Tortellone Borbellini

Cheese tortellini and Italian sausage baked together in a creamy tomato sauce

At least once a month, I’ll crave the tortellone borbellini from Pasta Jay’s in Boulder, CO. So after years (has it really been that long since I graduated college?) of dreaming about it, I finally tried to make it at home. The concept is fairly simple: cheese tortellini with sautéed spinach and sausage baked in a tomato-cream sauce, but Pasta Jay’s execution is unmatched. I took some shortcuts - frozen cheese tortellini, store-bought marinara sauce - that I’m sure they’d frown upon but made the dish come together quickly. It's the kind of meal that is good for feeding an army of people, tastes even better the next day, and will satisfy all your cravings for comfort foo. Now if only I could re-create their salad with garlic dressing…

Related Recipes:
- Baked Penne with Sausage & Broccoli Rabe
- Spinach & Ricotta Stuffed Shells
- Short Rib & Spinach Lasagna

Tortellini with Sausage & Spinach:

• Bring a large pot of water to a boil. Add salt and cook two packages of cheese tortellini according to package instructions.
• Meanwhile, heat a large non-stick pan over medium-high heat and add ¾ lb. hot Italian sausages, casings removed.
• Break up sausage in small pieces using a spatula and cook for 5-7 minutes, until sausage is browned.
• Drain excess fat from the pan and add 2 c. fresh baby spinach. Cook for 1-2 minutes, until spinach wilts.
• Add 2 c. tomato sauce and 1 tbsp. cream  to the pan and let simmer for 5-10 minutes.
• Drain tortellini, pour into a shallow baking dish and top with sauce. Sprinkle the top with 1 handful grated mozzarella cheese.
• Place dish in the broiler for 3-4 minutes, until cheese is bubbling.
• Divide into pasta bowls. Serve.

Serves 4