Baked Tortellini with Sausage is an easy, family-favorite dinner that you can have on the table in under an hour. Tender cheese tortellini are tossed in marinara sauce with savory Italian sausage and creamy mascarpone, then baked to perfection under a bubbly layer of melted mozzarella.

a spoonful of baked tortellini with sausage being scooped from a white enameled cast iron pan with a cheese pull.
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Before You Start Cooking

  • This recipe is designed to be quick and convenient, using prepared marinara sauce as the base. While you can make your own marinara if you prefer, a high-quality store-bought brand is great for busy nights.
  • For the pasta, I use refrigerated cheese tortellini or tortelloni (pictured). Tortelloni are slightly larger and heartier than tortellini, but both work well in this dish. 
  • Love the combo of sausage and tortellini? Try my Creamy Sausage Tortellini Soup!

How to Make Baked Tortellini with Sausage

overhead of ingredients needed to make baked tortellini with sausage in bowls on a white marble board. Ingredients have text label overlays.

Step 1: Brown the Sausage

Start by cooking your Italian sausage. I use sweet (mild) sausage with fennel seeds, but feel free to use hot sausage for a spicy kick—or a mix of both!

If you’re using sausage links instead of bulk sausage, remove the casings before cooking. Simply use the tip of a paring knife to make a shallow cut down the length of the sausage. Then, peel back and discard the casing.

Heat a tablespoon of regular olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it into bite-sized crumbles with a wooden spoon or meat masher. Continue cooking until the sausage is fully cooked through and nicely browned.

To keep the sauce from becoming greasy, drain off the excess fat in the pan before moving on to the next step.

raw Italian sausage in a white enameled cast iron pan being stirred with a wooden spoon
Breaking up the sausage with a spoon.
browned, crumbled Italian sausage in a white enameled cast iron pot
Browned and crumbled Italian sausage.

Tip: Browning the sausage well enhances its flavor and creates delicious browned bits (fond) in the pan. It’s a quick way to add depth to jarred sauce!

Step 2: Assemble the Sauce

Pour 3 cups (24 ounces) of your favorite marinara sauce into the skillet with the browned sausage. Then, add mascarpone cheese and a handful of fresh, torn basil leaves.

The mascarpone will turn the marinara into a slightly creamy pink sauce without thinning it out or making it too rich. Stir over medium-low heat until the mascarpone melts into the sauce smoothly.

marinara sauce, browned crumbled sausage, mascarpone cheese, and torn basil leaves in a white enameled cast iron pot
Adding the marinara, mascarpone, and basil.

Taste the sauce and adjust the seasoning as needed. Depending on the marinara and sausage you use, you may want to add a pinch of salt, pepper, garlic powder, or Italian seasoning. For a little heat, sprinkle in some crushed red pepper flakes.

Using Store-bought Marinara

Amanda’s Favorites (this section contains affiliate links): When choosing a store-bought marinara, look for one with a simple ingredient list. In my experience, the best jars don’t contain more than Italian tomatoes (peeled or pureed), olive oil, garlic and/or onions, and herbs like basil and/or oregano.

My go-to brands are Carbone (pictured) and Rao’s,. Both deliver great flavor and, for my family, require little to no additional seasoning in this recipe.

If you have dietary sensitivities to garlic or onions, both of these brands offer versions without them. Carbone’s is called Marinara Delicato, and Rao’s is called Sensitive Marinara.

creamy marinara sauce with crumbled sausage in a white enameled cast iron pot
The sauce, combined.

Step 3: Cook the Tortellini

Cook the tortellini or tortelloni in a separate pot of salted, gently boiling water just until they reach al dente—firm yet tender. Since they’ll cook a little more in the oven, it’s important to avoid overcooking them now so they stay intact.

I find that most refrigerated tortellini reach al dente in 2 to 3 minutes, but always consult the package instructions for the best results. Cooking times may vary by brand.

In the photos for this post, I used Kirkland Signature Five-Cheese Tortelloni from Costco (my family’s favorite), which take just 2 minutes. When I’ve made this dish with Giovanni Rana Five Cheese Tortellini, I usually boil them for closer to 3 minutes.

