Creamy Sage, Sausage & Mushroom Baked Tortellini

Creamy Sage, Sausage & Mushroom Baked Tortellini

  • 3 links mild Italian sausage, sliced
  • 3 cloves garlic, thinly sliced
  • 1/2 medium onion, diced
  • 6 oz baby portobello mushrooms, sliced
  • 1 lb bag of frozen cheese tortellini
  • 8 - 10 leaves of fresh sage
  • 8 oz of mascarpone cheese or cream cheese
  • 5 oz of fresh mozzarella

Pre-heat oven to 350 degrees. 

Heat a skillet over medium-high heat with 1 tbs of olive oil.  Add sliced sausage to the pan and cook until evenly browned.  Using a slotted spoon transfer the sausage to a plate and set aside. 

In the same pan saute garlic and onions, add mushrooms and saute at a medium heat until browned, about 10 minutes. 

Prepare tortellini according to package instructions.  Drain, drizzle with olive oil, cover with a kitchen towel and set aside until ready to use.

In a food processor, combine mascarpone cheese and sage leaves, process until smooth.  Add mascarpone cheese mixture and sausage to the mushrooms, stir until smooth and creamy.  If using cream cheese it may be too thick, add a little bit of chicken broth to thin the sauce to a desired consistency.  Season with salt and pepper to taste.  Don't be shy! 

Add mushroom cream sauce to prepared tortellini.  Spray an 8 x 8 baking dish with non-stick spray.  Pour tortellini into baking dish.  Top with torn fresh mozzerella.

Place in the oven and bake for 30 minutes or until cheese is brown and bubbly.  Remove from oven and serve, garnish with minced sage. 

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