One Pot Italian Sausage Tortellini Bake

If you love pasta night, this One Pot Italian Sausage Tortellini Bake is going to be a new favorite. The sausage browns right in the pan, building layers of rich, savory flavor that mingle with garlic, onion, and herbs. Everything simmers together in a thick tomato sauce with the tortellini cooking directly in the sauce. Then it’s topped with mozzarella and Parmesan, baked until the cheese melts into a bubbly golden blanket of goodness.

For soup season, try my tomato tortellini soup for a steamy bowl of comfort food.

Why My Recipe

• One-pan, no-boil baked method with pasta cooking directly in sauce.
• Loaded with cheesy tortellini, savory sausage, and a tasty tomato sauce.
• Comes together fast for an easy weeknight dinner the whole family will love.

Most recipes for tortellini bake have you boil the pasta first or mix in a heavy cream sauce that can drown out the flavor. Not this one. The tortellini cooks right in the sauce so it soaks up every bit of flavor, and the texture stays perfect (not mushy). The tomato base keeps it savory and flavorful, while the cheese on top gives you that oven-baked finish. It’s the easiest, most flavorful version out there, and it all happens in one pot from start to finish.

Ingredient Notes

• Olive Oil: Use regular olive oil for sautéing the onion and sausage. Extra virgin works too, but save the fancy stuff for drizzling.
• Yellow Onion: A small yellow onion adds a nice sweetness that balances the tomato sauce. White onion will also work if that’s what you have.
• Italian Sausage: Choose between mild or hot depending on your preference. Mild gives a classic Italian flavor, while hot adds a little kick. You can also swap in chicken or turkey sausage for a lighter version.
• Garlic: Freshly minced garlic is best for that rich, aromatic flavor. If you only have garlic powder, use 1 teaspoon in place of the fresh garlic.
• Crushed Tomatoes: Look for good-quality canned crushed tomatoes for the best flavor. San Marzano-style tomatoes give a slightly sweeter, richer sauce.
• Tomato Sauce: A can of plain tomato sauce helps make the dish saucier and smooths out the texture of the crushed tomatoes.
• Granulated Sugar: Just a touch balances the acidity of the tomatoes. Don’t skip it—it really rounds out the sauce.
• Dried Oregano and Basil: These two classic Italian herbs bring warmth and depth to the sauce. You can substitute 2 teaspoons of Italian seasoning if you prefer.
• Salt and Black Pepper: Adjust to taste, especially if your sausage is already seasoned.
• Cheese Tortellini: Use refrigerated or frozen cheese tortellini. If using frozen, there’s no need to thaw—it will cook perfectly in the sauce.
• Mozzarella Cheese: Shred it fresh if you can; pre-shredded cheese doesn’t melt as smoothly.
• Parmesan Cheese: Freshly grated Parmesan gives the best salty, nutty flavor. Feel free to sprinkle a little extra on top before serving.
• Fresh Parsley: Adds a pop of color and a bit of freshness at the end. You can also use fresh basil if you prefer.

Refrigerated vs Frozen vs Dried Tortellini

I’ve tested this recipe every which way, and here’s what you need to know. Refrigerated and frozen tortellini both work great. They bake up tender and plump with just the right bite, and they soak in all that delicious sauce as they cook.

Refrigerated tortellini are the most common and usually cook slightly faster. Just toss them right into the sauce and bake as directed.

Frozen tortellini are a little less expensive and just as tasty. You don’t even need to thaw them first.

Dried tortellini can work, but they don’t give you that same soft, cheesy texture that makes this dish special. They need more liquid and a longer bake time, and even then, the results aren’t quite the same. Stick with refrigerated or frozen for the best texture and flavor.

Picking Your Sausage

Sausage is the backbone of the flavor here, so pick one that fits your taste. Mild Italian sausage gives you a classic flavor that pairs perfectly with the cheese and tomato sauce. If you like a little heat, go for hot Italian sausage instead. It adds a little kick that my family definitely loves.

You can also use sweet Italian sausage if you like that touch of fennel or even chicken or turkey sausage for a lighter version. Just keep in mind that leaner sausages release less fat, so you may want to add a small drizzle of olive oil while they cook.

Optional Add-Ins

This recipe is amazing as-is, but it’s also a great base to customize. If you want to sneak in a few veggies, try adding about two cups of baby spinach right before topping with cheese.. It wilts right into the sauce and adds a pop of color.

For a little extra flavor, sauté one diced bell pepper or eight ounces of sliced mushrooms with the onion. The mushrooms bring out the savory notes in the sausage, while the peppers add a little sweetness that balances the acidity of the tomato sauce.

If you love things extra cheesy, mix half a cup of ricotta or cream cheese into the sauce before adding the tortellini. It gives the sauce a slightly creamy, rich texture without turning it into a heavy cream-based dish.

You can also swap the mozzarella for provolone for more stretch or add a sprinkle of pecorino romano for a saltier bite.

What Makes this Sauce Pop

A great sauce doesn’t just happen, yet this one sure feels like it does! It’s built layer by layer. Browning the sausage first gives you those little caramelized bits on the bottom of the pan. Don’t rush this step. That’s where the magic starts.

Once the sausage is browned, the onion and garlic go in. The heat softens the onion and takes away that sharp bite, and the garlic turns fragrant and buttery. If you really want to deepen the flavor, stir in a tablespoon of tomato paste right before adding the crushed tomatoes. Let it cook for about a minute so it caramelizes a bit. That extra minute makes the sauce taste like it’s been simmering for hours.

The crushed tomatoes and tomato sauce blend together into a rich, thick base. A small pinch of sugar balances the acidity and keeps the sauce smooth.

Pan Size Matters

For this recipe, the right pan makes all the difference. If you’re using a 12-inch skillet, make sure it’s a deep one, like a braiser pan. You’ll need enough room for the sauce, tortellini, and all that glorious cheese on top. A 4 to 6-quart pot is a safe bet.

Enameled cast iron is my favorite because it holds heat evenly and goes straight from the stove to the oven without missing a beat. If you don’t have one, don’t worry, any oven-safe pot will do the job.

If your skillet or pot isn’t oven safe, you can transfer everything to a 9×13 baking dish once the tortellini are coated in sauce and topped with cheese. It’s an extra step, but it works just as well.

Troubleshooting and FAQ