Tip: If the tortellini are stuck together in the package, don’t pull them apart. You’ll risk tearing the pasta and losing the filling as they boil. They’ll naturally separate as they cook in the hot water.

As soon as the tortellini are al dente, reserve about 1/4 cup of the cooking water and drain the pasta into a colander.

cooked tortelloni on top of marinara sauce in a white enameled cast iron pan
Tortelloni, cooked to al dente.

Why I Boil the Tortellini

Since fresh tortellini cook quickly, you might wonder why I’m not adding them to the sauce and baking them uncooked. While doing so might save a step, I’ve found the results to be inconsistent between different pasta brands.

In my tests, the tortellini sometimes turned out perfectly cooked, but other times, they were too chewy for our tastes. Also, baking uncooked tortellini sometimes led to issues with the sauce. Some batches dried out because the pasta absorbed too much liquid, while others ended up too loose.

Giving the tortellini a head start by boiling gives you more control over the dish using different brands, even though it’s an extra pot to clean!

Step 4: Assemble and Bake the Tortellini

If your pan is oven-safe and deep enough (like the Le Creuset Sauteuse shown here), you can assemble and bake the tortellini directly in it. Otherwise, lightly oil a 3- to 3.5-quart baking dish (a 13×9 works well) with olive oil or cooking spray.

Gently fold the cooked tortellini into the prepared sauce, adding just a splash of reserved pasta water (2–4 tablespoons). I find that a touch of starchy pasta water helps prevent the dish from drying out as it bakes and helps the sauce adhere to the tortellini.

stirring cooked tortellini into sausage marinara sauce with a wooden spoon in a white enameled cast iron pan
Combining the tortelloni and sauce.
cooked tortellini stirred into sausage tomato sauce in a white enameled cast iron pan
Ready to top with cheese.

Transfer the mixture to the baking dish and top with shredded whole-milk mozzarella and finely grated Parmigiano Reggiano. For a subtle smoky twist, my family loves it when I use a blend of mozzarella and smoked provolone.

Cover with foil and bake at 350°F for 20–25 minutes, until the casserole is hot and bubbly. Remove the foil and bake for an additional 5 minutes to melt the cheese. For a golden finish, broil for 1–2 minutes, but keep a close watch so the cheese doesn’t burn.

sprinkling mozzarella over sauced tortellini in a white enameled cast iron pan
Topping with mozzarella.
unbaked cheese topped tortellini casserole in a white enameled cast iron pan
Ready to cover and bake.

Serving Baked Tortellini with Sausage

Let the baked tortellini stand for a couple of minutes before serving so the cheese settles and it’s easier to scoop. For a fresh finishing touch, I like to garnish it with a little extra fresh basil on top.

Also, since we have varying spice preferences in my family, I like to keep the dish mild and serve crushed red pepper flakes on the side. This allows everyone to customize their own portion to be as hot (or not) as they like.

Serve your Baked Tortellini with warm, crusty Italian bread, focaccia, or garlic bread. We love to use it to mop up the sauce in the bottom of the bowl!

Since this is a rich dish, we usually add a simple garden salad on the side with a vinaigrette dressing. (This Balsamic Vinaigrette is one of our favorites.) A light arugula salad or a classic Caesar salad with crunchy croutons are also great ways to round out the meal.

overhead of a tortellini sausage bake with melted mozzarella on top in a white enameled cast iron pot on a marble board

Storing and Reheating

This dish is at its best fresh from the oven, but you can store leftovers in the refrigerator for up to 3-4 days. Cool the baked tortellini completely and store them in an airtight container, moving them to the fridge within 2 hours of cooking.

I don’t recommend freezing, as the mascarpone in the sauce can separate and become gritty when defrosted.

To reheat in the oven: Transfer the leftovers to an oven-safe baking dish, cover with foil, and bake at 350°F for 15-20 minutes.

