Chicken Sausage, Vegetable and Tortellini Bake
Chicken Sausage, Vegetable and Tortellini Bake
Looking for an easy, healthy pasta dish for your family that’s plant-based? Times are difficult and perhaps your needing some new dinner ideas! Here’s an easy meal you can have ready in under an hour. Great way to sneak veggies into your family’s diet too! Leave out the meat for a yummy vegetarian dish.
Chicken Sausage, Vegetable and Tortellini Bake
Serves 4 – 6
Ingredients:
1 9 -10 ounce pkg frozen or fresh cheese tortellini
2 tablespoons olive oil
1 small onion, diced
2-3 cloves garlic, minced
2 carrots, sliced into coins
1 small zucchini or summer squash, chopped
1/2 orange or yellow sweet pepper
2 cups pasta jarred sauce, ~ 1 jar
7 – 8 fresh large basil leaves, chopped
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 – 3 links Italian chicken sausage, sliced
1 cup shredded mozzarella, divided
Vegetable spray
Garnish: Chopped fresh basil and a sprinkle of Parmesan cheese
Equipment needed:
Cutting board & chef knife
Large pot for cooking tortellini
Measuring spoons
Dry measuring cup
Medium 2 1/2 – 3 quart saucepan
Rubber spatula
7 x 5-inch baking pan
This recipe started out as “What should I make with tortellini?” Then looked at all the fresh veggies in the fridge and this wonderful bake was born! Simple ingredients and easy preparation… will have this meal on the table in no time! Can also be made ahead and baked later too. Change up the veggies you have in the fridge to make your own version. Add more vegetables and leave out the meat for a great side dish or vegetarian entree. I envision mushrooms, fresh tomatoes and spinach could be added too. Perfect dish to get your kiddos to eat more veggies... Covered in cheese! Grab your saucepan and let’s make dinner together!
Preheat the oven to 350 F.
Most of this recipe is made in one pot, so this makes clean up even better too! Start by boiling water to cook the tortellini pasta. Add some salt to the water and cook according to the package instructions.
Place a medium 2 1⁄2 -3 quart saucepan over medium heat with olive oil for a few minutes. Sauté the onions, garlic, carrots, summer squash and sweet peppers for about 5 minutes and bright in color, add pasta sauce, chopped fresh basil and seasonings into the pan and stir well. Bring to a simmer, stirring occasionally. Taste the sauce and adjust the seasoning, if desired. I try not to add too much salt... but everyone has their preference.
While sauce is heating, thinly slice the chicken sausage. I love using flavored sausage that is already cooked for quick dinners. They come in a variety of flavors to jazz up any pasta dish. Add the sausage slices to the warm sauce and stir well.
Now to put together the casserole! Drain the tortellini. Spray an 8-inch square or a 7 x 5- inch baking pan and spread the drained pasta in the bottom. Add the sauce on top and gently stir to combine. Sprinkle half the mozzarella cheese on top and press into the sauce and pasta. Then add the remaining cheese on top... Your pan is ready for the oven!! Bake for 25 – 30 minutes in a preheated 350 F oven until golden brown and bubbly.
Dinner is ready!! Doesn’t it smell and look amazing? Dish up the pasta into bowls and garnish with a bit of fresh chopped basil. Sprinkle on some Parmesan... Serve!! Serve with a side salad... Perfect plant-based dinner ... Enjoy!!