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:

  1. 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).

  2. Transfer to a plate. Keep the fat rendering in skillet.

  3. Add onion and zucchini. Sauté for 2 minutes.

  4. Add fresh garlic, salt, pepper, onion powder, garlic powder, Italian seasoning. Sauté until zucchini turns translucent, about 3 minutes.

  5. Stir in marinara. Allow sauce to come to a gentle boil. Fold in tortellini. Adjust seasoning to taste.

  6. Once the sauce comes to a gentle boil, sprinkle on cheese then return the sausage links.

  7. Bake for 25-30 minutes or the internal temperature of the sausages is 165° F.

  8. Allow the dish to rest for 10 -15 minutes to set before serving. Garnish with fresh basil.

Makes 4 to 6 servings.



Recipe notes:

  1. 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.

  2. 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.


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