Needing a change in scenery I took a short trip up to Door County (WI) earlier this week. For the last two weeks I had been watching the weather on a twice, sometimes four times daily basis, trying to see if there was a window of uneventful, non-treacherous travel. Weather here in the midwest can be on the unpredictable side. With three days of predicted partly sunny skies and moderate temperatures, I packed up my camera and headed up north to one of my happy places. Door County never disappoints, but for the first time in all of the winters I have driven up there, it exceeded my expectations. With blue skies and temperatures in the 40s (definitely balmy weather this time of year), I spent ten to twelve hours a day outdoors. In addition to going to some of my favorite places, I made some new discoveries driving around the two lane back roads. If my license plates didn't give me away, my roadside parking, along with the where my camera was pointed, did. Not many Wisconsin residents leave their car doors open as they walk along the highway with their cameras trying to conjure their cow and horse whisperer skills. In my defense there isn't much traffic on the roads crisscrossing a landscape rich in farms and incredible landscapes. As it happened there was one exception. While I was completely lost in taking photos, I thought I heard a car in the distance. Running as fast I could back to my car to close the door, the oncoming car slowed down and came to a stop. After the woman first asked me if everything was okay, she asked if I was taking photos of the grazing dairy cows I could only respond by saying 'Can you tell I am not from around here?'. Fortunately this made her laugh. And it probably gave her a story to tell around her dinner table. Stories like this one explains, in part, why some of my friends are often reluctant to take their life in their hands traveling with me. My driving, the frequent stops to take photos, and my boldness in knocking on the doors of farmhouses (at least I have the good sense not to trespass on private property) means I am often taking solo trips up to Door County. Although truth be told, having a couple of days away by myself always resets my spirit.
I left for home about six hours earlier than originally planned as there was a significant winter storm predicted back in the Illinois. A storm that never managed to materialize. But cutting this trip a little short just gave me another reason to travel back up there in the months ahead. This next trip won't just be about hiking and exploring, it will also be about stocking up on some of the award winning Wisconsin cheeses I tasted on this trip. Wisconsin is cheese heaven. Just like this Baked Spinach and Cheese Tortelloni!
Speaking of cheeses, the cold weather months are perfect for making this Baked Spinach and Cheese Tortelloni topped with fresh mozzarella. It's one of those simple, good for soul kind of dishes. Elegant enough for a dinner party and casual enough for a weeknight dinner, it's destined to become a favorite.
If making a one pot meal using a good quality jarred marinara sauce and fresh pasta bought from the grocery store appeals to you, today is your lucky day. From start to finish this Baked Spinach and Cheese Tortelloni comes together in less than an hour. You can even make the casserole early in the day and pop it in the oven when you are ready to serve dinner. How easy is that?
You have a number of options when making this dish. You can use mild or spicy Italian sausage; use spinach and cheese tortelloni, use spinach only, or use cheese only. And using fresh pasta (the kind usually found in the refrigerated section of the grocery store) eliminates the need to pre-cook it before assembling the casserole.
Adding whole milk ricotta to the sauce creates an even heartier, richer pasta dish. Adding some red wine to the dish makes for an even more deeply flavored sauce. But the addition of fennel seeds adds yet another flavor dimension.
After all of the ingredients are mixed together, the dish is topped with sliced and/or grated (or a combination of sliced and grated) fresh mozzarella.
In a preheated 400 (F) degree oven, the Baked Spinach and Cheese Tortelloni bakes for 25-30 minutes or until the sauce is bubbling along the edges and tortelloni is tender.
The aroma coming out of the oven is intoxicating!
Winter weather puts me in a comfort food kind of mood. And this deeply flavorful, soul satisfying Baked Spinach and Cheese Tortelloni is akin to sitting by a warm fire and drinking a glass of wine. You can't help but feel better than good after eating it. Who doesn't want to serve an incredibly delicious, stress-free, crave-worthy meal to family and friends? Especially one so simple to make. Looking for a reason to invite people over for dinner this weekend? Well, here it is!
Don't forget to serve the Baked Spinach and Cheese Tortelloni with a bottle (or two) of a great red wine and a loaf of Italian bread. Instead of a salad, put together a beautiful charcuterie board (because one cannot have enough cheese. An affogato would make for a perfect finishing touch. This simple meal is one destined to go on repeat.
Don't forget to serve the Baked Spinach and Cheese Tortelloni with a bottle (or two) of a great red wine and a loaf of Italian bread. Instead of a salad, put together a beautiful charcuterie board (because one cannot have enough cheese. An affogato would make for a perfect finishing touch. This simple meal is one destined to go on repeat.
Baked Spinach and Cheese Tortelloni
Serves 6 - 8
Ingredients
1 pound mild or spicy Italian sausage
1 24 ounce (680 g) jar of good quality marinara sauce
8 ounces (226 g) whole milk ricotta
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 - 3 teaspoons fennel seeds (I used 3 teaspoons)
20 ounces (567) fresh spinach and cheese tortelloni or only cheese tortelloni (see notes)
1/2 cup hearty red wine (optional, but so good)
8 ounces (226 g) fresh mozzarella, sliced and/or grated
Fresh basil
Optional: Freshly grated or shaved Parmigiano-Reggiano for serving
Directions
1. Preheat oven to 400 degrees (F).
2. In a large cast iron or ovenproof skillet, cook Italian sausage until lightly browned and/or cooked through.
3. Add in the marinara sauce. Stir to combine.
4. Add in the ricotta, kosher salt, pepper, fennel seeds, tortelloini, and wine (if using). Stir to completely combine.
5. Top the dish with sliced, sliced and grated, and/or grated mozzarella.
6. Bake for 25-30 minutes or until the sauce is bubbling at the edges and the tortelloni is cooked through.
7. Remove from the oven. Top with fresh basil.
8. Serve immediately with freshly grated or shaved Parmigiano-Reggiano, if using.
Notes: (1) I used Rao's Homemade Marinara Sauce, but use any high quality jarred or freshly made marinara sauce. (2) I used Rana's Family Size Fresh Spinach and Cheese Tortelloni. (3) You can make the entire casserole early in the day. Cover and refrigerate until you are ready to bake it. Remove dish from the refrigerator at least 30 minutes before putting in the oven. Baking time may need to slightly adjusted upward.
Dairy cows. Door County, Wisconsin (February 2020)
