Baked Tortellini and Sausage Casserole

We all need to have easy to make, hearty, mouthwatering delicious, one dish wonders in our repertoire. Especially the kind worth turning the oven on for even when the warm weather returns. There may be no better crowd pleasing dishes than ones made with pasta. And this Baked Tortellini and Sausage Casserole will have everyone hoping there is enough left for seconds. 

Whether you are looking for a great weeknight meal, an impressive weekend entertaining dish, or the perfect Sunday supper, this Baked Tortellini and Sausage Casserole is one of those worth their weight in gold recipes you can make for any of them!

I am having one of those cooking moments where simple, semi-homemade(ish) dishes are the only things I want to make. No, I am not giving up my favorite, multi-step, semi-labor intensive recipes. I have just decided to give myself permission to see the beauty in simplicity. Yes, I have taken the proverbial fork in the road. Because if I have learned anything over the (many) years, it's this. With great ingredients, flavor is never sacrificed in simple recipes. 

And great ingredients doesn't always mean made from scratch. It means using fresh herbs over dried herbs; whole milk fresh mozzarella over low-moisture mozzarella; and freshly grated Parmigiano-Reggiano over packaged generic grated parmesan cheese. And believe it or not, there are even some great jarred marinara and pesto sauces out there (see notes). But if nothing compares to your made from scratch, homemade marinara sauce or pesto, then by all means make this Baked Tortellini and Sausage Casserole using them. When looking for the pasta, look for smaller sized cheese tortellini, not the large sized cheese tortelloni. 

When buying Italian sausage I tend to by the 'mild' sausage in the casings (versus in bulk). I shy away from the spicier Italian sausage mostly because I don't want some dishes overpowered by it's 'heat'. After removing the sausage casings, I break off bite sized pieces before browning them in a large skillet. Even though the casserole bakes in the oven, you want to make certain you cook the sausage pieces through. You don't want to them to have pink centers. 

You can mix everything together in a large bowl or in the casserole dish. Just mix in the shredded mozzarella cheese in last and remember to reserve 1/4 of the sauce. 

Once the mixture is transferred to the baking dish, it's topped with the reserved sauce and the bocconcini (cut in half). Instead of the bocconcini you can top it with freshly grated fresh mozzarella. The choice is yours.

One of the best things about this Baked Tortellini and Sausage Casserole is that you can make it early in the day. Cover and refrigerate until you are ready to bake it. Total baking time ranges from 45-55 minutes. For the majority of the baking time, you will keep it covered with aluminum foil. This will help to keep everything from drying out.

A generous sprinkle of freshly minced Italian parsley and dollops of basil pesto are the finishing touches to the Baked Tortellini and Sausage Casserole after it's removed from the oven. You can top it with some freshly grated Parmigiano-Reggiano or serve it on the side in a bowl. I opted for the on the side option here. 

This is one of those saucy casseroles enticing you to clean your dish with a thick piece of Italian bread. I would be surprised if everyone also dipped their bread in the casserole dish where rivers of sauce were left behind. 

One bite of this cheesy dish might leave you temporarily speechless as it's so incredibly flavorful. Sure you might feel dangerously full after you eat it, but you will never feel more satisfied. And isn't having your family and/or friends leave your table felling happy and full what it's all about? I seriously doubt you could find anything coming close to this 'great' in a restaurant. 

Recipe

Baked Tortellini and Sausage Casserole

Serves 6-8

Ingredients

1 to 1 1/4 pounds of mild Italian sausage, broken up into small bite sized pieces

24 ounces frozen small sized cheese tortellini, cooked al dente, drained and cooled very slightly

2 - 24 ounce jars of Tomato Basil Marinara, divided (see notes)

8 ounces of fresh (whole milk) mozzarella grated

8 ounces of fresh bocconcini mozzarella, cut in half (or use 4 ounces of fresh (whole milk) shredded mozzarella

7-9 basil leaves, julienned

1/4 cup fresh Italian parsley, minced

3-4 Tablespoons basil pesto (fresh or good quality jarred)

Freshly grated Parmigiano-Reggiano for serving

Directions

1. Preheat oven to 350 degrees (F) 

2. In large skillet, cook Italian sausage until browned and no longer pink. Remove from heat and cool slightly.

3. In a large bowl, mix together the cooked tortellini, 3/4 of the marinara sauce, julienned basil, and cooked sausage. Then mix in the shredded mozzarella. Transfer mixture to a large (heatproof) baking dish or pan (recommend a 10"x13" or similar sized pan)

4. Top the casserole with the remaining 1/4 (or half of one 24 ounce jar) of the marinara sauce and the bocconcini halves or shredded mozzarella. Cover with aluminum foil (keep the foil slightly doomed). 

