Chicken Sausage Tortelloni Bake
with Ricotta Topping
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 teaspoon
Garlic Powder
1 unit
Onion
1 unit
Green Bell Pepper
4 ounce
Ricotta Cheese
(Contains Milk)
18 ounce
Italian Chicken Sausage Mix
2 unit
Chicken Stock Concentrate
14 ounce
Marinara Cup
18 ounce
Tortelloni
(Contains Eggs, Milk, Wheat)
½ cup
Mozzarella Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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°.
