Pizza Baked Tortellini is a family favorite and the perfect combination of beloved pizza and rich, decadent, cheese tortellini! Delicious and super easy!
Y’all, this dish is absolutely delicious! Baked Pizza Tortellini is gooey, cheesy perfection. I’ve eaten it 3 times in a row. I just know your whole family will love it. And the best part is that the leftovers reheat even better, like so many similar dishes do. You can even store it in the freezer for up to 3 months if you wrap it up airtight.
I first discovered this recipe, as I do a lot of my new recipes, by taking my Mom’s classic recipe for Pizza Casserole and just switching a few things up to turn it into this Baked Pizza Tortellini. You can even make it your own by adding in your favorite pizza toppings: mushrooms, black olives, green peppers, Canadian bacon… the options are endless! Pair it with garlic bread and a side salad, and dinner is served!
What is Pizza Baked Tortellini?
Pizza Baked Tortellini is a delicious dish that marries the best parts of pizza and cheese-stuffed tortellini into one amazing entree. It is typically made with pasta like frozen cheese tortellini, pepperoni, 2 cups of mozzarella cheese, your favorite jar of pizza or marinara sauce, cheddar cheese soup, and ground Italian sausage. With the addition of a few other simple ingredients and seasonings, you simply set aside half of the mozzarella, stir everything together, pour it into a casserole dish or ovenproof skillet, put it in the oven, sprinkle that leftover mozzarella on top, and bake until it’s all gooey and yummy.
It’s a fun twist on both pizza and pasta, and the perfect hearty meal for the whole family!
Do you have to thaw the tortellini before you bake?
You do not have to thaw frozen cheese tortellini before you bake this Pizza Baked Tortellini. It thaws pretty quickly, but even if it’s still a little frozen when you mix it together, it’ll cook through just fine. Y’all enjoy!
Do I have to use tortellini that is frozen?
I use frozen tortellini, but you don’t have to use frozen tortellini. You can also use the refrigerated kind. Heck, you could even try out different types of tortellini in place of my recommended cheese tortellini. This dish is super versatile! Try something new out, and let me know how it turns out in the comments section!
Recipe Card
Baked Pizza Tortellini
Ingredients
- 1 pound ground Italian sausage
- 1/2 white onion (chopped)
- 3 cloves garlic (minced or pressed)
- 1 (18 to 22-ounce) package frozen cheese tortellini
- 1 (14 to 16-ounce) jar pizza sauce
- 1 (10.5-ounce) can condensed cheddar cheese soup, undiluted
- 1 (3.5-ounce) package pepperoni, divided
- 1/2 teaspoon salt
- 1 (8-ounce) package shredded mozzarella cheese (2 cups), divided
Instructions
- Preheat the oven to 350° and lightly spray a 13×9″ baking dish with nonstick cooking spray.
- In a large skillet over medium heat , brown the sausage with the onions until it is cooked through and no longer pink. Add the garlic and cook for 2 minutes. Drain away the grease.
- In a large bowl, combine the uncooked tortellini, pizza sauce, cheddar cheese soup, italian sausage with onions and garlic, about 3.4 of the pepperoni, salt, and half of the cheese. Stir to combine. Pour the mixture in the prepared dish and top with the remaining cheese. Add leftover pepperoni and other pizza toppings if you desire. Olives, mushrooms, green peppers, and Canadian bacon also make great toppings.
- Bake for 20 to 25 minutes, or until the casserole is bubbly and the cheese is melted.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
From Original Post – March 29, 2017
Hey, y’all! It seems like it’s been a while since we had a chance to chat so I just thought we’d take a few minutes to get caught up. If you’re just here for the recipe and want to avoid the chatter and the potential to have to read about my surgery, just…
Click here to jump to the recipe! – (It’s totally okay if you’re just here for that. I won’t judge. I mean, look at the cheese pull!!!)
Otherwise, I got some ‘splainin’ to do and a whole bunch of thank yous to pass around…
First let me say this, I can not even begin to thank you all for the love, prayers, messages, and emails. I was super nervous about this and your messages before and after provided so much comfort. I knew with all these amazing folks sending prayers up, there was no way something could go wrong. I had intended to keep the details of what was going on quiet, just because I didn’t it want to sound like I was whining and it’s not something I’d discuss in polite company. But I’ve had so many folks ask and y’all are more like family, so…. here’s a run down.