5. Bake the casserole for 35-40 minutes.

6. Remove the aluminum foil and bake for additional 10-15 minutes or cheese has melted.

7. Remove from the oven. Top with minced fresh parsley and evenly dollop fresh pesto over the top. 

8. Serve with grated Parmigiano-Reggiano and thick slices of Italian bread.

Notes: (1) The inspiration for this hearty, scrumptious recipe came from Instagram food blogger Diane Morrissey. (2) I used Rao's Tomato Basil Marinara. (3) I generally buy my cheese tortellini from a local Italian store. Cooking times is about 3 minutes for the smaller sized frozen tortellini. (4) You can make this casserole early in the day. Cover and store in the refrigerator. Remove from the refrigerator about 30 minutes before placing in the preheated oven. Baking time might need to increase slightly.

Aperol Lemon Drop

I go through these phases where giving something the designation of a signature meal, a signature dessert, and/or a signature cocktail makes for an even more fun reason to invite friends over for a gathering. While they change with the seasons, the underlying intent of having these 'signature' foods and beverages is my sincerest attempt at making everyone who walks through my front (or side) door feel special, feel loved. With all my heart I believe creating beautiful, delicious meals for others is the simplest, yet most powerful gesture of unconditional love. Food and beverages have been and will always be my love language. 

So when I discover and/or create a new dish and/or new cocktail, I get giddy with excitement over the anticipation of sharing them with my favorite people. Preferably in person, but virtually too! My level of giddiness over this refreshing Aperol Lemon Drop is almost undefinable. And as much as I love an Aperol Spritz and swoon over a Paper Plane, this Aperol Lemon Drop is going to give them both a run for their money. If I had to describe it, I would say it's part Cosmopolitan, part adult slightly tart lemonade, and part irresistible. Whether you call it an Aperol Lemon Drop or Aperol Cosmopolitan, you might easily want to immediately start calling it your summer signature cocktail.

Other than having some ice cold vodka, freshly squeezed lemon juice, and Aperol, you will need some simple syrup. Make it the night before or early in the morning so it has time to chill. Homemade simple syrup is easy to make and so much better than any store bought bottled simple syrup (see notes below for directions).

In addition to how incredibly delicious it is, the Aperol Lemon Drop is one of those cocktails you can make in a big batch. Just quadruple the ingredients, pour into a pitcher, and keep chilled in the refrigerator. When your guests arrive, you are ready to hand them a glass filled with some ice of your 'signature' cocktail within minutes of their arrival! You might only need to ask if they like their 'lemon drops' sugared or unsugared. 

Cheers to getting your summer entertaining season off to a fabulous start!

Recipe

Aperol Lemon Drop

Makes 1 refreshing cocktail

Ingredients

2 ounces ice cold vodka

1 ounce freshly squeezed lemon juice

1/2 ounce Aperol

1/2 ounce simple syrup

Slice of a lemon peel

Directions

1. In a cocktail shaker, add in the vodka, lemon juice, Aperol, simple syrup and 10-12 ice cubes. Shake vigorously for 18-20 seconds.

2. Strain and pour into a coupe or martini glass. Add in 5-6 ice cubes and a slice of lemon.

3. Sip, savor, and swoon.

Notes: (1) Make the simple syrup in advance as it needs time to cool and chill. To make simple syrup add in 1 cup of water and 1 cup of granulated sugar. Cook over medium heat until the sugar dissolves. Transfer to a heatproof jar (preferably one with a tight fitting lid). Cool to room temperature and then place in the refrigerator. The simple syrup will be good for 2-3 weeks. (2) You can rim the coupe or martini glass in sugar for those who like a sugared 'lemon drop' rim.

