Description
A cozy and flavorful Easy Baked Tortellini with Italian Sausage Meatballs featuring tender tortellini, juicy sausage meatballs, and a rich buttery tomato sauce baked under melted mozzarella and Parmesan cheese.
Ingredients
Units
Scale
- 2 (400 g) cans Italian whole peeled tomatoes
- 1 large white onion, halved
- 40-60 g salted butter
- Sea salt flakes, to taste
- Black pepper, to taste
- 250 g tortellini (cheese or spinach filled)
- 400-450 g Italian sausages, removed from casings and rolled into small meatballs
- 3-4 cups baby spinach leaves
- Pinch of chili flakes (optional)
- 1 ball mozzarella cheese, torn
- Freshly grated Parmesan cheese, for serving
Instructions
- Preheat oven to 375°F (190°C) and lightly oil a baking dish.
- In a skillet, melt butter over medium heat. Add halved onion, then pour in the canned tomatoes. Season with salt, pepper, and chili flakes. Simmer for 20 minutes, then discard the onion halves.
- Meanwhile, roll Italian sausage into small meatballs and brown them in a separate pan until golden.
- Add tortellini and baby spinach to the baking dish. Pour over the tomato sauce and stir gently to coat everything evenly. Top with the browned meatballs.
- Tear mozzarella over the top and sprinkle with Parmesan cheese.
- Bake uncovered for 20–25 minutes until cheese is melted, golden, and bubbly.
- Let rest for 5 minutes before serving. Garnish with extra Parmesan and a drizzle of olive oil if desired.
Notes
- Use high-quality Italian tomatoes for the best flavor.
- Do not overcook the tortellini before baking; it will finish cooking in the oven.
- For extra creaminess, stir in a spoonful of ricotta before baking.
Nutrition
- Serving Size: 1 portion
- Calories: 540
- Sugar: 6g
- Sodium: 890mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 90mg