This is one of those “I’m so tired and done with the day but we still gotta eat” recipes. I keep a few packages of cheese tortellini in my freezer all the time for just this sort of recipe. A super simple meatball baked in the over and a really easy Garlic cream sauce brings things together. Creamy Garlic Tortellini & Sausage is weeknight cooking at its finest.
This recipe is essentially just using the sauce from my Creamy Garlic Shells Recipe to bring together super easy meatballs (just 3 ingredients) and pre-made cheese tortellini. Sometimes that is all it takes to make a meal feel that little bit special on a busy weeknight. I’ve said for a long time that your meals will feel so much more homemade by simply making a quick sauce.
Substitutes and Variations:
I use plain cheese tortellini for this. You can use whatever varieties you like. It would also work with Raviolis, thoughi find that harder to eat with the meatballs. As for the meatballs, you could use another ground meat in place of the italian sausage. You would just need to add more seasoning (since the italian sausage is basically already seasoned.)
Suggestions for Sides:
This is a pretty hearty all-inclusive meal. You could serve some garlic bread on the side or a nice simple salad. I would go with a Caesar or easy green salad.
Tools that may make this recipe easier:
You just need basic kitchen tools for this recipe. You will want a baking sheet with a baking rack for the meatballs (it helps them cook evenly on all sides without drying out). A pot for boiling the tortellini and a sauce pan for the cream sauce. A good whisk for the sauce makes it easier too!
Now Let’s Get Cookin’!
Creamy Garlic Tortellini & Sausage
Ingredients
- 1½ lb Cheese Tortellini fresh not dried
For the Sauce
- 3 tsp Garlic Powder divided
- 4 tbsp Cornstarch
- 1 tsp Salt
- 1 tsp Pepper
- 2 cup Broth chicken or vegetable
- 1 cup Milk
- 2 tbsp Parsley Flakes
For the Meatballs
- 2 lb Italian Sausage regular, sweet or hot
- 2 tbsp Dried Minced Onion
- ½ cup Grated Parmesan Cheese
Instructions
- Preheat oven to 375degF.
- In a mixing bowl combine the meatball ingredients thoroughly. Using a 1inch food scoop, portion the mixture into meatballs. Roll between the palms of your hands (use gloves if desired) to make even round balls. Line the balls out on a baking rack over a parchment paper covered baking sheet. Place in oven and bake for 30 minutes.
- Start water boiling for the tortellini.
- In a large measuring cup add dry ingredients for the sauce and whisk together. Add the chicken broth and whisk until dry ingredients are mostly dissolved.
- In a sauce pan over medium heat, add broth mixture. Let come to just a bubble (whisking occasionally) then, while whisking add milk. Let return to a bubble and then reduce heat to medium low. Sauce will thicken as it simmers, whisk occasionally to prevent scorching.
- Add tortellini to boiling water and cook as directed on the package (usually they are done when they are all floating). Drain in colander. Return to pot away from heat.
- Add cooked meatballs to the pot with the tortellini and then pour sauce over. Gently stir to evenly coat. Serve with a sprinkle of parmesan cheese, if desired.
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This sounds amazing!!!
Oh, yummy! Such a simple yet delicious recipe. This would go down really well in my house.
Thanks so much for sharing with #MMBC, Estelle. 🙂
Perfect for winter too! #HappyNow
Oh another really yummy looking recipe!
Oh my Estelle, you’ve done it again. I can virtually taste this.
Visiting today from SSPS
What a great combination.
Thanks so much for sharing with Sweet Tea & Friends this month.