One-Pot Tortellini with Sausage and Zucchini
INGREDIENTS:
8 Italian sausage links (about 1 1/2 pounds)
1 (20 ounce) bag cheese ravioli (I use Giovanni Rana 5-cheese)
2 (24 ounce) jars marinara (I use Francesco Rinaldi)
1 1/2 cup shredded cheese (I use Parmesan Romano Asiago blend)
1 medium onion, chopped
1 1/2 pounds zucchini, cut into 1/2-inch thick chunks
3 cloves garlic, chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons Italian seasoning
1/4 scant teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
INSTRUCTIONS:
Add oil to a preheat a large skillet on medium to medium high heat. Add sausage. Brown on all sides, about 2 to 3 minutes per side (sausages will finish cooking in the oven).
Transfer to a plate. Keep the fat rendering in skillet.
Add onion and zucchini. Sauté for 2 minutes.
Add fresh garlic, salt, pepper, onion powder, garlic powder, Italian seasoning. Sauté until zucchini turns translucent, about 3 minutes.
Stir in marinara. Allow sauce to come to a gentle boil. Fold in tortellini. Adjust seasoning to taste.
Once the sauce comes to a gentle boil, sprinkle on cheese then return the sausage links.
Bake for 25-30 minutes or the internal temperature of the sausages is 165° F.
Allow the dish to rest for 10 -15 minutes to set before serving. Garnish with fresh basil.
Makes 4 to 6 servings.
Recipe notes:
Use pre-shredded cheese for quick and easy prep, but don't melt as well as freshly grated. Shred your own cheese if you want a creamier melt.
To avoid mushy zucchini, do not slice too thin. It will need to hold up to the baking time in the oven. Keep slices between 1/2 to 2/3 inch thick.