Steak Cobb Salad w/ Shallot Vinaigrette

The unofficial start to summer that's just around the corner means the welcome return of Farmer's Markets and summer's bounties, outdoor gatherings and grilling along with more casual meals and entertaining. For me it's a time of year where freshly made, large, beautifully assembled salads are the perfect single course meal. The kind having a variety of textures and flavors that all work to compliment one another. And where every bite sings on your palate.

As much as I love the classic versions of certain salads, I like changing things up a bit. Inspired by the classic cobb salad, the Steak Cobb Salad w/ Shallot Vinaigrette has an even greater appeal and heartiness. Besides being one of those impressive, wow-factor salads, it is simple to make. 

Maybe one of the best parts of this salad recipe is its' adaptability and flexibility. Serving only a handful of people, simply decrease the amount of ingredients. Cherry tomatoes can be swapped out for thick slices of ripe heirloom tomatoes. Grilled filets of beef can be replaced by grilled ribeye. Jammy eggs can be used instead of the more traditional 11 minute hard boiled eggs. Instead of assembling the salad on a bed of the peppery baby arugula, make it on a bed of spring greens or large leaves of baby lettuce. In other words, the recipe below is meant to inspire you.

The Shallot Vinaigrette is light, bright, and incredibly delicious. Made with only a handful of ingredients, it quite possibly might become your new favorite salad dressing! 

The assembly and presentation of this salad matters as much as the quality and freshness of the ingredients. If you do a google search on cobb salads, you will literally find hundreds of different ways  in which they are plated. While I am partial to the way this Steak Cobb Salad is assembled as it makes serving really easy (think of serving the salad from lengthwise rows), you can arrange the ingredients in ways that might appeal to you more.

I would highly recommend doubling the recipe for the vinaigrette (because it's so gosh darn good) and serving it on the side. So everyone could drizzle on as much or as little as they want. 

I could easily put this salad on weekly or bi-monthly repeat forever (as I tend to fall hard for foods I love). This Steak Cobb Salad w/ Shallot Vinaigrette definitely ranks as one of those craveworthy, crowd pleasing salads! What better way to kick start the summer season!

Recipe

Steak Cobb Salad w/ Shallot Vinaigrette

Serves 6-8

Ingredients

Salad

4-6 hard boiled eggs, cut it half (or quartered)

1 large perfectly ripe avocado, halved, cut into slices

12-16 cherry tomatoes or 2-3 sliced heirloom tomatoes

1 medium red onion, very thinly sliced

2 ears of fresh corn, grilled, then cutting off the kernals

1/2 pound wedge blue cheese, cut into slices (e.g., Maytag, Point Reyes, etc)

12-16 ounces beef tenderloin (aka filet mignon) or ribeye, grilled to medium-rare (or medium), then cut into slices

4-6 handfuls of baby arugula

Kosher Salt and Black Pepper

Vinaigrette (recommend doubling the ingredient amounts)

1/2 cup good quality extra-virgin olive oil

3 Tablespoons aged red wine vinegar

1 Tablespoon dijon mustard

1/2 teaspoon Kosher salt

1/4 teaspoon black pepper

1 medium sized shallot, very thinly sliced

Kosher salt and black pepper for seasoning

Directions

Salad

1. On a large (12"x16") platter, sprinkle on 4-6 large handfuls of baby arugula.

2. Starting at the top, arrange your cobb salad in rows in this sequence: Hard boiled eggs, sliced avocado, blue cheese slices, sliced (warm) beef tenderloin (aka filet mignon), grilled corn, tomatoes, thinly sliced red onion.

3. Lightly sprinkle with Kosher salt and black pepper.

4. Serve the Shallot Vinaigrette on the side.

Vinaigrette

1. In a small-medium bowl, whisk together the red wine vinegar, dijon mustard, Kosher salt, and black pepper.

2. Slowly drizzle in the extra-virgin olive oil and blend until the dressing is emulsified.

3. Stir in the very thinly sliced shallots.

Notes: (1) I can't make any recommended swaps for the grilled corn. Boiled corn on the cob or canned corn doesn't have the same flavor profile. (2) Because it's a steak cobb salad, I am also not offering up any other protein alternatives. Having said that, grilled salmon would pair well with the other flavors in the salad. (3) Highly recommend using a mandolin for cutting the shallots and red onion. (4) Many grocery stores have regular sales on filet mignon and ribeyes. When you see them, pick them up and freeze them. You will be happy you did.

