This baked broccoli sausage tortellini is an easy, family-friendly weeknight meal that comes together quickly, is full of flavor, and showcases one of our favorite vegetables—broccoli.
Who else is craving some comforting, straightforward food?
This dish is satisfying, simple to prepare, and perfect for busy evenings. It’s a baked, cheesy pasta that feels like a treat but is practical enough for any night of the week.
At this time of year I often feel a little tired of heavy holiday recipes even before the festivities begin. I love planning ahead, but sometimes all I want is a bowl of pasta or a quick, cozy bake for dinner. This tortellini bake hits the spot.
Although I’m not the biggest fan of sausage, my family adores it, so this becomes an easy dinner win. It comes together fast and satisfies everyone at the table.
How I make it:
I brown the sweet Italian sausage in a large, oven-safe skillet or Dutch oven until it’s nicely crumbled and golden. Then I remove the sausage with a slotted spoon, leaving any rendered fat in the pan. If the pan is dry, add a splash of olive oil.
I sauté diced onion and minced garlic in the same skillet with a pinch of salt, pepper and red pepper flakes until softened and fragrant. Then I add broccoli florets directly to the pan. I usually use small florets so they soften quickly and retain a pleasant bite after baking.
One shortcut I use is fresh refrigerated tortellini that I don’t pre-boil. It cooks in the skillet and finishes in the oven. If you’re using frozen tortellini, either boil it briefly or allow extra oven time so it cooks through.
Return the sausage to the pan, add the tortellini and pour in chicken stock to give the dish moisture without a heavy sauce. Stir in parmesan, then top with shredded mozzarella for that irresistible bubbly finish.
Bake at 400°F for about 20–25 minutes until the top is golden and the cheese is melted and bubbly. The tortellini, stock, sausage, and cheese provide enough moisture for a creamy bake; if you prefer a saucier result, reserve half a cup of pasta water and add it with the stock before baking.
Serve immediately with extra grated parmesan and a sprinkle of crushed red pepper if desired. The dish is simple, flavorful, and beloved by kids and adults alike—cheesy, comforting, and with a hit of green from the broccoli.
Those melty cheese pulls are the best part.
Yay for an easy dinner win!
Baked Broccoli Sausage Tortellini
Baked Broccoli Sausage Tortellini
Ingredients
- 1 pound sweet Italian sausage
- ½ onion, diced
- 4 garlic cloves, minced
- kosher salt and pepper
- ¼ teaspoon crushed red pepper flakes, plus more for topping
- 3 cups broccoli florets
- 10 ounces refrigerated fresh tortellini
- 1 cup chicken stock
- ⅔ cup parmesan cheese, plus more for topping
- 1 cup shredded mozzarella cheese
Instructions
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Preheat the oven to 400 degrees F.
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Heat the sausage in a large oven-safe skillet or dutch oven. Break it apart until crumbled and cook until golden and slightly crisp, about 6 to 8 minutes.
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Remove the sausage with a slotted spoon and transfer to a plate, leaving the rendered fat in the pan. Add a splash of olive oil if needed.
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Over medium heat, sauté the diced onion and minced garlic with a pinch of salt, pepper, and red pepper flakes until softened and golden, about 4 to 5 minutes. Add the broccoli with another pinch of salt and pepper.
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Stir in the tortellini and the chicken stock, then add the parmesan and combine everything well.
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Top with shredded mozzarella and bake for 20 to 25 minutes, until the top is golden, bubbly, and melted.
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Serve with extra parmesan and crushed red pepper to taste.
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