Easy Five Ingredient Venison Sausage Tortellini Bake
A creamy 5-ingredient Venison Tortellini Bake made with ground venison sausage—perfect for hunting camp dinners or busy weeknights at home.
Ingredients
Scale
- 1 pound ground Italian Venison Sausage
- 1 (24 ounce) jar Marinara
- 1/4 cup Water
- 8 ounces Cream Cheese
- 2 cups shredded Mozzarella Cheese
- 28 ounces Refrigerated Tortellini
- 1 tablespoon chopped Fresh Parsley or Basil , to garnish (optional)
Instructions
- Preheat oven to 375 degrees
- In a large oven-safe skillet, cook Italian venison sausage over medium heat until browned and no longer pink, breaking it up as it cooks. Drain any excess grease if needed.
- Pour in the marinara sauce. Add a splash (about ¼ cup) of water into the empty jar, shake, and pour into the skillet. Stir well, then bring the sauce to a gentle simmer.
- Reduce the heat to medium low and add the cream cheese. Stir until the cheese is mostly melted and the sauce becomes creamy and smooth.
- Stir in the tortellini, ensuring each piece is coated in the sauce. Cover, and let the mixture cook for about 10 minutes, stirring once halfway through.
- Sprinkle the shredded cheese evenly over the top. Transfer the skillet to the oven and bake for about 15 minutes, until the cheese is melted and bubbly. For a golden, slightly crispy cheese topping, switch the oven to broil for 1–2 minutes — keep a close eye so it doesn’t burn.
- Let the dish rest for a few minutes, then garnish with parsley or basil if desired. Serve warm.