A one-pan Italian sausage and tortellini oven bake produces a filling meal in about 30 minutes with minimal hands-on time. Tortellini or tortelloni is briefly boiled to achieve a soft interior and light browning, then added to the sheet pan mid-bake so pasta, sausage, and vegetables roast together. Vegetables are coated with olive oil, salt, pepper, and garlic powder before roasting. A red pesto made from sun-dried tomatoes, basil, almonds, garlic, and Parmesan is blended and smoothed into the bake using tortellini cooking water for cohesion.
The one-pan recipe, written with developer Michelle McGlinn, requires a few extra steps, but results in a tender, toasted pasta coated with vibrant tomato flavor. To ensure the tortellini is soft and tender with just a touch of browning on the exterior, it's first briefly boiled, then transferred to the sheet pan mid-bake. While the sausage, vegetables, and tortellini roast, a red pesto is blended together and then mixed into the bake, using the tortellini's cooking water to smoothly incorporate.
Either will work, though we recommend finding one filled with cheese to balance the Italian sausage already on the sheet pan. From there, you'll need Italian sausage, green beans, broccolini, a yellow onion, and some olive oil, salt, pepper, and garlic powder to coat them with while they roast. The flavor will otherwise come from the pesto, which will require a jar (or about 1 cup) of sun-dried tomatoes, fresh basil, almonds, garlic,
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