Cheesy Tortelloni Bake with Chicken Sausage and Crispy Panko Topping

If you love stuffed pasta, get ready for a new favorite. This tortelloni bake brings together tender cheese-filled pasta, savory Italian chicken sausage and sweet peas in a rich, herby tomato cream sauce. The real star? A crispy Parmesan panko topping that broils to golden perfection.

Everything comes together in one pan, making cleanup a breeze. It’s the perfect weeknight dinner that feels special enough for company. Serve it straight from the oven and watch everyone dig in.

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Ingredients

9 ounce TortelloniView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Wash and dry all produce. Mince the garlic and dice the tomatoes. In a small bowl, combine the panko, Parmesan, a drizzle of olive oil and a pinch of salt and pepper.
2. Heat a drizzle of olive oil in a large ovenproof skillet over medium-high heat. Add the garlic, Italian seasoning and a pinch of chili flakes (adjust to taste). Cook until fragrant, about 30 seconds. Add the diced tomatoes and season with salt and pepper. Cook, stirring occasionally, until slightly softened, 1-2 minutes.
3. Stir in the tomato paste and cook for 1 minute. Add 1 cup water, the mushroom stock concentrate and cream cheese. Bring to a simmer, stirring until the cream cheese is fully incorporated. Season generously with salt and pepper.
4. Add the tortelloni and peas to the skillet. Cook, stirring, until the sauce thickens and the tortelloni are tender, 4-6 minutes. If the sauce thickens too much before the pasta is done, add a splash of water. Turn off the heat and stir in the butter until melted. Season with salt and pepper. If the sauce seems too thick, add another splash of water.
5. Sprinkle the panko mixture evenly over the tortelloni. Transfer the skillet to the oven and broil until the topping is golden brown, 2-4 minutes. Watch carefully to prevent burning. Garnish with remaining chili flakes if desired. Divide among plates and serve.

Recipe Tips

FAQ

Can I use frozen tortelloni?

Yes, frozen tortelloni works well. Add it directly to the sauce without thawing and increase the cooking time by 1-2 minutes.

Can I make this dish vegetarian?

Absolutely. Omit the chicken sausage and add more vegetables like mushrooms or zucchini. Use vegetable stock concentrate instead of mushroom if needed.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water to loosen the sauce.