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Spicy Sausage Meatball & Pasta Bake
with Baby Kale, Artichokes & Pesto Tortellini
with Hot Italian Pork Sausage
Active:
10m
Total:
45m
Tuscan flavors abound in this one-dish wonder thanks to Italian sausage meatballs, which nestle into a bed of hearty kale, basil pesto tortellini, and tomato sauce before baking. A final stir-in of garlic-herb butter completes the meal.
Details
Tuscan flavors abound in this one-dish wonder thanks to Italian sausage meatballs, which nestle into a bed of hearty kale, basil pesto tortellini, and tomato sauce before baking. A final stir-in of garlic-herb butter completes the meal.
Nutrition per serving
1010 Calories
Ingredients
10 oz
Hot Italian Pork Sausage
3 oz
Baby Kale
¼ cup
Marinated Artichoke Hearts
1 tbsp
Capers
1 each
8-oz can Tomato Sauce
¼ cup
Grated Parmesan Cheese
1 oz
Garlic & Herb Flavored Butter
1 tsp
Vegetable Broth Concentrate
1 tsp
Whole Dried Oregano
9 oz
Basil Pesto Tortellini
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Bake the meatballs & pasta
Preheat the oven to 450°F. Wash and dry the fresh produce. Place the kale in a large baking dish. Add the tortellini, tomato sauce, broth concentrate, oregano, artichokes, capers, and 1/4 cup of water (or 1/2 cup for 4 servings). Season with salt and pepper; stir to combine. Using your hands, form the sausage into 8 equal-sized meatballs (or 16 meatballs for 4 servings); place in an even layer on top of the base. Cover with foil. Bake 22 to 25 minutes. Leaving the oven on, remove from the oven.
step 2
Finish & serve your dish
Remove the foil and stir to combine. Return to the oven and bake 5 to 7 minutes, or until the kale is wilted, the meatballs are cooked through, and the liquid is slightly thickened. Remove from the oven. Add the butter and stir until melted and combined. Serve the finished meatballs and pasta garnished with the parmesan. Enjoy!
Instructions
step 1
Bake the meatballs & pasta
Preheat the oven to 450°F. Wash and dry the fresh produce. Place the kale in a large baking dish. Add the tortellini, tomato sauce, broth concentrate, oregano, artichokes, capers, and 1/4 cup of water (or 1/2 cup for 4 servings). Season with salt and pepper; stir to combine. Using your hands, form the sausage into 8 equal-sized meatballs (or 16 meatballs for 4 servings); place in an even layer on top of the base. Cover with foil. Bake 22 to 25 minutes. Leaving the oven on, remove from the oven.
step 2
Finish & serve your dish
Remove the foil and stir to combine. Return to the oven and bake 5 to 7 minutes, or until the kale is wilted, the meatballs are cooked through, and the liquid is slightly thickened. Remove from the oven. Add the butter and stir until melted and combined. Serve the finished meatballs and pasta garnished with the parmesan. Enjoy!
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