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Passata Tortellini Casserole Cheese Tortellini, Italian Sausage and Broccoli

When I think of a casserole it doesn’t necessarily bring back memories of an enticing meal that was created to set my tastebuds into a frenzy of deliciousness. It was seen more as a meal to feed the masses and a forgiving cooking process that the most inexperienced cook could master. While this is true and a benefit, I thought we should revisit it. So don’t let the word “casserole” scare you. It won’t be anything like the tuna noodle casserole of our past. There won’t be any Campbell’s creamed soup in our recipe.
The basics of a casserole is a protein, starch, vegetable and usually some cheese. Pulled together with a sauce. Let’s start with the sauce. Casseroles can be heavy. Our casserole has tomato sauce made from Passata which is an uncooked tomato puree. Canned tomatoes use cooked tomatoes. The fresh tomato puree gives the dish a brighter lighter flavor. To introduce a distinct flavor, the protein is Italian Sausage. The starch is cheese stuffed tortellini. This gives a nice bite opposed to a mouth full of slippery noodles, rice or non-distinct potatoes. Finally, the vegetable. A casserole is meant to be a complete meal cooked in one baking dish. Broccoli gives the vegetable a main part in this orchestrated creation, and its flavor compliments all the other players. The final step is to top this modernized casserole with a combination of Brick and Provolone cheese.
Here’s to the vintage casserole with a contemporary twist!
Course Main Course
Keyword Broccoli, Casserole, italian sausage, Pasta

Ingredients

The Italian Sausage and Tomato Sauce

  • 1 pound Italian Sausage
  • 1 tablespoons Olive Oil
  • 3 cloves Garlic chopped
  • ½ cup Onion chopped
  • 48 ounces Passata tomato puree
  • 1 cup Water
  • 2 teaspoons Dried Basil (2 tablespoons, if fresh basil)
  • 2 teaspoons Dried Oregan (2 tablespoons, if fresh oregano)
  • 1 teaspoon Kosher Salt
  • Fresh Ground Pepper to taste
  • 3 tablespoons Fresh Parsley chopped

Cooking the Tortellini and Broccoli

  • 8.8 ounces Cheese Stuffed Tortellini
  • 5 cups Broccoli Florets
  • 1 tablespoons Salt for water

Putting the Casserole Together

  • 1 1/2 cups Brick Cheese shredded
  • 1 1/2 cups Provolone Cheese shredded

Instructions

The Italian Sausage and Tomato Sauce

  • In a 12-inch skillet, over medium low heat, brown the Italian Sausage for 10 minutes. Drain.
  • Heat the oil over medium low heat. Add the onions, sauteing for 2 minutes, stirring constantly. Add the garlic, dried basil and dried oregano. Cook for another 1 minute, stirring constantly.
  • Add the passata and water to the sauté pan (add ½ cup of water to each puree jar, shake, then pour into to tomato sauce). Bring to boil, then reduce to a simmer. Cook for 30 minutes, covered.
  • Add fresh parsley and Italian Sausage to the sauce and set to the side to cool.

Cooking the Tortellini and Broccoli

  • In a eight-quart saucepan, heat salted water to a boil.  Add tortellini and cook for 8 minutes(tortellini will not be fully cooked, it will finish cooking when the casserole is heated).  After 4 minutes, add the broccoli and boil for the last 5 minutes.  Drain and rinse with cold water the cooking process.

Putting the Casserole Together

  • Preheat oven to 375 degrees.  In eight-quart large saucepan, combine the tomato sauce, cheese tortellini and broccoli.  Gently stir to incorporate. 
  • Pour into a four-quart casserole pan. 
  • Top with shredded cheese.
  •  Bake for 30 minutes. Let cool for 10 minutes.  Serve.

Notes

Can be made a day before and baked before serving.