Ingredients:

  • 1 pound (450g) Italian sausage (sweet or mild), casings removed
  • 1 medium yellow onion, diced (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced (about 1 cup/150g)
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 20 ounces (567g) refrigerated cheese tortellini
  • 8 ounces (227g) cream cheese, softened
  • ½ cup (120ml) heavy cream
  • ½ cup (50g) grated Parmesan cheese
  • 2 cups (225g) shredded mozzarella cheese

Instructions:

  1. In a large skillet, brown the Italian sausage over medium heat, breaking it up with a spoon. Drain off any excess grease.
  2. Add the diced onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the crushed tomatoes, tomato sauce, Italian seasoning, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  4. In a mixing bowl, combine the softened cream cheese, heavy cream, and Parmesan cheese. Mix until smooth and creamy. Gently fold in the tortellini.
  5. Pour the tortellini mixture into the tomato sauce in the skillet. Stir gently to combine.
  6. Transfer the mixture to the prepared 9x13 inch baking dish. Sprinkle evenly with the shredded mozzarella cheese.
  7. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  8. Let the casserole cool for a few minutes before serving.