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Baked Tortellini

baked tortellini being scooped out of a baking dish made with Italian sausage ad mozzarella
  • Serves:  8
  • Prep Time:  20 min
  • Cook Time:  1 hr

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced yellow onion
  • 4 garlic cloves, minced
  • 1 pound mild Italian sausage
  • 2 tablespoons tomato paste
  • 1 teaspoon chicken flavored bouillon
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup heavy cream
  • 1 ½ teaspoons sea salt
  • 1 bunch kale, stemmed and roughly chopped (about 4 cups)
  • 20 ounces fresh tortellini
  • 3 cups shredded mozzarella
  • Grated Parmesan, for serving (optional)
  • Minced flat leaf parsley, for serving (optional)
  • Red pepper flakes, (optional)

Method

  1. Preheat the oven to 350°F with a rack in the center position. Lightly grease a 9x13 baking dish.

  2. Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil is glistening, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and sausage and cook, breaking up the sausage with a wooden spoon, until browned, about 5 minutes more. Drain off any excess fat.

  3. Stir in the tomato paste, bouillon, and kale until the kale is wilted, about 4 minutes. Stir in the crushed tomatoes, heavy cream, and salt.

  4. Add the tortellini to the prepared baking dish and sprinkle with 1½ cups of the mozzarella. Pour the kale and tomato mixture over the tortellini and gently stir to combine. Sprinkle it with the remaining mozzarella.

  5. Cover tightly with foil and bake until bubbling, about 35 minutes. Remove the foil and turn on the broiler. Broil until the cheese is lightly browned, about 5 minutes.

  6. Divide between bowls and top with Parmesan, parsley, and red pepper flakes, if using, before serving.