Pizza Tortellini
This one-pot Pizza Tortellini is a mash-up of your favorite pizza toppings and cheesy tortellini, all simmered together in marinara sauce. Easy, quick, and so satisfying.
Servings 8 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound mild Italian sausage
- 1 small onion , diced
- 1 small green bell pepper
- 20 slices pepperoni , cut into quarters
- 2 ounces black olives , pitted and sliced
- 1 tablespoon tomato paste
- 1 teaspoon dried Italian herb blend
- 1 cup water
- 16 ounces refrigerated cheese tortellini
- 32 ounces marinara sauce
- 8 ounces shredded cheese
- 1 tablespoon chopped flat-leaf Italian parsley
Instructions
- Preheat oven to 350ºF.
- Heat the olive oil in a large 3 quart braiser, wide-bottomed pot, or 12-inch skillet on the stove over medium heat.
- Add the sausage, stirring frequently and breaking up clumps, until just browned. If there is a lot of fat in the pot to the point where it pools around the sausage, spoon out some of it.
- Add the onions, peppers, and about half of the pepperoni pieces to the pot. Saute until the onions have softened and the pepperoni has started to crisp up around the edges.
- Stir in the black olives. Spoon in tomato paste and dried herbs, along with a cup of water. Mix everything well.
- Spread the tortellini in an even layer across the pan. Pour the marina sauce over the tortellini, trying your best to submerge the tortellini in the liquid. If they’re still poking through, add more water, a 1/2 cup at a time, until everything is submerged.
- Increase the heat to medium-high to bring the liquids to a light simmer, and let the tortellini plump up for 5 minutes. Stir occasionally to keep the tortellini covered by liquids.
- Distribute the remaining pepperoni pieces over the surface. Sprinkle the cheese on top, and place the pot in the oven, uncovered, for 10 to 15 minutes, or until the cheese is melted.
- Remove and garnish with the Italian parsley.
Notes
Some refrigerated tortellini brands use 20-ounce packages. This will work fine if your braiser is large enough. The white braiser you see in my photos here is a 3.5 quart capacity, which holds all 20 ounces, with an extra cup of water to cover the pasta. Basically, just use what fits, and if you use less pasta, adjust the amount of marinara you pour in slightly (if the tortellini are covered by liquids, you’re good).
For easier serving, let the pot sit for about 10 minutes. This lets the cheese firm up just enough to spoon it out with a little less stretch in it.