelf stability, for this recipe. I like Rana Brand, but every brand will do it! Cooking the shelf stable tortellini takes much longer and cannot cook directly in the sauce with this ratio of water.
- Use a better ricotta– I recommend Galbani Brand for the ricotta. It is reliable thick, smooth and creamy, and I think that sometimes some other brands can be watery.
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1 cup (approx. 8 ounces) Full milk ricotta
1 tablespoon fine chopped fresh basil Leaves and more leaves for garnish
1 large clove of garlicGrated on a Raspel gray grated
1/2 teaspoon fine Salt
1/4 teaspoon ground black pepper
2 tablespoon olive oil
1 pound Hot Italian style Chicken sausagefrom housings removed
1 (24 -unzen) Jug Marinara sauce (approx. 3 cups)
1 cup Water
1 (10 ounces) package Cabice cheese tortellini
1 (5 ounces) package Baby spinach (approx. 5 cups)
1 cup (4 oz) Skined low-moss, part-ski-mozzarella cheese
Collect the ingredients. Heat the oven to 400 f with a rack in the middle position.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Stir in 1 cup of whole milk ricottaPresent 1 tablespoon of finely chopped basilPresent 1 big clove of garlic, gratedPresent 1/2 teaspoon of fine saltAnd 1/4 teaspoon of ground black pepper in a small bowl. Set aside.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
heat 2 tablespoons of olive oil In a large (11 to 12-inch) oven-safe pan over medium to high. Add 1 pound of hot chicken sausage in Italian style, removed from the coverAnd cook with occasional stirring to disassemble the sausage into bite -sized crumbs until they brown, about 5 minutes.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Stir in 1 (24 -unzen) Jar Marinara sauce And 1 cup of water And simultaneously simmer. Simmer 1 (10-Uszen) package chilled cheese tortellini. Cook with occasionally stirring until the tortellini to clap for 2 to 3 minutes.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Gradually stir in 1 (5 -unzen) package baby spinachOne handful after the other until it is about 3 minutes in the wild. Remove the pan from the stove.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Dollop The reserved ricotta mixture in the piling of tablespoons over the tortellini and the sausage mixture in the pan and spread 1 cup (4 ounces) shredded low-moisture part-skim mozzarella Around the Ricotta Dollops.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Transfer the pan into the oven and bake until the cheese melted, about 10 minutes. Turn the oven to fry and fry until the cheese is slightly browned, 2 to 3 minutes.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Take out of the oven and let it cool for 5 minutes before serving it. Serve hot, garnished with Additional fresh basil leaves.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
This recipe was developed by Nicole Hopper
How to store
Remains can be kept in an airtight container in the refrigerator for up to 3 days.
Prepare the dish by step 6, cover it up to 1 day and then bake it in the oven until it is heated and the sauce bubbles.
Do you feel adventurous? Try this:
- Every tortellini will do it– Substitute Cheese Tortellini for any other taste of chilled tortellini.
- Under another sausage– Substitutes Chicken sausage for turkey or pig sausage in Italian style. Since pig sausage contains more fat, you have to put some of it after the browning.
| Nutritional information (by portion) | |
|---|---|
| 495 | Calories |
| 25g | Fat |
| 35g | Carbohydrates |
| 32g | protein |
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| Nutritional information | |
|---|---|
| Portions: 4 to 6 | |
| Amount per serving | |
| Calories | 495 |
| % Daily value* | |
| 25g | 32% |
| Saturated fat 9g | 47% |
| 107 mg | 36% |
| 1687mg | 73% |
| 35g | 13% |
| Dietary 4G | 14% |
| Total sugar 8G | |
| 32g | |
| Vitamin C 10mg | 51% |
| Calcium 367mg | 28% |
| Iron 3mg | 19% |
| Potassium 856 mg | 18% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
(Nutritional information is calculated with an ingredient database and should be considered an estimate.)
