Sometimes, as Ian can attest, I get weird notions. When they turn out to be not as weird as I thought, I don’t know whether to be excited or disappointed that someone else shared my notion or had it before me. One of those notions was baked tortellini. I made this several weeks ago, but I saved it for today, because it’s National Tortellini Day. In this case, I had a fit of disappointment that my notion wasn’t original and refused to look at the other recipes I found online for baked tortellini before departing for the grocery store with a half-formed idea in my head. This is what I came up with.
Baked Tortellini Alfredo
1 bag frozen tortellini
1 jar alfredo sauce (or make your own!)
1 box frozen chopped spinach, thawed and drained
1 lb ground italian sausage, browned and drained (I used hot, but you can use sweet if you prefer it)
about 1/4 c. chopped sundried tomatoes
mozzarella cheese to top
Don’t bother cooking the pasta according to the package directions! I let mine thaw in the bag on the counter, alongside the spinach. The only pre-cooking you need to do is the sausage, to render out the fat and get that nice, browned sausage texture going. Toss everything but the cheese together in a large bowl until the tortellini are completely coated in sauce, flatten it out in a large baking dish, and cover with the mozzarella. Bake until the cheese on top is bubbly and golden brown.