Creamy Tuscan Tortellini Bake
This Creamy Tuscan Tortellini Bake is a comforting, easy-to-make dish packed with savoury Italian sausage (+ ground beef!), tortellini, rich tomato sauce, and melty burrata—perfect for a cozy weeknight dinner or weekend gathering. It’s definitely a comforting family favourite.
Why You’ll Love This Creamy Tuscan Tortellini Bake
This Tuscan Tortellini Bake is a perfect balance of comfort and flavour, bringing together classic Italian ingredients in an easy-to-make dish. Here’s why it’s a must-try:
- Hearty and Filling: Packed with ground Italian sausage (or beef), tortellini, kale, and a rich tomato sauce, this bake is a meal in one, perfect for feeding the whole family.
- Easy to Make: With simple ingredients and just a few steps, you can pull this together quickly and have a delicious, homemade dinner ready in about 45 minutes. Bonus: It can be made ahead for an even easier weeknight dinner.
- Customizable: Whether you’re a meat lover, vegetarian, or just want to add more vegetables, this recipe is flexible and can be tailored to your preferences.
Check out some other One-Pot/One-Pan Meals here:
How to make Creamy Tuscan Tortellini Bake:
Let’s go step-by-step and dig into how to make this cozy and hearty dish:
Step One:
Heat a drizzle of olive oil in an oven-safe pan over medium heat. Add the ground meat (sausage or beef, or both) and brown it, breaking it up as it cooks. Once browned, remove the meat from the pan and set it aside.
Step Two:
In the same pan, add a tablespoon of butter and the chopped leek, onion, and garlic. Sauté for about 5 minutes until the vegetables are soft and translucent. Season with salt, pepper, and Italian seasoning.
Step Three:
Add the can of crushed tomatoes to the pan and bring it to a simmer. Add the browned meat back into the pan, stirring to combine. Let it bubble away for about 20 minutes, stirring occasionally, to allow the flavours to meld.
Step Four:
While the sauce is simmering, preheat your oven to 350°F (175°C).
Step Five:
Cook the tortellini and add to the meat sauce. Add in the chopped Tuscan kale until wilted and mix everything together.
Step Six:
Top the mixture with torn burrata and transfer the pan to the oven. Bake for 15 minutes until bubbly, then turn on the broiler for the final 2-3 minutes to get a golden, crispy top.
Step Seven:
Remove from the oven and let it cool for a few minutes before serving. I like topping with some crushed red pepper flakes for a bit of a kick (totally optional).
Substitutions & Variations:
This recipe is versatile, and there are plenty of ways to customize it based on what you have on hand or your dietary preferences:
- Meat Options: You can use ground turkey or chicken in place of Italian sausage or beef. Alternatively, skip the meat for a vegetarian version and add extra veggies or plant-based sausage.
- Tortellini: You can use spinach, cheese or mushroom tortellini!
- Greens: If you’re not a fan of kale, spinach or Swiss chard can be great substitutes. Use whatever leafy green you have available!
- Cheese Options: Burrata adds a creamy, luxurious touch, but if you don’t have it, you can use fresh mozzarella or even a blend of mozzarella and ricotta for a similar texture and flavour. If you want it extra cheesy you could add shredded mozzarella over everything and THEN top with the torn burrata.
- Tomatoes: If you want a more intense flavor, you can swap the canned crushed tomatoes for roasted tomatoes or even use a jar of your favorite marinara sauce.
How to store this Creamy Tuscan Tortellini Bake?
This dish stores well in the fridge, making it a great option for meal prep or leftovers. Here’s how to keep it fresh:
- In the Fridge: Allow the Tuscan Tortellini Bake to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3-4 days. To reheat, simply place it in the oven at 350°F until warmed through, or microwave individual portions.
- In the Freezer: You can also freeze this dish for future use. Assemble the bake (without broiling), cover tightly with plastic wrap and foil, and freeze for up to 2-3 months. When ready to cook, thaw overnight in the fridge, then bake as instructed, finishing under the broiler for that perfect golden top.
If you end up trying this recipe out, please tag me @britacooks on social media so I can see your lovely creations!
Creamy Tuscan Tortellini Bake
Ingredients
- ½ - 1 lb ground Italian sausage or ground beef I like using half/half!
- 1 leek finely chopped
- ½ onion finely chopped
- 3 cloves garlic minced
- Olive oil
- 1 tbsp butter
- Salt pepper, Italian seasoning
- 28 oz can crushed tomatoes
- 10 oz tortellini
- 1 - 1.5 cups chopped kale
- 1 ball burrata torn into pieces
Instructions
- Heat a drizzle of olive oil in an oven-safe pan over medium heat. Add the ground meat (sausage or beef) and brown it, breaking it up as it cooks. Once browned, remove the meat from the pan and set it aside.
- In the same pan, add a tablespoon of butter and the chopped leek, onion, and garlic. Sauté for about 5 minutes until the vegetables are soft and translucent. Season with salt, pepper, and Italian seasoning.
- Add the can of crushed tomatoes to the pan and bring it to a simmer. Add the browned meat back into the pan, stirring to combine. Let it bubble away for about 20 minutes, stirring occasionally, to allow the flavours to meld.
- While the sauce is simmering, preheat your oven to 350°F (175°C).
- Cook the tortellini until it just floats to the top and then add directly to the meat sauce. Then, stir in the chopped kale until wilted.
- Top the mixture with torn burrata and transfer the pan to the oven. Bake for 15 minutes until bubbly, then turn on the broiler for the final 2-3 minutes to get a golden, crispy top.
- Serve: Remove from the oven and let it cool for a few minutes before serving. I like serving with crushed red pepper flakes on top for a bit of a kick (optional). Enjoy!
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
Learn more about me here!
