Creamy Sausage and Mushroom Tortellini Bake with Basil

This creamy tortellini bake is the ultimate comfort food, combining tender pasta, savory Italian sausage and earthy mushrooms in a luscious basil cream sauce. The best part? Everything cooks together in one dish, so you get a silky, well-coated pasta with minimal cleanup.

Pair this rich bake with a simple side salad of mixed greens tossed in creamy balsamic dressing and topped with crunchy sliced almonds. It’s a balanced meal that feels indulgent yet effortless.

Log in to save recipes and build weekly shopping lists.

Ingredients

9 ounce TortelloniView ingredient guideLike ingredientDislike ingredient

1 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1.5 ounce Creamy Balsamic DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) and adjust rack to middle position. Wash and dry produce. Trim and slice mushrooms into ¼-inch-thick pieces (skip if pre-sliced).
2. In an oven-safe dish (such as a 9×13-inch baking dish), combine cream sauce base, cream cheese, basil paste, Italian seasoning, garlic powder, salt and pepper. Add tortelloni in a single layer. Top evenly with mushrooms and crumble Italian sausage over the top. (For 4 servings, divide between two dishes.) Small clumps of cream cheese are fine; they’ll melt during baking.
3. Tightly cover the dish with a double layer of aluminum foil. Bake on the middle rack until mushrooms and pasta are cooked through and sauce has thickened, 30-35 minutes (35-40 minutes for 4 servings).
4. Remove from oven and let cool for at least 3 minutes. Carefully remove foil and stir to combine. Stir in water 1 tablespoon at a time until sauce reaches desired consistency.
5. While the pasta cools, in a large bowl, toss mixed greens with creamy balsamic dressing. Top with sliced almonds.
6. Divide pasta bake between plates. Serve with the salad on the side.

Recipe Tips

FAQ

Can I use frozen tortellini instead of fresh?

Yes, you can use frozen tortellini. There’s no need to thaw them first; just add them directly to the dish. You may need to increase the baking time by 5-10 minutes.

What can I use instead of cream cheese?

You can substitute cream cheese with mascarpone or a dairy-free cream cheese alternative for a similar creamy texture.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.