Columbus Foodie

Inspired by a recipe on the Tart Reform blog for Baked Tortellini, I got the bright idea to do a variation of my Baked Ziti using tortellini as the pasta instead of ziti. All I’ve got to say is – wow! It elevated the dish to a whole new level. With less time to cook lately, this recipe has been a lifesaver when it comes to cooking a hearty dinner.

Baked Tortellini

1/2 lb. bulk sweet Italian turkey sausage
1/2 lb. bunk hot Italian turkey sausage
1 c. chopped onions
2 cloves garlic, minced
4 c. (1 lb) eggplant, pared and cut into julienne strips
1/2 tsp. salt
Dash pepper
1 lb. dried cheese tortellini
4 cups spaghetti sauce
3 cups (12 oz.) shredded mozzarella cheese
1/2 c. grated Parmesan cheese

Brown sausage meat in skillet; add onions, garlic, and eggplant. Saute until vegetables are tender and lightly browned; drain off excess fat. Add salt and pepper. Mix tomato sauce into sausage/vegetable mixture and set aside.

Cook cheese tortellini according to package directions until al dente, and drain. Stir into sausage/veggie/sauce mixture and put into a large baking dish. Sprinkle with mozzarella and Parmesan cheeses. Bake at 350 degrees for 40 minutes or until browned and bubbling.