Ingredients
Method
- Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
Brown the Sausage
- In a large skillet over medium-high heat, add the bulk Italian sausage and break it up with a spoon or meat masher. Once it starts to brown, add the diced bell pepper and chopped garlic. Cook until the sausage is browned and cooked through and the vegetables are soft. Set aside.
Prep the Tortellini
- If using frozen tortellini, cook it according to package directions until just al dente. If using refrigerated tortellini, skip this step—it’ll cook in the oven.
Make the Creamy Base
- In a large bowl, mix together the softened cream cheese, sour cream, Tony’s Creole seasoning, garlic powder, and Italian seasoning until smooth.
- Once combined, fold in the uncooked refrigerated tortellini (if using frozen, fold in the cooked and drained tortellini instead). You want the tortellini fully coated in the creamy mixture.
Layer the Dish
- Spread a thin layer of marinara in the bottom of your baking dish—just enough to coat.
- Add half of the creamy tortellini mixture.
- Spoon half of the sausage-pepper-garlic mixture over that.
- Sprinkle a bit of mozzarella and parmesan.
- Add a layer of marinara (about ¼ to ½ of what’s left).
- Repeat with the remaining creamy tortellini, the rest of the sausage, and the remaining marinara.
- Top with the remaining mozzarella, parmesan, and freshly shredded cheddar cheese.
Bake It
- Cover with foil and bake for 25–30 minutes, until bubbly.
Broil It
- Uncover and broil for 2–3 minutes until the top is golden and melty. Watch it close!
- Rest and serve: Let it rest for 5–10 minutes before digging in. Garnish with chopped parsley or basil if desired.