Sausage Pesto Tortellini Casserole

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 1 reviews

Sausage Pesto Tortellini Casserole made with 6 Ingredients only, is full of flavor, hearty and perfect for delicious and quick weeknight dinners.

The casserole is a favorite at our place. Like Cheesy Crack Chicken Casserole and Chicken Spaghetti Casserole, this is the ultimate comfort food to make at home.

Sausage Pesto Tortellini Casserole

Sausage Pesto Tortellini Casserole

Sausage Pesto Tortellini Casserole is such an incredible, delicious and easy meal to make. Made with bright and wholesome ingredients, this dish comes together super quickly and lets you enjoy more time with your family. We are a busy family, but we still love to cook lots of homemade dinners to show our son how fun homemade dinners can be.

This Sausage Pesto Tortellini Casserole is loaded with fresh spinach, sweet Italian chicken sausage, grape tomatoes, pesto, and cheese. This will become your go-to meal during crazy weeknights, and it looks so good that you can even make it for date nights and friends!

Tips and Tricks for the perfect Sausage Pesto Tortellini Casserole:

  • Start with fresh and quality pasta. I love using three-cheese tortellini as they are cheesy and delicious.
  • This recipe is really versatile, so you can totally use your favorite type of sausage. Since I was going for an Italian theme, I added Sweet Chicken Sausage.
  • To add some heat to the dish, use some spicy sausage and some red pepper flakes.
  • Use fresh ingredients. Adding fresh grape tomatoes and spinach, will brighten up your dish and add some juiciness and sweetness that will balance the cheese.
  • Use quality cheese, to save time I buy shredded cheese, but make sure it’s creamy and fresh.
  • Don’t overcook the tortellini! Cook it 1 or 2 minutes less than the recommended time as you will also have to bake it.
  • If you want to add more flavor you can add some minced garlic, fresh black pepper and top your casserole with fresh basil.

Sausage Pesto Tortellini Casserole Recipe

How to make Pesto Sauce at home?

Pesto Sauce can be easily made at home with only a few ingredients:

  • 1 cup fresh basil leaves
  • 2-3 cloves garlic, peeled
  • 3 tablespoons pine nuts
  • 1/2 cup freshly grated Parmesan
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup olive oil
  • 1/2 jalapeno – optional*

Directions:

  1. To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor. With the motor running on low, add olive oil, salt, and pepper until emulsified and ready.
  2. To add heat to it, you can add fresh jalapeno to the mix or red pepper flakes.
  3. Store in an airtight container in the refrigerator for up to 1 week.

How to freeze this Tortellini Casserole:

To freeze, cover pan tightly with plastic wrap and foil. Freeze for up to 6 months. When ready to cook, thaw in refrigerator overnight. Remove cover and bake at 350 degrees for about 30-45 min.

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5 from 1 reviews

Sausage Pesto Tortellini Casserole

Author: Catalina Castravet Serves: 6 servings
Prep time: 10 minutes Cook time: 20 minutes Total time: 30 mins

Ingredients

Instructions

Nutrition information

0 Calories: 571 Carbohydrates: 24 Protein: 34 Fat: 37 Saturated Fat: 15 Cholesterol: 120 Sodium: 1226 Potassium: 214 Fiber: 2 Sugar: 3 Vitamin A: 2400 Vitamin C: 8.3 Calcium: 555 Iron: 2.4
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Comments

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Taylor @ The Girl on Bloor

OMG this literally looks like the perfect winter dinner!!!! Funnily enough I just picked up a package of tortellini the other day because I've developed a serious craving. Paired with pesto? Even better!!!

Reply

Rachelle @ Beer Girl Cooks

Whoa! That's some cheesy delicious pasta!

Reply

Megan @ MegUnprocessed

Looks wonderful. Great photography!

Reply

Karly

There's no way to go wrong with tortellini and that much yummy, melty cheese. I mean seriously, this is what pasta dreams are made of!

Reply

Amy

What is a "package" of pesto? 8oz jar??

Reply

store-bought pesto

Reply

M’Liz Riechers

Please don’t rate a recipe unless you have actually made it. Saying that a recipe “looks good” isn’t helpful to those of us looking for honest feedback on it.

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Rachel Gillespie

Do you bake then freeze? Or freeze assembled? And what's the reheat time?

Reply

both will work great

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