Cucumber Elderflower Cosmo

It's been a fun, adventurous, memorable, exhilarating couple of weeks. From first traveling to bucolic Little Compton RI, a place that always feels like home, to traveling to Colorado, a place that never fails to fill me with great joy, I ran myself ragged. So it's not surprising that I caught a cold. More like bronchitis. But hey, doesn't everyone hike in the mountains when they are sick? With only four days to take in as much of the jaw-dropping beauty of nature, nothing was about to slow me down. Fortunately for me I traveled to Colorado with a friend who put up with my compromised hearing and hacking. While many travel to new places each year, I tend to like returning to beloved, familiar places. Although unlike my previous trips back to RI and Colorado, there were new places to experience and discover this time. From walking through thousands of blooming daffodils at Parsons Reserve in Dartmouth, MA, to a day trip to Marblehead, MA, to a breathtaking five mile hike from Little Compton to Westport, MA, to new hiking trails in RMNP and Breckenridge, CO, to having incredible meals at both new and familiar places, I am hoping my state of blissful happiness lingers on for awhile longer. 

While in RI, I had dinner one night with Kathy, a good friend I met through Instagram more than a few years ago. In addition to catching up on our life stories, I learned about the new favorite cocktail she recently recreated. A Cucumber Elderflower Cosmos. From her description alone, I was sold. I immediately knew I needed to make one (or two or three) when I returned back home. It would be more than a week before I discovered how the crisp flavor of cucumber combined with the sweetness of the elderflower, the tartness of the lime and cranberry juices come together to create a really light, refreshing, thirst quenching cocktail. The kind perfect to sip and savor on a hot day.  

Up until Kathy told me about the Cucumber Elderflower Cosmo I didn't even know such thing as a cucumber vodka existed. Rather than muddling cucumber with vodka or letting cucumber infuse in vodka to create a cucumber vodka, Effen Vodka sells one. Which makes it even easier to make this impressive, seductive cocktail.

Think of the Cucumber Elderflower Cosmo as an elegant, elevated version of the classic cosmopolitan. The floral notes of the elderflower pair perfectly with the slightly herbal cucumber vodka. While the addition of the lime and cranberry juices add a hint of tartness. Those are the four ingredients used in Kathy's recipe. After enjoying my first ever Cucumber Elderflower Cosmo, I couldn't help but wonder what difference the addition of some Grand Marnier (or Triple Sec) would make. So, of course, I had to fiddle with her recipe a bit (because that's what I do).

In all honesty, I loved the Cucumber Elderflower Cosmo made both without and with the addition of the Grand Marnier. So I suggest you make both versions and decide for yourself which one is your favorite.  The only other decision you need to make is whether to serve the cosmo in a cocktail, coupe or martini glass. 

Garnishing the Cucumber Elderflower Cosmo with a thin slice of a baby cucumber definitely adds to the allure of this cocktail. In addition to giving it a high-end, cutting edge crafted cocktail look, it makes for a delicious bite. I used a mandolin to create the beautiful, thin slices, but you could easily use a knife.

Little did I know I would bring back more than photographs, memories, and (regrettably) a very bad cold from my recent adventures. Being generously gifted a recipe for a new cocktail from a friend definitely ranks as one of the best ever 'souvenirs'. However, more treasured than the refreshing (slightly lethal) Cucumber Elderflower Cosmo recipe is my friendship with Kathy. While we only have dinner together once every couple of years, it always feels as if no time had passed between visits. A simple reminder that the benefits and joys of returning to favorite, familiar places are endless.

Recipe

Cucumber Elderflower Cosmo (inspired by my friend Kathy Reis)

Makes 1 lethally refreshing cocktail

Ingredients

2 ounces chilled Cucumber Vodka

1 ounce elderflower liqueur (St. Germaine or Belvoir Fruit Farms Elderflower Cordial)

1/2 ounce freshly squeezed lime juice

A splash, 1/2 ounce or 1 ounce of 100% cranberry juice (see notes)

Optional, but really good: A generous splash or 1/2 ounce of Grand Marnier or Triple Sec

Ice Cubes

Sliced mini cucumbers for garnish

Sliced lime for garnish (optional)

Directions

1. Add the cucumber vodka, elderflower liqueur, lime juice, cranberry juice and Grand Marnier (if using) to a shaker. Add in 10-12 ice cubes. 

