BAKED TORTELLINI WITH SAUSAGE & BROCCOLI

September 15, 2014

By now, I can pretty much peg which dinners are going to get the most husband approval. I know his mind! Really filling pasta-y dishes are an almost guaranteed success. This dish came to our table in my effort to have a man-approved hearty italian meal, with loads of vegetables jumbled in the mix. Count it as a win because both parties left the table very culinarily satisfied. Do you like vegetables in pasta dishes? Including lasagnas?

BAKED TORTELLINI WITH SAUSAGE & BROCCOLI from Rachel Schultz

BAKED TORTELLINI WITH SAUSAGE & BROCCOLI
Serves 3-4

1 tablespoon olive oil
1 teaspoon red pepper flake
1 onion, sliced
2 cloves garlic, minced
2 carrots, chopped
1 head broccoli, chopped
1 pound tortellini, cooked al dente
1 pound sausage
2 cups tomato sauce
1 cup mozzarella, shredded
Salt & pepper

Preheat oven to 375 degrees. Toss cooked tortellini in olive oil and season with salt & pepper. Brown sausage in skillet over medium heat for about 5-7 minutes. Add red pepper flake, garlic, onion, carrots, and broccoli. Continue to cook 5 more minutes.

Combine ingredients with tortellini in a greased 9×13 baking dish. Stir in tomato sauce. Season with salt & pepper. Top with mozzarella. Bake for 20 minutes.

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BAKED TORTELLINI WITH SAUSAGE & BROCCOLI
 
Author:
Serves: 3-4
Ingredients
  • 1 tablespoon olive oil
  • 1 teaspoon red pepper flake
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 1 head broccoli, chopped
  • 1 pound tortellini, cooked al dente
  • 1 pound sausage
  • 2 cups tomato sauce
  • 1 cup mozzarella, shredded
  • Salt & pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. Toss cooked tortellini in olive oil and season with salt & pepper.
  3. Brown sausage in skillet over medium heat for about 5-7 minutes.
  4. Add red pepper flake, garlic, onion, carrots, and broccoli. Continue to cook 5 more minutes.
  5. Combine ingredients with tortellini in a greased 9x13 baking dish. Stir in tomato sauce. Season with salt & pepper. Top with mozzarella.
  6. Bake for 20 minutes.

Adapted from I Am a Food Blog.

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Comments

  • erica

    I just made this with a sausage you slice up rather than crumble. I regret not cutting my broccoli and carrots up tinier because it was kind of like eating a salad at the same time as a pasta dish…or maybe I didn’t cook the veggies long enough before throwing them in the over. I like it a lot. Warning – if making for kids, it might be too spicy for them to enjoy.

  • Haha, I feel the same way about meals with my S.O. Pasts is his absolute favorite, but like you, I don’t care for carb-o-loading every night. This looks like a perfect compromise for everyone :)

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