Ingredients
Equipment
Method
Cook the tortellini
- Cook tortellini according to package directions until tender, then drain and set aside.
Brown sausage and build the pizza-style sauce
- Brown Italian sausage in a large oven-safe skillet over medium-high heat, breaking it apart until no longer pink, then drain excess fat.
- Add pepperoni and mushrooms to the skillet and cook for 3–4 minutes until mushrooms soften.
- Add the minced garlic and cook for 1 more minute until fragrant and lightly sizzling.
- Pour in marinara sauce and stir in Italian seasoning and red pepper flakes, then simmer for 5 minutes until the sauce thickens slightly and looks glossy.
Toss, top, and broil
- Add the cooked tortellini and toss until fully coated in the sauce, then spread into an even layer in the skillet.
- Top with shredded mozzarella and broil for 3–4 minutes until the cheese is melted, bubbly, and lightly browned in spots.
- Garnish with fresh basil and serve while hot.
Notes
For best pizza-like texture, spread the tortellini evenly before broiling so the mozzarella melts across the surface. Store leftovers in the refrigerator up to 3 days in a covered container; reheat in a skillet over medium heat with a splash of water or marinara. Freezing is not recommended because refrigerated tortellini can soften further after thawing. For a lighter option, use turkey Italian sausage and part-skim mozzarella while keeping the same cooking times.