2. Shake vigorously for 30-35 seconds.

3. Strain into a cocktail glass filled with ice. OR strain into a coupe or martini glass.

4. Garnish with a thinly sliced miniature cucumber (using either a mandolin or sharp knife) and/or slice of lime.

5. Sip and savor.

6. And as always, drink responsibly.

Notes: (1) Effen makes a great Cucumber Vodka. For the most optimal flavor, I keep my vodka in the freezer. (2) St. Germaine is an elderflower liqueur. I made the cocktail using both St. Germain and Belvoir Fruit Farms Elderflower Cordial and liked the later one slightly more. (3) There are three options for the cranberry juice. Very light, light, and medium light. Choose the amount you like best. I liked the cocktail made with 1/2 ounce of the cranberry juice. (4) The addition of the splash of Grand Marnier (or Triple Sec) is my add to Kathy's recipe. It's optional, but a deliciously worthy addition.

Chautauqua, Boulder, Colorado (May 2023)

Rocky Mountain National Park, Estes Park, Colorado (May 2023)

Chicken Parmesan

Whether you call it Chicken Parmesan or Chicken Parmigiana doesn't really matter. They are the same thing. Mouthwatering deliciousness served either over fettuccini (my favorite pasta for this dish) or in a lightly toasted roll may be one of the most satisfying, flavorful dishes on the planet. Because seriously, what is not to love about a fried panko crusted chicken cutlet smothered in a luscious marinara sauce and topped with melted fresh mozzarella and freshly grated Parmigiano-Regianno?

Quite possibly the only reason you wouldn't put this dish near the top of one of your favorite comfort food meals is that you have been underwhelmed by ones you have tasted in a restaurant. And I get that. After years of being disappointed by the chicken parmesan served in a variety of restaurants (even in some good Italian ones), I am extremely hesitant to order it when dining out. But making Chicken Parmesan at home is a completely different story.  Here's the good news. You no longer have to settle for mediocrity or good enough. Because now can have the most spectacular, incredibly scrumptious, seriously craveworthy homemade version! This cheesy, crispy, hearty, saucy dish is one of those rare rustic, yet elegant dishes that is as much family dinner friendly as it is both Sunday supper and dinner party worthy. If there was ever a dish to put on regular repeat rather than relegating it only to special occasions, this is the one!

Served with a beautiful salad, some thickly sliced fresh Italian bread, and a great wine, a platter of Chicken Parmesan set over a bed of fettuccini is the makings of one of the most impressive, satisfying meals you can serve to your family and friends.

When it comes to breading the pounded, skinless, boneless chicken breasts (aka cutlets), there are no shortage of opinions as to which type of breading is best. Freshly made breadcrumbs, canned breadcrumbs, or Panko-style breadcumbs each have their own fan club. For me, it's Panko-style breadcrumbs as they add the right about of crispiness and crunch to the fried chicken breast. And rather than open up jars of dried spices to season plain panko bread crumbs, I prefer using (Italian) seasoned panko and adding additonal some garlic powder and freshly grated Parmigiano-Reggiano cheese to further boost the flavor.

Keys to getting a perfectly cooked, crisp, yet moist chicken cutlet include: (1) pounding the chicken breasts to a 1/2" thickness; (2) dredging the cutlets in flour, then egg, then panko breadcrumbs; (3) frying in olive oil; and (4) cooking the cutlets (in batches) in a cast iron skillet for approximately 2-3 minutes per side. Follow those simple rules and your golden brown Chicken Parmesan cutlets will be next level amazing!

If you have a favorite marinara sauce recipe, use it. But also feel free to use a high quality jarred marinara sauce (i.e., Rao's). It may sound a bit sacrilegious to even suggest using a jarred marinara sauce when making Chicken Parmesan, but there is much to be said about semi-homemade dishes. I mean, if Ina Garten (food goddess extraordinaire) can, well you can too! While the recipe below calls for only 24 ounces of marinara, I highly recommend you either make or buy more to serve warm on the side. As there will be some who like an even saucier Chicken Parmesan.

But when it comes to the mozzarella, use only fresh mozzarella for the absolute best flavor. Either the prepackaged one or the one you buy at your favorite specialty grocery store will work perfectly. Do not buy the ones labeled as low-moisture or low-fat mozzarella (this falls into the strong opinion category). 

