Creamy Cheesy Baked Tortellini Skillet (Print Version)

A cozy one-pan tortellini skillet with Italian sausage, marinara, cream cheese, and a bubbly mozzarella top.

# Ingredients:

For the skillet

01 - 1 tablespoon olive oil, if needed
02 - 1 lb (450 g) mild or hot Italian sausage, casings removed if using links
03 - 1 small yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 jar (24 oz/680 g) marinara sauce
06 - 1/2 cup (120 ml) water or low-sodium chicken broth
07 - 1 teaspoon Italian seasoning
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon kosher salt, plus more to taste
10 - 1/4 teaspoon black pepper
11 - 6 oz (170 g) cream cheese, softened and cubed
12 - 1 package (20 oz/565 g) refrigerated cheese tortellini

For topping and serving

13 - 1 1/2 cups (170 g) shredded low-moisture mozzarella cheese
14 - 1/4 cup (25 g) grated Parmesan cheese
15 - 2 tablespoons chopped fresh basil or parsley

# Instructions:

01 - Heat the oven to 400°F with a rack in the upper third. Have a 12-inch oven-safe skillet ready.
02 - Set the skillet over medium-high heat. Add the sausage and cook for 5-7 minutes, breaking it into small crumbles, until browned and cooked through. If the pan looks dry, add the olive oil. Spoon off excess grease if needed.
03 - Add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.
04 - Stir in marinara, water or broth, Italian seasoning, garlic powder, salt, and pepper. Reduce the heat to medium-low, add the cream cheese, and stir until melted into a smooth sauce.
05 - Add the refrigerated tortellini and gently stir until coated. The sauce should look a little loose because the pasta will absorb liquid as it bakes.
06 - Cover the skillet with an oven-safe lid or foil. Bake for 12 minutes, until the tortellini starts to soften and the sauce is bubbling around the edges.
07 - Uncover the skillet. Sprinkle mozzarella and Parmesan evenly over the top. Bake uncovered for 8-10 minutes more, until the cheese is melted and bubbly. Broil for 1-2 minutes if you want browned spots.
08 - Let the skillet rest for 10 minutes before serving. Sprinkle with basil or parsley and scoop while hot.

# Notes:

01 - Use refrigerated tortellini for the timing written here.
02 - If using frozen tortellini, add 1/4 cup extra liquid and bake covered a few minutes longer.
03 - Letting the skillet rest helps the creamy sauce thicken.

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