As a kid, I vividly remember a story that my mom used to tell about my grandmother. They had chickens and I so fondly remember going down to the chicken house to get eggs. It was such a neat thing for me. And thinking about it, has me wishing for my own coup… but I digress. Anyway, having recently had some chicks hatch, my grandmother noticed that they couldn’t walk. Every time they would stand up, their little legs would just slide sideways out from under them. It just broke her heart to see the little rascals try and walk and just fall. Well, she had a genius idea. She figured if there was a way to get them on their feet it would strengthen the muscles in their legs and would help them stay on their feet. I’ll be darned if that woman didn’t put rubber bands around their legs to keep them from sliding out from under them. And you know what? It worked. In no time, those chicks had built up the strength to walk around without the rubber bands. All this to say, sometimes we just need a little help…
Back in September, I was sitting having dinner with my parents and Heather and Jack when all of the sudden, I had this immense pain in the lower part of my stomach – like so intense I thought I might pass out. Trying not to make a big deal out of it and upset everyone, I just tried to ignore it. On the way home, I asked Heather to drive – which was the real indication I was in pain… I don’t EVER let her drive. She kept trying to get me to go to the hospital, but I refused. Our ER copay is crazy expensive and I figured I’d just go to my regular doctor the next day. Well, the next morning, a trip to my general practitioner and a CT scan later, I found that I had severe diverticulitis and one of the diverticula had abscessed and ruptured. That was the pain at dinner. I was immediately admitted to the hospital and spent 8 days being pumped with antibiotics and pain meds. They put in a PICC line for nutrition and kept me from eating or drinking anything. Things eventually got better and I was released, only two have two relapses between the end of September and December. Long story short, last week, I went in to have about 16 inches of my large intestine removed to prevent this from happening continually. All of the diverticular were within that span, so I should be good to go now. The doctor says the chance of having issues with diverticulitis again are about 2 to 4%, so I’d say those are pretty good odds. Recovery is going well, and I’m feeling like myself more and more every day! Like those chickens at my grandparents, I just needed a little help. 🙂
I seriously can’t thank y’all enough for the comments, posts, emails, calls, and messages. I think there were more than 1,000 in one day. Y’all just don’t know how much it means to me. The morning of the surgery had me super nervous, but reading those on the way to the hospital gave me the most amazing peace about it all. I love and appreciate y’all, more than any of you could ever know. Now… should we talk about this food??
Jodi Lea
I’m a blonde (figuratively & literally – ha). The tortellini is mixed while still frozen, correct? Just want to make sure it’s edible if I make it for anyone other than just me. Ha.
It thaws pretty quickly, but even if it’s still a little frozen when you mix it together, it’ll cook through just fine.
Mercadies
Making it for dinner tonight, so far it’s been in for 25 min and still frozen in the middle so hopefully 20-30 min more and it will be done and taste good!
Did you make it ahead and freeze it?
Brigit
Can you use the tortellini if they aren’t frozen?
Sure! Enjoy!
Lynette aka breezermom
I am not sure how I wandered upon this recipe…..but now that I’ve found your site I’ll be a frequent visitor. We loved this. Cheesy and delicious! I made as posted this time, but I’d like to add some of the other toppings in the future…..at least to half of it so I can keep the rest of the family happy. Thanks for the post!
Awesome! Glad you enjoyed it! I love adding other pizza toppings as well, but deal with a picky family too! 🙂
Michelle
This may be a silly question, but do you put the tortellini in the baking dish still frozen?
Yep, it should work out just fine if they’re still frozen.
Jane M.
Just discovered this recipe, Stacey, and definitely will have to make it soon. Just one question. There are only 2 of us in this household (my son is an adult) so I’d like to halve it. Is it possible to freeze half the can of the condensed cheese soup?
Jane M.
P.S. Had considered baking the whole dish and freezing half but I NEVER have adequate freezer space.
