out evenly so the tortellini is nestled in the creamy sauce.
Cover the dish tightly with foil and bake for 20–25 minutes, until the tortellini is tender and the sauce is bubbling around the edges.
Remove the foil and bake for an additional 5–10 minutes to let the top lightly brown and the sauce thicken slightly.
Let the casserole rest for about 5 minutes before serving, so it can settle and is easier to scoop. Serve warm, straight from the dish.
Variations & Tips
If you grew up in a house where nothing went to waste, this bake is a perfect canvas for using what you have on hand. You can swap the Italian sausage for regular breakfast sausage or even smoked sausage coins if that’s what’s in the freezer. For a little color and sweetness, stir in a handful of frozen
