Sausage Pesto Tortellini Casserole

Sausage Pesto Tortellini Casserole has only six ingredients and is full of flavor, hearty, and delicious. It’s easy enough to be served on a weeknight yet fancy enough for a special occasion.

With just six ingredients, this flavorful casserole can be on your table in about 40 minutes. The cheesy tortellini, filled with Romano, parmesan, and ricotta cheeses, are combined with sweet chicken sausage and juicy tomatoes.

The whole dish is coated in pesto sauce and generously topped with cheese. Bursting with Italian flavors, this dish is a delicious combination of simple, quality ingredients that turn into something exquisite when mixed together.

This easy recipe also makes a great freezer meal. Since the preparation is quick and easy, I usually make two and freeze one for later. Another great thing about this meal is that it’s made with affordable, easy-to-find ingredients. A foolproof recipe that anyone can make.

Why you will love this recipe

• Cooked in 30 minutes: The perfect family dinner in 30 minutes with so many vibrant flavors.
• Just a handful of ingredients: Six ingredients are all that is needed including chicken sausage, pesto, tortellini, spinach, tomatoes, and cheese.
• Easy instructions: The steps are foolproof. There is no way it can be messed up.
• Stay home and save money: No need to go out and spend extra money when you can make it better at home.

What you’ll need to make sausage pesto tortellini casserole

Special items

• Large pot – To boil the tortellini.
• Large skillet – For browning the sausages.
• Casserole dish – I use a nine-inch casserole dish for my small casserole.
• Bowls
• Cooking utensils

Ingredients

• Three-cheese tortellini – This egg pasta is filled with ricotta, parmesan, and romano cheeses for a perfect blend of savory and a little hint of sweetness.
• Pesto – Use my easy recipe for homemade pesto with just a few ingredients including basil, olive oil, pine nuts, garlic, and parmesan, or buy some from the store for a garlicky nutty boost of flavor.
• Sweet chicken sausages – Adds a scrumptious taste of sweet chicken flavored with fennel and anise with an aroma that will make your mouth water.
• Fresh spinach – I like to use organic baby spinach for a slightly sweet and grassy flavor with tender stems that seem to melt when cooked.
• Grape tomatoes—These tiny tomatoes are perfect for cooking because they do not have to be cut, so the juices can remain inside where they belong.
• Shredded mozzarella cheese—This mildly sweet cheese is perfect for this dish. Be sure to shred your own from a fresh brick of cheese just before using it.
• Olive oil – Use a high-quality extra-virgin olive oil for a light texture and mild flavor.

How to make sausage pesto tortellini casserole?

1. Preheat the oven and prepare the dish: First, preheat the oven to 400 degrees F and grease a nine-inch casserole dish with one tablespoon of olive oil.
2. Boil the tortellini: Now, add water to a large pot over medium-high heat. When the water starts boiling, cook the tortellini for two minutes less than the recommended time on the package. Then, drain and return it to the pot. Pour in the pesto and stir it gently to combine.
3. Brown the sausages: After, add two tablespoons of olive oil to a large skillet over medium heat. Slice the sausages and cook them in the hot skillet for three minutes, stirring frequently, until they start to brown. Then, remove the skillet from the heat.
4. Bake the casserole: Put the sausages, spinach, tomatoes, and all but one cup of cheese into the pot with the tortellini and stir gently. Pour it into the prepared casserole dish and top with the remaining cheese before baking for 20 to 25 minutes or until the top looks golden brown.
5. Rest and serve: Let it rest for 10 minutes before serving.

Expert tip

Finding the best tortellini

Fresh or frozen, homemade or storebought? Because this is a casserole that is supposed to be a quick and easy meal, I chose to use frozen store-bought three-cheese tortellini for this recipe. However, there are many other choices. One of my favorite fresh tortellini is Trader Giotto’s Cheese Tortellini. It is really packed full of creamy cheese that is very flavorful and the pasta is toothsome.

The best refrigerated ones were Rana Cheese Lovers’ Tortelloni, which is larger but is so delicious that no sauce is needed. The DeLallo Three-Cheese Tortellini Pasta with durum wheat semolina is pretty incredible as well.

Recipe variations and add-ins:

• Different meat: I sometimes use pork or beef sausage instead of chicken for different flavors and they are both like totally different meals, each of them exquisite in their own way.
• Thanksgiving pesto casserole: Use turkey sausage, add cranberries, and toss in some sweet potatoes for a Thanksgiving theme.
• Crack pesto tortellini casserole: To make this completely irresistible, add crunchy bacon, cheddar cheese, and ranch seasoning.
• Alfredo style: Add a half cup of my creamy Alfredo sauce to make this a dreamy and creamy casserole the kids will ask for again and again.
• Spice it up: Toss in some chopped jalapenos, hot sauce, and red pepper flakes for spicy food lovers.
• Add some veggies: Make it even heartier with some broccoli, carrots, corn, green beans, mushrooms, and chopped bell peppers.
• Vegetarian: Skip the meat and add in more veggies!

Serving suggestions:

Try some of my favorite ways to serve this sausage pesto tortellini casserole.

• Serve with a side of my homemade breadsticks for soaking up the extra cheesy sauce.
• Another thing that would go great with this delectable casserole is a salad. Try my sweet and savory strawberry spinach salad with diced avocado, spinach, and radish rounds.
• Looking for a wine pairing? I love this with Primitivo, Fer Servadou, or Chianti Classico.
• Serving this for date night? For dessert, make it special with this strawberry tiramisu.

Frequently asked questions

Why is are my tortellini soggy?

If you let them boil too long, it will end up soggy because it will continue cooking in the oven. Remember to stop boiling it two minutes before the instructions on the box say. It typically takes about seven minutes. The right time will probably be around five minutes. Then, drain them under cool running water before adding them back to the pot to mix with the pesto. They will keep cooking during the time they are in the oven.

Why is my pesto bitter?

It can be bitter if the olive oil is too old or rancid. The basil could be the problem too. Sometimes, a bad batch of basil can ruin a whole batch of fresh pesto. But the nuts can also cause the sauce to go sour. Whether the pesto was made at home or store-bought, using nuts that were not ripe or were overripe will cause the pesto to taste bad. Some ways to fix this are to add romano cheese, add some honey, pour in a bit of fruit juice, drizzle in some vinegar, or add a pinch of salt. 

Can I make it without the pesto?

Yes, this recipe can be made without the pesto. I have specifically chosen preto for its bold flavor, freshness, and earthiness. I think it pairs nicely with the other ingredients. However, if you are not a fan, use a different sauce, like marinara sauce, vodka sauce, or Alfredo sauce.

How to store:

• Refrigerate: Refrigerate in a sealed container for up to four days. 
• Freezing: Place leftovers in a freezer-safe baggie or container to keep them in the freezer for up to three months. 
• Defrost: Thaw overnight in the refrigerator for the best flavor.
• Reheating: You can reheat leftovers in the oven at 375 degrees F for 15 minutes or in the microwave for two minutes. 

More casseroles to try:

Recipe tips:

• Using everything store-bought, this meal takes less than 30 minutes to cook. But you can make the pesto from scratch for a better flavor and a more homemade feel.
• Be sure to take the tortellini out two minutes before it is supposed to be finished boiling or it will end up soggy. It will finish cooking in the oven.
• Do not overcook the sausage either. It will come out dry and chewy if it gets cooked too much before it goes in the oven.
• Remember, it should read 150 degrees F when it comes out of the oven. It will finish cooking to 165 degrees as it rests.
• If the pesto is bitter, it could be from old olive oil, bad basil, or old nuts. Use sugar, salt, or vinegar to fix the flavor.