I’m honestly not sure. That’s not something I have much experience with, but honestly, I don’t think it would be a problem.
Linda Drey
Made this last night, added 1/2 cup of mild salsas to the sausage and onion, was gone in minutes. Very easy and fast recipe. AA++
Wonderful! Love hearing that! Glad y’all enjoyed it!
Denise
Bless your heart and I hope that all is well with you now. I have known of only 2 people that have had it and from what they’ve said, it is horribly painful. I’m so glad to hear that everything is fine now. I bet your little nurses at home are taking great care of you. 🙂 Take it easy in your recovery and thank you for supper tonight with this delicious Baked Pizza Tortellini!
Thanks, Denise! Sure glad you enjoyed the tortellini!!
Kate B.
I’m sorry to hear you’ve been feeling badly. Hope you feel better soon! I enjoy your website very much!
Thanks, Kate! I’m getting better every day!
Pam
I am glad that you are on the road to recovery! What a journey! That must have been very painful!
This recipe looks and sounds delicious!
I would never go straight to the recipes. I love your stories that you share.
Pam
Thanks, Pam! You’re so sweet to say that.
Linda Copeland
God bless your sweet heart, Stacey. My heart goes out to you and to anyone that suffers through these painful events that make you think you have left-sided appendicitis! I know the pain of diverticulitis all too well. Never had an episode with it until my gallbladder was removed and had to deal with diarrhea for over 3 months. That stuff is not a friend to people with diverticula pockets. I, like you, had no idea what was going on to begin with, but eventually I could feel the area pulsate with pain every time my heart would beat. I’m so glad you had the offending area removed and won’t have the threat of this repeating.
I’m going to share something that could possibly save some of your readers some pain,
suffering and $$$. I learned this technique from a retired Doctor that has diverticulosis. He VERY gingerly presses down & shakes, with his fingers & hands, all the way down the left side of his abdomen (paying more attention to a suspect area) each morning before getting out of bed when he starts to detect a sore spot in the ascending colon area. He also does this just as soon as he notices the soreness too. The point of this is to shake the offending….well, uh….”stuff” out of the pocket before it has a chance to swell and close off the escape route. I have successfully done this 3 times when I felt a spot getting sore when leaning against the countertop at the kitchen sink or while in the tub. I hope others are as successful as I have been since learning this.
Hugs & blessings,
Linda Copeland
Thanks so much for sharing, Linda! I sure appreciate your kind words.
Teri Giese
Wishing you all the best!Wish I had read about your problem.My entire colon was removed,many years ago,after years of illness.Even had a 10 year nightmare of a unnecessary ileostomy !?So,I know how difficult G.I.issues can be! Am a total foodie,and make food for my gang that I often am unable to eat.Still brings me joy to just be able to get in my kitchen after years of surgeries,recovering,bedridden off and on…Godspeed my friend,and take it slow.Wishing you and your family well?.
Thanks so much, Teri! Sorry to hear about your battle, though.
Judy M
Delighted that you are feeling better! Follow Doctor’s orders and keep up the good things on Southern Bite – love it!
Thanks, Judy! I’m certainly trying my best. 🙂
Ann2016
So glad you’re back (hopefully) to normal! Wishing you a speedy recovery!
Thanks, Ann!
Stacey English
So glad you’re feeling better!
Thanks, Stacey!
Diane T.
So glad you shared your story with us. Happy to hear you are on the mend. I’m sure You will be 100 percent again in no time. Prayer works! God is so good to us. He is always there!
Yes it does, Diane! And I am so blessed to have had so many of y’all praying for me!
Brenda
I am so happy to hear you are feeling so much better!!! I love your blog and all the wonderful recipes!! This one looks so good!! Can’t wait to make it!!!
Thanks, Brenda! I sure hope you’ll enjoy it!!
Sharon T
This recipe looks so good, I can’t wait to try it! So glad you’re feeling better and on the mend!
Thanks, Sharon!!
Stephanie Barnett
So glad you are feeling better! I love your postings. They keep me out of a rut in the kitchen . Prayers for the rest of your recovery!
Thanks so much, Stephanie! You’re so sweet to say that.