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Baked Tortellini
This baked tortellini combines Italian sausage, creamy sauce, tortellini, and kale for a quick and easy weeknight meal.
Course
Main Dish
Cuisine
Italian
Keyword
casserole, tortellini
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
6
people
Calories
903
kcal
Author
Jillian - a Food, Folks and Fun original!
Cost
$28.13
Ingredients
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 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
US Customary
-
Metric
Instructions
Prep Oven and Pan:
Preheat oven to 375℉.
Spray a 9x13-inch (or 3 quart) baking dish with nonstick cooking spray.
Cook Sausage:
Cook the Italian sausage in a large skillet over medium heat. Break up the meat with the back of a wooden spoon as it cooks.
Cook for about 8 minutes or until fully cooked. Drain on paper towels.
Prep and Cook Potatoes:
Cut the potatoes in half length-wise, then cut in half again to make quarters.
Slice the potato wedges ⅛ inch thick (they should make little triangles).
Place potatoes in a microwave-safe bowl and cook on high for 3 minutes.
Make Cream Sauce:
Melt the butter in a medium saucepan over medium heat.
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 whisk for 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.
Assemble Casserole:
In a large bowl, add the sausage, potatoes, tortellini, kale, and cream sauce.
Stir to combine, then pour the mixture into the prepared baking dish.
Cover with foil and bake for 30 minutes.
Make Topping:
While the casserole bakes, combine the remaining ¼ cup of Parmesan cheese, panko, and olive oil in a small bowl.
To Finish:
Once the casserole has baked for 30 minutes, uncover it and sprinkle the breadcrumb mixture evenly over the top.
Return the casserole to the oven for another 8 minutes. Once out of the oven, cool for 5 minutes, then serve!
Once out of the oven, cool for 5 minutes, then serve!
Nutrition
Serving:
1.5
cup
|
Calories:
903
kcal
|
Carbohydrates:
66
g
|
Protein:
41
g
|
Fat:
53
g
|
Saturated Fat:
22
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
19
g
|
Trans Fat:
0.4
g
|
Cholesterol:
140
mg
|
Sodium:
2089
mg
|
Potassium:
780
mg
|
Fiber:
5
g
|
Sugar:
9
g
|
Vitamin A:
2786
IU
|
Vitamin C:
26
mg
|
Calcium:
599
mg
|
Iron:
5
mg