Chicken Sausage Tortelloni Bake

Name: Chicken Sausage Tortelloni Bake with Ricotta Topping
Yield: 2 servings
Ingredients: 1 Bell Pepper; 14 oz Marinara Sauce; 18 oz Tortelloni; 18 oz Italian Chicken Sausage Mix; 1 Onion; 2 unit Chicken Stock Concentrate; 4 oz Ricotta Cheese; 1/2 cup Mozzarella Cheese; 2 tsp Garlic Powder; 3 tsp Cooking Oil, tsp

with Ricotta Topping

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), 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 creamy ricotta cheese and a shower of melty mozzarella. Once 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! This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.

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
2 unit Chicken Stock Concentrate
4 oz Ricotta Cheese
1/2 cup Mozzarella Cheese
2 tsp Garlic Powder
3 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees. Wash and dry produce.

Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips.

In a small bowl, whisk together ricotta and 1 tsp oil. Season with salt and pepper.
2

Heat a large drizzle of oil in a large pan 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, garlic powder, and stock concentrates to bowl with sausage mixture. Stir to combine. Taste and season with salt and pepper if desired.
3

Add tortelloni and 1⁄3 cup water to bowl with sausage mixture and sauce; stir to combine.

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

Bake on top rack (top and middle racks for 8) until cheese melts and sauce is bubbly, 10-12 minutes.

Remove from oven and let rest for 5 minutes.
4

Serve tortelloni bake 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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