No-Boil Sausage and Veggie Tortellini Bake

Ingredients

• Oil or oil spray (For greasing the casserole dish)
• 20 oz Refrigerated cheese tortellini (Use fresh refrigerated tortellini; no boiling is needed)
• 12 oz Cooked sweet Italian chicken sausage links (Cut each link in half lengthwise, then slice into bite-sized pieces)
• 3 cup Baby spinach (Loosely packed and roughly chopped)
• 10 oz Frozen riced cauliflower (No need to thaw or cook first)
• 0.333 cup Grated Parmesan cheese
• 0.5 cup Water
• 24 oz Marinara sauce (Or another tomato-based pasta sauce)
• 2 cup Shredded mozzarella cheese (For topping)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch casserole dish with oil or oil spray.

2. 2

   Add the refrigerated tortellini, sliced chicken sausage, chopped baby spinach, frozen riced cauliflower, grated Parmesan, marinara sauce, and water to the prepared casserole dish. The dish will be quite full. If easier, combine everything in a large bowl first and then transfer it to the dish.

3. 3

   Mix the ingredients thoroughly with a large spoon so the tortellini and vegetables are coated in sauce. Spread the mixture into an even layer.

4. 4

   Cover the casserole dish tightly with aluminum foil. The seal is important because trapped steam provides the moisture needed to cook the tortellini through.

5. 5

   Bake the covered casserole for about 40 minutes, until the tortellini is cooked through and tender.

6. 6

   Remove the foil. Stir the pasta mixture with a large spoon or rubber spatula so everything is evenly coated. A small amount of water may be visible at the bottom; this is normal and should be stirred into the bake.

7. 7

   Sprinkle the shredded mozzarella evenly over the top.

8. 8

   Return the uncovered dish to the oven and bake for about 5 minutes, until the mozzarella is melted. Alternatively, broil briefly until the cheese is browned and bubbly, watching closely to prevent burning.

9. 9

   Scoop the casserole onto plates and serve hot.

Notes

Store leftovers in the refrigerator for 3 to 4 days. If using frozen tortellini, thaw it first; alternatively, boil it for half the package's stated cooking time to partially cook it before combining it with the other ingredients.

Nutrition per serving

• main course
• casserole
• pasta bake
• baked
• one-dish meal
• vegetable-packed
• family-friendly
• make-ahead friendly