Vegan Sausage Tortellini Bake
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This Vegan Sausage Tortellini Bake is the perfect family meal – made in one pan and super comforting!
Cozy and delicious is what this Vegan Sausage Tortellini Bake is all about. It is cheesy and saucy, with some kale mixed in, because it’s all about balance, right?! This recipe requires less than 10 ingredients and is made in one pot. It is the perfect vegan family meal!
here’s what you need
ingredients
- avocado oil
- Beyond Meat Italian Sausage – see notes for other options
- yellow onion
- garlic
- marinara
- kale
- basil
- vegan tortellini – I used Kite Hill
- shredded vegan mozzarella – I used Daiya
equipment
You want to use an oven-safe pot, like a braiser or dutch oven.
steps
step 1: brown the sausage
The first thing we need to do is brown the vegan sausage. If you’re not into vegan sausage, check the recipe notes for another option!
Heat the oil in an oven safe pot or braiser over medium heat. Crumble the vegan sausage in the pan and cook until browned (approx. 3-5 minutes). Add the onion & garlic and cook down for another 3 minutes, stirring frequently.
step 2: sauce & bake
To keep this recipe quick and easy, we are using pre-made marinara. Just grab your favorite jar.
Add the marinara and stir to combine. Add the kale & basil and stir until the kale is wilted. Taste and add salt if needed. Remove from the heat.
Pour in the uncooked tortellini and toss to coat. Gently press the tortellini down so it is submerged in the sauce. Sprinkle the vegan mozzarella over the tortellini. Place in the oven for 15-20 minutes, or until the cheese is melted and the sauce is bubbling.
step 3: serve
Pull the pasta out of the oven and top it off with some more fresh basil – it adds some nice freshness and it just looks pretty.
Spoon the tortellini onto plates and dig in. You get the perfect bite each time. Cheesy, saucy deliciousness!
Serve this with your favorite salad for the perfect summer dinner!
tips & tricks
If you don’t like vegan sausage you can omit it or add in a can of drained chickpeas.
The vegan cheese is optional. If you omit it, I would boil the tortellini separately, add it to the sauce and enjoy – no need to bake it.
To freeze – prepare completely, but don’t bake. Allow to cool completely before covering and placing in the freezer. To reheat, place the covered frozen pasta bake in a 425 degree oven for 40 minutes. Remove the foil, and cook for another 20 minutes or until heated through and the cheese is melted.
need more recipe inspo? check these out:
Vegan Sausage Tortellini Bake
Ingredients
- 2 tablespoons avocado oil
- 8 ounces Beyond Meat Italian Sausage or your favorite vegan sausage
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1 jar marinara
- 2 handfuls kale chopped
- 2 tablespoons basil chopped
- 9 ounces vegan tortellini I used Kite Hill
- 4 ounces shredded vegan mozzarella I used Daiya
Equipment
- 2.25 quart braiser or dutch oven
Instructions
- Preheat the oven to 425 degrees.
- Heat the oil in an oven safe pot or braiser over medium heat. Crumble the vegan sausage in the pan and cook until browned (approx. 3-5 minutes). Add the onion & garlic and cook down for another 3 minutes, stirring frequently.
- Add the marinara and stir to combine. Add the kale & basil and stir until the kale is wilted. Taste and add salt if needed. Remove from the heat.
- Pour in the uncooked tortellini and toss to coat. Gently press the tortellini down so it is submerged in the sauce. Sprinkle the vegan mozzarella over the tortellini. Place in the oven for 15-20 minutes, or until the cheese is melted and the sauce is bubbling.
- Remove from the oven, top with more basil and spoon onto plates.
Video
Notes
- If you don’t like vegan sausage you can omit it or add in a can of drained chickpeas.
- The vegan cheese is optional. If you omit it, I would boil the tortellini separately, add it to the sauce and enjoy – no need to bake it.
- To freeze – prepare completely, but don’t bake. Allow to cool completely before covering and placing in the freezer. To reheat, place the covered frozen pasta bake in a 425 degree oven for 40 minutes. Remove the foil, and cook for another 20 minutes or until heated through and the cheese is melted.
