This 20-Minute Cheesy Tortellini Lasagna with Sausage & Kale makes it easy to have a delicious and nutritious Italian dinner on the table in a hurry, even on a weeknight. Plus, it cooks in one skillet!
In a large, nonstick skillet, cook sausage over medium-high heat until browned. Add marinara sauce and ½ cup water. Allow to boil and then reduce heat to a simmer. Stir in tortellini and kale and let simmer 5 minutes.
While the tortellini simmers, combine the cheeses, basil and oregano in a small bowl. Season to taste with salt and pepper.
After the tortellini has cooked 5 minutes, drop spoonfuls of the ricotta mixture over the tortellini. Without stirring, cover pan and allow to cook for an additional 4-5 minutes, until cheese dollops are warmed through. Serve immediately.
Notes
This tortellini casserole will keep for up to three days stored in the fridge. Reheat leftovers on the stove over medium heat, or in the microwave. I don't recommend freezing this dish as the tortellini become too soggy.