To reheat in the microwave: Place a portion of the tortellini in a microwave-safe dish and cover with a vented microwave-safe lid. Heat on medium power for 1 minute, stir, and then continue in 30-second intervals, stirring in between, until warmed through (about 2–3 minutes, depending on the portion size).

baked tortellini with sausage served in a double-stacked white pasta bowl with a garnish of julienned basil

Reheating Tips for Best Results

  1. Add a small splash of water or cream when reheating to keep the sauce from drying out and bring back its creamy texture.
  2. The tortellini will become softer when refrigerated and reheated than when they were first cooked. Try not to overheat them so they don’t become mushy. The reheated dish should reach an internal temperature of 165°F for food safety.
  3. Refresh the cheese topping by adding a sprinkle of shredded mozzarella before reheating in the oven or during the last 30 seconds of microwaving.

More Italian and Italian American Dinner Recipes

Baked Tortellini with Sausage

Baked Tortellini with Sausage is a rich, flavorful dinner packed with tender pasta, savory sauce, and gooey cheese. Easy to make and ready in under an hour—perfect for busy weeknights or family dinners.
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time: 5 minutes
Total Time: 55 minutes
Servings: 6 servings

Ingredients

  • 1 pound sweet Italian sausage , casings removed
  • 1 tablespoon regular olive oil
  • 24 ounces prepared marinara sauce (such as Carbone or Rao's)
  • 1/2 cup mascarpone cheese
  • 5 to 6 large fresh basil leaves , torn (plus additional for garnish)
  • 1-1/2 pounds refrigerated cheese tortellini or tortelloni , 24 ounces (we love the Kirkland 5 Cheese Tortelloni from Costco)
  • 1-1/2 to 2 cups shredded whole milk mozzarella (or a blend of mozzarella and smoked provolone)
  • 1/4 cup finely grated Parmigiano Reggiano
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Instructions 

  • Preheat your oven to 350°F with the rack in the middle position. Lightly oil a 3- to 3.5-quart baking dish, such as a 13×9 pan. (See note below.)
  • Cook the Sausage: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage meat and cook, breaking it into crumbles with a wooden spoon or meat masher, until fully cooked and browned, about 8–10 minutes. Drain any excess fat from the pan.
  • Prepare the Sauce: Over low heat, stir in the marinara sauce, mascarpone cheese, and basil. Cook, stirring, for just a couple of minutes, until the mascarpone is fully melted. (See note below for seasoning tips.) Remove from heat.
  • Cook the Tortellini: Bring a large pot of salted water to a gentle boil. Cook the tortellini just until al dente (firm but tender), typically 2–3 minutes for refrigerated tortellini. Drain well, reserving 1/4 cup of pasta water.
  • Combine Pasta and Sauce: Gently toss the drained tortellini in the prepared sauce, adding 2–4 tablespoons of the reserved pasta water to help the sauce cling to the pasta.
  • Assemble the Dish: Transfer the coated tortellini to the prepared baking dish. Evenly sprinkle with shredded mozzarella and grated Parmesan. (The amount of mozzarella will depend on the shape of your dish and your personal cheesiness preferences.)
  • Bake: Cover the dish with foil and bake for 20–25 minutes, until hot and bubbly. Uncover and bake for an additional 5 minutes. Optional – for a golden top, broil for 1–2 minutes (watch closely to avoid burning).
  • Serve: Let the dish rest for a few minutes before serving. Garnish with extra fresh basil if desired, and serve with red pepper flakes on the side for those who enjoy a little heat.

Notes

Baking Dish: If the skillet or pan you use to brown the sausage is oven-safe and has enough capacity, you can assemble and bake the tortellini directly in that pan, without oiling it. (I use a 3.5-quart Sauteuse for this.) Otherwise, simply transfer the tortellini mixture to a baking dish, as directed above.
Seasoning the Sauce: The flavor of your sauce will depend on the brands of marinara and sausage you’ve used, so be sure to taste it before adding the tortellini. If it needs a boost, try enhancing it with a pinch of Italian seasoning, garlic powder, salt, and/or black pepper. For a touch of heat, sprinkle in some red pepper flakes. 
This recipe was inspired by Giada DeLaurentiis’ Cheesy Baked Tortellini.

Nutrition Estimate

Serving: 0.16recipe | Calories: 826kcal | Carbohydrates: 57g | Protein: 38g | Fat: 49g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 144mg | Sodium: 1835mg | Potassium: 554mg | Fiber: 6g | Sugar: 8g | Vitamin A: 993IU | Vitamin C: 10mg | Calcium: 408mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About our recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

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