Creamy Sausage and Kale Tortellini Bake

On a chilly evening when you want a comforting, fuss-free one-pan dinner, this Sausage and Kale Tortellini Bake hits the spot. It’s a quick, family-friendly meal that combines savory Italian sausage, tender kale, and pillowy fresh cheese tortellini in a simple tomato-based sauce, finished with melty mozzarella and fresh basil. Ready in about 35 minutes, it’s ideal for busy weeknights and requires minimal cleanup.

I rely on quick skillet dinners when time is tight. This recipe uses fresh cheese tortellini as a shortcut—its creamy filling adds body and richness without extra effort. Italian sausage brings bold seasoning, but you can substitute ground pork, beef, or turkey if you prefer. With a handful of common ingredients and one oven-safe skillet, the dish comes together fast and keeps the whole family satisfied.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound Italian sausage (casings removed)
• 1 cup finely diced yellow onion
• 4 cups roughly chopped lacinato kale (about 1/2 bunch)
• 1 (24-ounce) jar marinara sauce
• 1/2 cup low-sodium chicken or vegetable broth
• Zest of 1/2 lemon
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 16 ounces fresh cheese tortellini
• 1 cup shredded mozzarella cheese
• Fresh basil, for garnish
• Crushed red pepper flakes (optional)

Step-by-step

Step one: Preheat the oven

Preheat the oven to 375°F (190°C).

Step two: Brown the sausage and sauté the onion

Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the Italian sausage and diced onion. Cook, breaking up the meat with a wooden spoon, until the sausage is cooked through and no longer pink, about 5 to 7 minutes. Drain any excess fat from the skillet.

Step three: Add the kale

Reduce the heat to medium-low. Stir in the chopped kale and cook until it softens and begins to wilt, about 2 minutes.

Step four: Simmer the sauce

Pour in the marinara sauce and the broth. Add the lemon zest, lemon juice, kosher salt, and black pepper. Stir to combine, then bring the mixture to a gentle simmer for about 5 minutes so the flavors meld.

Step five: Add tortellini, top with cheese, and bake

Remove the skillet from the heat and stir in the fresh cheese tortellini. Spread everything into an even layer and sprinkle the shredded mozzarella over the top. Transfer the skillet to the preheated oven and bake until the tortellini are tender and the cheese is golden and bubbling, about 20 minutes.

Step six: Rest, garnish, and serve

Take the skillet out of the oven and let it rest for 5 minutes. Finish with torn fresh basil and, if you like a bit of heat, a pinch of crushed red pepper flakes. Serve straight from the skillet for an easy, family-style meal.

Recipe FAQs

Variations and tips

– Swap the Italian sausage for ground pork, turkey, or a plant-based crumble if you prefer. Adjust salt and spice to taste.
– If you like more sauce, add an extra 1/4 cup of broth or a few spoonfuls of marinara. For a brighter finish, squeeze a little more lemon juice over the baked dish just before serving.
– To make this vegetarian, omit the sausage and add a can of rinsed white beans or extra mushrooms for protein.

Nutrition (approximate per serving)

Calories: 921 kcal • Carbohydrates: 56 g • Protein: 41 g • Fat: 59 g • Saturated Fat: 21 g • Sodium: 2101 mg • Fiber: 6 g • Sugar: 5 g. Nutrition information is automatically calculated and should be used only as an approximation.

Additional info

Author: Alex Snodgrass
Servings: 4
Total time: about 35 minutes

I’d love to hear how you customize this Sausage and Kale Tortellini Bake—if you make substitutions, add vegetables, or adjust the spice level, share your tips. Tag @thedefineddish if you post your finished dish on social so I can see your version!

Want more cozy pasta recipes? Try these titles

One-Pan Italian Sausage and Orzo • Skillet Pizza Penne • Pesto Unstuffed Shells • Oven-Roasted Shrimp Scampi

Photography by Eat Love Eats.