Vegan Sausage Tortellini Bake
This Vegan Sausage Tortellini Bake is the perfect family meal - made in one pan and super comforting!
Equipment
- 2.25 quart braiser or dutch oven
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
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.
Nutrition
Calories: 379kcal | Carbohydrates: 41g | Protein: 15g | Fat: 18g