Tag Archives: tortellini

Baked Tortellini Skillet

I’m cutting to the chase with this recipe. This baked tortellini skillet has all the flavors of lasagna without the cumbersome noodle wrangling. Plus the cheese from the tortellini adds some extra flavor to the overall dish.

This is a perfect weeknight meal!

Baked tortellini skillet | a weeknight meal by Alaska Knit Nat

Baked tortellini lasagna

Serves 4-6


  • 6 oz. dried cheese tortellini
  • 6 oz. cremini mushrooms, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 10 oz. frozen spinach, thawed and drained
  • 2/3 cup whole milk cottage cheese
  • 1 cup shredded mozzarella
  • 1 cup freshly grated Pecorino Romano or Parmesan
  • 2.5 cups marinara
  • salt and pepper


Preheat oven to 375 degrees F. Place a large pot of salted water to boil and cook the tortellini three minutes shy of their recommended cooking time. Set aside.

Meanwhile, heat the oil and butter in a 12-inch oven-safe pan. Add the mushrooms and a pinch of salt. Sauté until the moisture is evaporated and the mushrooms start to brown, about 5 minutes. Set aside.

Mix together the cottage cheese, 2/3 cup mozzarella, 2/3 cup Pecorino Romano, and salt and pepper to taste.

Coat the bottom of the pan with 1 cup of marinara. Toss in the tortellini and spread out evenly in the pan.

Next add the cheese mixture, spreading it out with a rubber spatula. Layer on the mushrooms, then another 1.5 cups of sauce. Top with remaining cheese.

Bake for 30 minutes until bubbly and slightly browned. Serve with Italian sausage and a simple garden salad.

Baked tortellini skillet | a weeknight meal by Alaska Knit Nat


Creamy Tomato Soup with Tortellini and Sausage

Creamy Tomato Soup with Tortellini and Sausage


2 Tbs. olive oil

1 onion, chopped

3 cloves garlic, minced

5 button mushrooms, sliced (optional)

2 tbs. flour

1 bay leaf

2 cups chopped cherry tomatoes

2 Tbs. tomato paste

1.5 cans chicken stock

2 cans condensed tomato soup

1 tsp. dried porcini powder (optional)

2 Tbs. dried basil

2 tsp. dried oregano

salt and pepper to taste

1/2 package frozen tortellini

1 lb. Italian sausage

3/4 cup whole milk or half and half

grated parmesan cheese




Heat oil in a large dutch oven over medium high flame. Add the onion, mushrooms and garlic and cook till onions are translucent, about 7 minutes. Stir in the flour and cook another couple of minutes. Add the bay leaf, tomatoes, tomato paste, chicken stock, tomato soup and seasonings and bring to a simmer. Turn heat to low and simmer for 30 minutes to an hour.


Meanwhile, cook your sausages and brown them all over. Slice into rounds and brown those too. Add the sausage and tortellini to the soup. When tortellini is cooked, stir in the milk. Remove bay leaf. Serve with grated parmesan cheese and slices of buttered rustic bread.

Creamy Tomato Soup with Tortellini and Sausage