No-Boil Sausage and Veggie Tortellini Bake
This no-boil sausage veggie tortellini bake combines refrigerated tortellini, chicken sausage, spinach, cauliflower, marinara, and mozzarella in an easy one-dish dinner.
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Ingredients
Ingredients
- 1 oil or oil spray for greasing
- 20 ounces refrigerated cheese tortellini uncooked
- 12 ounces cooked sweet Italian chicken sausage links halved lengthwise and sliced into bite-size pieces
- 3 cups baby spinach loosely packed and roughly chopped
- 10 ounces frozen riced cauliflower
- 1/3 cup grated Parmesan cheese
- 1/2 cup water
- 24 ounces marinara sauce or another tomato-based pasta sauce
- 2 cups shredded mozzarella cheese
Instructions
Instructions
- Heat the oven to 375°F and grease a 9-by-13-inch casserole dish.
- Add the tortellini, chicken sausage, spinach, riced cauliflower, Parmesan, marinara, and water to the dish. Stir until evenly combined and spread into an even layer.
- Cover the dish tightly with aluminum foil and bake for about 40 minutes, until the tortellini is cooked through.
- Remove the foil and stir so the sauce coats the pasta; any water at the bottom should blend into the bake.
- Sprinkle mozzarella over the top and return the dish to the oven for about 5 minutes, until melted and bubbly.
- Scoop into portions and serve warm.