Baked Tortellini

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion(240g)
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  Garlic
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  Italian Pork Sausage(454g)
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  Tomato Paste(30g)
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  Chicken Bouillon, Dry(5g)
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  Tomato, Canned, Crushed
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  Cream, Heavy Whipping(240g)
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  1½ teaspoons sea salt
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  Kale(960g)
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  Tortellini, Fresh(567g)
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  Mozzarella Cheese(720g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Parsley, Fresh
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  Red pepper flakes

Instructions

1. 1Preheat the oven to 350°F with a rack in the center position. Lightly grease a 9x13 baking dish.
2. 2Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil is glistening, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and sausage and cook, breaking up the sausage with a wooden spoon, until browned, about 5 minutes more. Drain off any excess fat.
3. 3Stir in the tomato paste, bouillon, and kale until the kale is wilted, about 4 minutes. Stir in the crushed tomatoes, heavy cream, and salt.
4. 4Add the tortellini to the prepared baking dish and sprinkle with 1½ cups of the mozzarella. Pour the kale and tomato mixture over the tortellini and gently stir to combine. Sprinkle it with the remaining mozzarella.
5. 5Cover tightly with foil and bake until bubbling, about 35 minutes. Remove the foil and turn on the broiler. Broil until the cheese is lightly browned, about 5 minutes.
6. 6Divide between bowls and top with Parmesan, parsley, and red pepper flakes, if using, before serving.