When baking the Chicken Parmesan, begin by putting a layer of the marinara on the bottom of the heatproof baking dish before adding in the cooked chicken cutlets. Next, top with the slices of the fresh mozzarella. Finish with the marinara and freshly grated Parmigiano-Reggiano cheese. Bake the dish for 10 minutes at 400 degrees (F), then increase the oven temperature to 500 degrees (F) and bake for an additional 3-5 minutes or until you can see that the cheese has melted. Remove from the oven, top with more freshly grated Parmigiano-Reggiano, some freshly chopped parsley and maybe even some fresh basil. Note: When baking the Chicken Parmesan, make certain to use a baking dish that can hold up to high temperatures. 

There are many ways to serve this Chicken Parmesan. You can serve it directly from the baking dish (with pasta on the side) for a casual, slightly rustic presentation. You can serve it over a bed of cooked fettuccini tossed in olive oil (or marinara) for a kind of wow factor presentation. Or you can serve it on lightly toasted Italian rolls for a casual, yet hearty lunch option. The choice is all yours! 

Recipe

Chicken Parmesan

Serves 6-8

Ingredients

4 skinless, boneless chicken breasts (approximately 2 pounds), pounded to 1/2" thickness and cut in up to 8-9 even sized pieces

1/2 cup (65g) all-purpose flour + 1 teaspoon Kosher salt + 1/2 teaspoon black pepper

1 cup (88g) Italian seasoned Panko + 1/2 teaspoon garlic powder + 3 Tablespoons grated Parmigiano-Regianno

3 large eggs + 1 Tablespoon water

1/4 cup olive oil, plus more for finishing

1 pound (453g) fresh mozzarella, cut into generous 1/4" slices

24 ounces (680g) jarred marinara, highly recommend Rao's - SEE NOTES

1/4 cup grated Parmigiano-Regianno, divided (plus more for finishing)

1 pound (454g) fettuccini cooked to your liking and tossed with olive oil when placed on the platter

Fresh basil leaves and chopped fresh parsley for garnish

Directions

1. Preheat oven to 400 degrees (F).

2. Set up your dredging assembly line: (1) shallow bowl with flour, Kosher salt and black pepper whisked together (2) eggs whisked with water and (3) Panko mixed with garlic powder and Parmigiano-Regianno.

3. Coat both sides of the chicken breasts with flour (shake off excess). Dip into the egg mixture. Lastly dredge in the panko mixture. Transfer to a sheet pan and repeat until all of the chicken cutlets have been coated.

4. In a cast iron skillet, heat 1/4 cup of olive oil over medium heat. Placing 2 -3 pieces of the chicken in the pan at a time, cook 2-3 minutes per side or until lightly golden. Repeat until all pieces of the chicken have been cooked.

5. Pour approximately 1/3 of the marinara sauce on the bottom of a large heatproof baking dish. Arrange the cooked chicken cutlets on top of the sauce. Top each of the breasts with the sliced fresh mozzarella cheese. Spoon the remaining sauce over the tops of the cheese and chicken. Sprinkle on some grated Parmigiano-Regianno.

6. Bake for 10 minutes at 400 degrees (F). Increase the oven temperature to 500 (F) and cook for another 3-5 minutes or until the cheese has melted.

7. Remove from the oven. Grate more Parmigiano-Regianno on top, lightly drizzle with some olive oil, and garnish with fresh basil and parsley. Serve with the cooked fettuccini either lightly tossed with olive oil or additional marinara.

8. Alternate serving options: (1) Place cooked pasta on a large serving platter. Top with the chicken parmesan.  Grate some additional Parmigiano-Regianno on top, lightly drizzle with some olive oil, and garnish with fresh basil and parsley. (2) Make Chicken Parmesan sandwiches using lightly toasted Italian Rolls.

Notes: (1) Highly recommend having another 12-20 ounces or more of marinara sauce, heated and served on the side. The extra sauce can be used to toss with the pasta or slather on bread. (2) I tossed my fettuccini in olive oil before putting on the platter and served the extra sauce on the side. (3) I used BelGioioso presliced fresh mozzarella cheese here.

Sakonnet Vineyard, Little Compton, RI (April 2023)