Creamy Tuscan Tortellini Bake + a GIVEAWAY!

Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author Jillian - a Food, Folks and Fun original!


  • 1 lb mild ground Italian sausage
  • 2 small russet potatoes scrubbed and dried
  • 1 lb tortellini from the refrigerator section
  • 2 cups chopped kale
  • 5 Tablespoons butter
  • 6 Tablespoons all-purpose flour
  • 1 ½ cups milk
  • 2 cups chicken broth
  • ¼ teaspoon garlic powder
  • 8 oz block Crystal Farms cream cheese softened
  • 1 ¼ cups freshly grated Parmesan cheese divided
  • ½ teaspoon freshly cracked pepper
  • ¼ teaspoon salt
  • 1 cup panko bread crumbs
  • 2 Tablespoons extra virgin olive oil


  • Preheat oven to 375 degrees F. Spray a 9x13-inch (or 3 quart) baking dish with nonstick cooking spray; set aside.
  • In a large skillet over medium heat cook the Italian sausage. Break up the meat with the back of a wooden spoon. Cook for about 8 minutes or until fully cooked. Drain on paper towels; set aside.
  • Cut the potatoes in half length-wise, then cut in half again to make quarters. Slice the potato wedges 1/8 of an inch thick (they should make little triangles). Place in a microwave-safe bowl and cook on high for 3 minutes.
  • In a medium saucepan over medium heat melt the butter. Add the flour and whisk constantly until combined. Continue cooking and whisking for 2 minutes to thicken. Slowly whisk in the milk. Bring to a low boil and continue to whisk for about 2 minutes until the mixture thickens. Slowly whisk in the chicken broth. Bring to a low boil again and whisk for about 2 minutes to thicken the mixture.
  • Add the garlic powder and stir in the cream cheese until melted and combined. Add the Parmesan cheese, salt, and pepper and stir until the cheese is melted.
  • In a large bowl add the sausage, potatoes, tortellini, kale, and creamy mixture. Stir to combine, then pour the mixture the prepared baking dish. Cover with foil and bake for 30 minutes.
  • While the casserole bakes, in a small bowl combine the remaining ¼ cup Parmesan cheese, panko bread crumbs, and olive oil. Give it a quick stir to combine; set aside.
  • Once the casserole has baked for 30 minutes uncover it and sprinkle the bread crumbed mixture evenly over the top. Return it to the oven for another 8 minutes. Once out of the oven cool for 5 minutes then serve!