Easy one-pan baked tortellini recipe is a quick dinner recipe that’s made in one skillet in less than 30 minutes. This recipe is great for busy weeknights!
This easy, one-pan baked tortellini is a quick weeknight meal that’s sure to please! It’s made with just six, pantry-staple ingredients, and it takes just a few minutes of prep to make.
Baking the tortellini helps to enhance the flavors, and it’s worth it to take the extra minute or two to broil the mozzarella because it gives the cheese that bit of lovely brown crispiness.
Give this easy recipe a try, and it’s sure to become a weeknight favorite!
How to make one-pan baked tortellini
Step 1: Preheat oven to 350°F.
Step 2: Add the Italian sausage to a large, oven-safe skillet.
Step 3: Cook, stirring to break up the ground sausage, until browned.
Step 4: Add the garlic, and cook, stirring the entire time, for 1 minute.
Step 5: Pour in the wine, and scrape up any browned bits from the bottom of the skillet.
Step 6: Cook until the wine has reduced but half.
Step 7: Add the tortellini and marinara. Give everything a good stir.
Step 8: Sprinkle the shredded mozzarella over the top.
Step 9: Cover with a tight-fitting lid or with a piece of aluminum foil.
Step 10: Bake until the sauce and bubbly and the pasta is al dente, about 15-20 minutes.
Step 11: Carefully uncover and broil for 1-2 minutes, if desired.
Recipe Tips!
- Italian sausage: Hot or mild Italian sausage will work. You could also use ground beef or ground turkey. If you’re using ground beef, you may find that you need to drain the grease before continuing. If you use ground turkey, you may need to add a bit of oil to your skillet.
- Wine: If you’d like to skip the wine, beef broth or chicken broth makes a good substitute.
- Marinara sauce: I recommend using a good-quality marinara sauce that has plenty of flavor.
- Vegetarian: If you’d like to make a vegetarian baked ravioli, you can omit the sausage. Just use 1 tablespoon of olive oil to sauté the garlic.
Serving suggestions
Baked tortellini goes well with a number of sides. I like to serve it with a green salad and garlic knots or breadsticks to soak up some of the sauce.
Storage
Store any leftover baked tortellini in an airtight container in the refrigerator. The tortellini will keep for up to 4 days when properly stored in the fridge.
More easy pasta recipes!
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Easy One-Pan Baked Tortellini
Equipment
- Large oven-safe skillet
Ingredients
- 1 pound ground Italian sausage
- 4 cloves garlic minced
- ½ cup dry red wine
- 24 ounces refrigerated cheese tortellini
- 45 ounces marinara sauce
- 2 cups shredded mozzarella
Instructions
- Preheat oven to 350°F.
- Add the Italian sausage to a large, oven-safe skillet.
- Cook over medium heat, stirring to break up the ground sausage, until browned.
- Add the garlic, and cook, stirring the entire time, for 1 minute.
- Pour in the wine, and scrape up any browned bits from the bottom of the skillet.
- Cook until the wine has reduced but half, about 2-3 minutes.
- Add the tortellini and marinara. Give everything a good stir.
- Sprinkle the shredded mozzarella over the top.
- Cover with a tight-fitting lid or with a piece of aluminum foil.
- Bake until the sauce and bubbly and the pasta is al dente, about 15-20 minutes.
- Carefully uncover and broil for 1-2 minutes, if desired.
- Serve topped with fresh basil.
Notes
- Italian sausage: Hot or mild Italian sausage will work. You could also use ground beef or ground turkey. If you’re using ground beef, you may find that you need to drain the grease before continuing. If you use ground turkey, you may need to add a bit of oil to your skillet.
- Wine: If you’d like to skip the wine, beef broth or chicken broth makes a good substitute.
- Marinara sauce: I recommend using a good-quality marinara sauce that has plenty of flavor.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Shelby says
Looks fantastic can’t wait to try it. Can I use frozen tortillini or do I need to thaw it first? Thank you!
Kate says
Hi! Thanks! I haven’t used frozen tortellini, but when I bake frozen ravioli, I don’t thaw it first. I would guess that it’s the same with tortellini.
LJ says
Is 45 ounces of Marinara correct? Just seems like a lot. Plan to use that much but wanted to confirm. This looks so good. Thank you!
Kate says
Yes, that’s how much I use. We like it saucy, but you could use less if you prefer.
Emily says
Can you freeze this?
Kate says
You can! You may find that the tortellini is softer, though, when thawed and reheated.