Big Batch Chicken Sausage Tortelloni "Lasagna"
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Big Batch Chicken Sausage Tortelloni "Lasagna"

Big Batch Chicken Sausage Tortelloni "Lasagna"

2x the delicious servings!

Get ready for a filling, crowd-pleasing pasta bake that everyone will love. In it, you’ll find layers of extra-large tortellini (better known as tortelloni) instead of lasagna noodles, and Italian-spiced chicken sausage sautéed with bell pepper and onion. It’s all coated in our tangy, savory marinara and loaded into a baking dish with dollops of garlicky ricotta cheese and a shower of melty mozzarella. Once the “lasagna” is baked, straight to the table it goes, ready to feed the hungriest of eaters. The time you save on this big-batch meal frees up that much more time to hang with the fam!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes


serving amount

2 clove


1 unit

Yellow Onion

1 unit

Green Bell Pepper

4 ounce

Ricotta Cheese

(Contains Milk)

18 ounce

Italian Chicken Sausage Mix

14 ounce

Marinara Cup

18 ounce


(Contains Eggs, Milk, Wheat)

½ cup

Mozzarella Cheese

(Contains Milk)

Not included in your delivery



1 tablespoon

Cooking Oil


Nutrition Values

/ per serving
Calories820 kcal
Fat36 g
Saturated Fat15 g
Carbohydrate76 g
Sugar12 g
Dietary Fiber4 g
Protein44 g
Cholesterol225 mg
Sodium2370 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Large Pan
Small Bowl
Large Bowl
Baking Dish



• Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees. Bring a large pot of salted water to a boil (two large pots for 8). Wash and dry produce. • Peel and mince or grate garlic. Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips.

Mix Garlicky Ricotta

• Heat a drizzle of oil in a large pan over medium-high heat. Add garlic; cook, stirring, until fragrant and lightly browned, 30-60 seconds. Turn off heat; transfer to a small bowl. Wipe out pan. • Add ricotta to bowl with garlic; mix to combine. Season with salt and pepper.

Make Filling

• Heat a large drizzle of oil in pan used for garlic over high heat. Add sausage*, onion, and bell pepper; cook, breaking up meat into pieces, until sausage is browned and cooked through and veggies are tender, 4-6 minutes (for 8 servings, cook sausage and veggies in batches). Transfer to a large bowl. • Add marinara to bowl with sausage mixture. Stir to combine. Taste and season with salt and pepper if desired.

Cook Tortelloni

• Once water is boiling, add tortelloni to pot. Cook until tender and floating to the top, 3-4 minutes. Reserve ¼ cup pasta cooking water (½ cup for 8 servings), then drain.

Assemble & Bake "Lasagna"

• Add drained tortelloni and reserved pasta cooking water to bowl with filling and sauce; stir to combine. • Transfer tortelloni mixture to a 9-by-13- inch baking dish (two 9-by-13-inch baking dishes for 8 servings). Sprinkle with mozzarella and dollop with garlicky ricotta. • Bake “lasagna” on top rack (top and middle racks for 8) until cheese melts and sauce is bubbly, 8-10 minutes. • Remove from oven and let rest for 5 minutes.


• Serve tortelloni “lasagna” family style directly from the baking dish or divide between plates and serve.

Chicken Sausage is fully cooked when internal temperature reaches 165°.