📝 About This Recipe
This Tortellini al Forno is the ultimate Italian comfort food, featuring pillowy cheese-filled pasta enveloped in a rich, velvety tomato-cream sauce. We elevate the classic bake with zesty Italian sausage, fresh spinach, and a decadent blanket of molten mozzarella and sharp Parmesan. It is a harmonious celebration of textures—crispy golden edges meeting a tender, cheesy heart—perfect for family gatherings or a cozy night in.
🥗 Ingredients
The Pasta & Protein
- 20 ounces Cheese Tortellini (refrigerated or frozen)
- 1 pound Mild Italian Sausage (casings removed)
- 1 tablespoon Olive Oil (extra virgin)
The Rosa Sauce
- 24 ounces Marinara Sauce (high-quality store-bought or homemade)
- 1/2 cup Heavy Cream (for richness)
- 4 cloves Garlic (minced)
- 1/2 cup Yellow Onion (finely diced)
- 2 cups Fresh Baby Spinach (packed)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red Pepper Flakes (optional for heat)
The Cheese Topping & Garnish
- 2 cups Shredded Mozzarella (low-moisture works best)
- 1/2 cup Parmesan Cheese (freshly grated)
- 1/4 cup Fresh Basil (chiffonade or torn)
- Kosher Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or non-stick spray.
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2
Bring a large pot of salted water to a boil. Cook the tortellini for 2 minutes less than the package directions suggest (they should be slightly underdone, as they will finish cooking in the oven).
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3
Drain the tortellini and set aside, tossing with a tiny splash of olive oil to prevent sticking.
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4
In a large oven-proof skillet or sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon until browned and cooked through (about 6-8 minutes).
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5
Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of the rendered fat in the pan.
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6
Add the diced onions to the skillet and sauté for 3-4 minutes until translucent. Stir in the minced garlic, oregano, and red pepper flakes, cooking for another 60 seconds until fragrant.
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7
Pour in the marinara sauce and bring to a gentle simmer. Reduce heat to low and stir in the heavy cream to create a beautiful 'Rosa' sauce.
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8
Add the fresh baby spinach to the sauce, stirring until it just begins to wilt.
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9
Fold the cooked sausage and the par-boiled tortellini into the sauce, ensuring every piece of pasta is well-coated. Taste and season with salt and pepper.
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10
Transfer the mixture to your prepared baking dish (or leave in the skillet if it is deep enough and oven-safe).
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11
Evenly sprinkle the shredded mozzarella and grated Parmesan over the top of the pasta.
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12
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese has melted into a golden-brown crust.
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13
For an extra-crispy top, turn the broiler on for the last 2 minutes of cooking, watching closely to avoid burning.
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14
Remove from the oven and let rest for 5 minutes. This allows the sauce to set slightly so it clings to the pasta.
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15
Garnish with fresh basil and serve immediately while the cheese is still stretchy and hot.
💡 Chef's Tips
Always undercook the tortellini by 2-3 minutes during the boiling stage; they absorb sauce in the oven and will become mushy if fully cooked beforehand. Use a block of mozzarella and grate it yourself for a much better melt than pre-shredded varieties, which contain anti-clumping starches. If the sauce looks too thick before baking, add a splash of the pasta cooking water to loosen it up. For a vegetarian version, swap the sausage for sautéed mushrooms or zucchini and use a mushroom-based marinara. To make ahead, assemble the dish (without baking), cover tightly with foil, and refrigerate for up to 24 hours. Add 10 minutes to the baking time.
🍽️ Serving Suggestions
Serve with a side of crusty garlic bread to soak up the extra Rosa sauce. A crisp Arugula salad with a lemon-balsamic vinaigrette provides a perfect acidic contrast to the rich pasta. Pair with a medium-bodied Italian red wine like Chianti or Barbera. Roasted broccolini with lemon zest and red pepper flakes makes an excellent green accompaniment. Finish the meal with a light lemon sorbet to cleanse the palate after the decadent cheese.