Big Batch Chicken Sausage Tortelloni "Lasagna" 2x the delicious servings!

Name: Big Batch Chicken Sausage Tortelloni "Lasagna" 2x the delicious servings!
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 Bell Pepper; 14 oz Marinara Sauce; 18 oz Tortelloni; 18 oz Italian Chicken Sausage Mix; 1 Onion; 4 oz Ricotta Cheese; 1/2 cup Mozzarella Cheese; 2 clove Garlic; 3 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

By Recipe0 System

Get ready for a filling, crowd-pleasing pasta bake that everyone will love. In it, you’ll find layers of extra-large tortellini (better known as tortelloni) instead of lasagna noodles, and Italian-spiced chicken sausage sautéed with bell pepper and onion. It’s all coated in our tangy, savory marinara and loaded into a baking dish with dollops of garlicky ricotta cheese and a shower of melty mozzarella. Once the “lasagna” is baked, straight to the table it goes, ready to feed the hungriest of eaters. The time you save on this big-batch meal frees up that much more time to hang with the fam!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Bell Pepper
14 oz Marinara Sauce
18 oz Tortelloni
18 oz Italian Chicken Sausage Mix
1 Onion
4 oz Ricotta Cheese
1/2 cup Mozzarella Cheese
2 clove Garlic
3 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees. Bring a large pot of salted water to a boil (two large pots for 8). Wash and dry produce.

Peel and mince or grate garlic. Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips.
2

Heat a drizzle of oil in a large pan over medium-high heat. Add garlic; cook, stirring, until fragrant and lightly browned, 30-60 seconds. Turn off heat; transfer to a small bowl. Wipe out pan.

Add ricotta to bowl with garlic; mix to combine. Season with salt and pepper.
3

Heat a large drizzle of oil in pan used for garlic over high heat. Add sausage*, onion, and bell pepper; cook, breaking up meat into pieces, until sausage is browned and cooked through and veggies are tender, 4-6 minutes (for 8 servings, cook sausage and veggies in batches). Transfer to a large bowl.

Add marinara to bowl with sausage mixture. Stir to combine. Taste and season with salt and pepper if desired.
4

Once water is boiling, add tortelloni to pot. Cook until tender and floating to the top, 3-4 minutes. Reserve ¼ cup pasta cooking water (½ cup for 8 servings), then drain.
5

Add drained tortelloni and reserved pasta cooking water to bowl with filling and sauce; stir to combine.

Transfer tortelloni mixture to a 9-by-13- inch baking dish (two 9-by-13-inch baking dishes for 8 servings). Sprinkle with mozzarella and dollop with garlicky ricotta.

Bake “lasagna” on top rack (top and middle racks for 8) until cheese melts and sauce is bubbly, 8-10 minutes.

Remove from oven and let rest for 5 minutes.
6

Serve tortelloni “lasagna” family style directly from the baking dish or divide between plates and serve.

Chicken Sausage is fully cooked when internal temperature reaches 165°.

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