Baked Tortellini with Italian Sausage (Salsiccia)
This baked tortellini with sausage and tomato is exactly what you make when a lasagna craving hits but time (and patience) are in short supply. Because while a proper lasagna, complete with slow-simmered Bolognese and carefully layered noodles, is always worth it… it’s rarely something you can pull together on a whim.
That’s where this baked tortellini comes in. It delivers all the comforting flavours you love — tender pasta, rich tomato sauce, savoury Italian salsiccia sausage, and a golden Parmesan topping but with a fraction of the effort. Think of it as a relaxed, weeknight-friendly take on lasagna, ready to satisfy those cravings of comfort food without the wait.
Ingredients for a Cheesy Tortellini Bake
This tortelloni bake with sausage and tomato brings together a handful of classic Italian ingredients that deliver rich, comforting flavour with very little effort. Think tender pasta, savoury sausage, and a simple tomato sauce, all finished with plenty of freshly grated cheese. Here’s what you’ll need:
- Tortelloni – The larger, cheese-filled cousin of tortellini. You’ll usually find them in the chilled section at the supermarket. Because they’re fresh and delicate, they only need a quick cook before baking.
- Salsiccia (Italian sausage) – Wonderfully seasoned and full of flavour. Simply remove the meat from the casing before cooking.
- Vegetables – A simple mix of carrot and pointed red pepper adds natural sweetness and balance, while passata (smooth tomato purée) creates a rich, velvety sauce.
- Aromatics – Shallots bring a softer, more delicate onion flavour, paired with garlic and a good drizzle of olive oil for sautéing.
- Herbs and seasoning – Keep it classic with dried oregano, sea salt, and freshly ground black pepper to enhance the Italian-inspired flavours.
- Parmesan cheese – Always opt for freshly grated Parmesan if you can.
Baked Tortellini — It’s That Easy!
This baked tortellini is proof that comfort food doesn’t have to be complicated. Fresh, ready-made cheese-filled tortelloni do most of the heavy lifting here (and yes, ravioli would work beautifully too).
All you need to do is prepare a quick, flavourful sauce, toss everything together in a baking dish, and finish it with a generous layer of Parmesan. Into the oven it goes — bake, give it a gentle stir, add a little more cheese, and bake again until golden and bubbling.
It’s that simple. And while a classic Bolognese will always have its place, there’s something rather wonderful about shaking things up with an easier, weeknight-friendly alternative.
Salsiccia for Baked Tortellini — Choosing the Best Sausage
For this baked tortellini with sausage, I like to skip plain minced meat and use salsiccia, a richly flavoured Italian-style pork sausage that instantly elevates the dish. Traditionally seasoned with fennel (or anise) and black pepper, salsiccia can vary quite a bit from butcher to butcher—some are more peppery, others more aromatic. Keep this in mind when seasoning your sauce, as the sausage itself often brings plenty of flavour. You’ll also find it in two main varieties: sweet (mild) and hot, with the latter simply including chilli flakes. I usually go for a mild, family-friendly version, but if you enjoy a little heat, a mix of both works beautifully.
Why You’ll Love This Baked Tortellini
This baked tortellini with sausage and tomato is simple, comforting, and full of flavour—proof that easy cooking can still feel special:
- Great for leftovers – Just reheat and enjoy again.
- Easy to make – Quick sauce, then the oven takes over.
- Comforting – Cheese-filled pasta with savoury sausage.
- Family-friendly – Use mild sausage for all ages.
If you enjoyed this baked tortellini, you might also like these comforting, pasta favourites:
- Spinach and Ricotta Stuffed Shells
- Easy Tortellini Casserole with Spinach
- Spinach and Ricotta Cannelloni
- Creamy Tortellini Skillet (One-Pot Recipe!)
Baked Tortelloni with Italian Sausage (Salsiccia)
Ingredients
- 1 tablespoon olive oil
- 2 shallots, minced
- 2 garlic cloves, minced
- 300 g salsiccia Italian sausage, casings removed and crumbled
- 2/3 cup dry white wine (160 ml)
- 1 large carrot, peeled and very finely chopped
- 1 pointed sweet red pepper (or bell pepper), finely chopped
- 500 g puréed tomatoes (passata)
- 1/4 cup water (60 ml, or more depending on how saucy you like it)
- 1 teaspoon dried oregano
- sea salt and freshly ground pepper, to taste
- 500 g package of fresh tortelloni filled with cheese
- 1/2 cup freshly grated parmesan (50 g)
Instructions
- Using a large, heavy sauté pan or saucepan heat the oil over medium heat. Add the shallots and garlic; cook, stirring frequently, until the shallots begin to soften, about 2-3 minutes. Add the Italian sausages to the pan and sauté, breaking it up with the back of a wooden spoon, until it’s no longer really pink, about 7-8 minutes.
- Add wine, sauté for 2 minutes, until reduced by half, then add the carrot and red pepper; stir to combine.
- Add the puréed tomatoes, water and oregano; stir to combine and continue to cook until sauce simmers (about 3-4 minutes); reduce the heat to medium-low. Season with a pinch of salt and pepper, according to taste. Simmer for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
- Meanwhile, preheat oven to 375°F / 190°C.
- Add the tortelloni to a large casserole dish, pour the sauce over and mix thoroughly. Sprinkle with half of the parmesan cheese. Bake, covered with foil, for 10 minutes.
- Stir casserole, sprinkle with the remaining cheese and bake 10 minutes longer, uncovered, or until pasta is tender. If you would like a crisper top, broil for the last 3-4 minutes.
- Serve warm with a side salad and some crusty bread. Enjoy!
Nutrition
Notes
- Italian sausages (salsiccia) are available sweet or spicy. Try a mix OR if serving kids, use the milder version for this baked tortelloni recipe.
- I like to use a manual hand chopper to mince my shallots, carrots, and red pepper. If you don’t have one of these handy gadgets then just finely chop the vegetables.
- I also use a fresh store-bought tortelloni (4-cheese) which only requires 2 minutes cooking time, so it is not necessary to boil the pasta beforehand. In case you are wondering what tortelloni is… it’s simply the bigger version of tortellini.
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