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Ultra close-up macro of creamy autumn beef sausage and tortellini skillet bake bubbling with melted mozzarella

Creamy Autumn Beef Sausage & Tortellini Skillet Bake

Savory seasoned halal ground beef sausage crumbles and tender three-cheese tortellini simmered in a velvety garlic pumpkin herb cream sauce, topped with bubbling golden mozzarella. A hearty 30-minute one-skillet autumn comfort dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Autumn Recipes, Comfort Food, Italian-American
Calories: 580
Ingredients Method Nutrition

Ingredients
  

For the Savory Beef Sausage & Aromatics
  • 1 lb Halal lean ground beef 85/15 blend, seasoned like Italian sausage
  • 1 tsp whole fennel seeds lightly crushed
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp dried rubbed sage
  • 0.5 tsp crushed red pepper flakes optional for mild heat
  • 1 tsp fine sea salt
  • 0.5 tsp freshly cracked black pepper
  • 1 tbsp extra virgin olive oil for browning sausage
  • 4 cloves fresh garlic thinly sliced
For the Pillowy Tortellini & Autumn Cream Sauce
  • 16 oz refrigerated three-cheese tortellini fresh or shelf-stable
  • 0.75 cup pure canned pumpkin puree not pumpkin pie mix
  • 1 cup low-sodium rich beef bone broth for deglazing savory fond
  • 1 cup heavy whipping cream room temperature
  • 2 cups fresh baby spinach leaves loosely packed
  • 1 tbsp fresh sage leaves finely chopped
  • 0.5 cup freshly grated Parmigiano-Reggiano aged parmesan
  • 1.5 cups whole milk mozzarella cheese freshly shredded for bubbling crust

Method
 

Brown the Seasoned Beef Sausage
  1. In a small bowl, combine ground beef with crushed fennel seeds, smoked paprika, garlic powder, dried sage, sea salt, black pepper, and red pepper flakes. Mix gently until evenly seasoned.
  2. Heat 1 tablespoon olive oil in a large 12-inch oven-safe cast iron skillet over medium-high heat. Add seasoned beef sausage and cook for 5 to 6 minutes, breaking it into bite-sized caramelized crumbles with a wooden spatula until deeply browned. Transfer crumbles to a paper towel-lined plate, reserving 1 tablespoon of drippings in the skillet.
Sauté Aromatics & Build Autumn Cream
  1. Lower skillet heat to medium. Add sliced fresh garlic and chopped sage; sauté for 60 seconds until fragrant and golden.
  2. Pour in the beef bone broth, using your wooden spoon to scrape up all the rich caramelized brown fond from the bottom of the skillet.
  3. Whisk in the pure pumpkin puree and heavy whipping cream until completely smooth and emulsified. Bring to a gentle simmer for 3 minutes until slightly thickened.
Simmer Tortellini & Melt Golden Mozzarella
  1. Stir in the fresh three-cheese tortellini and baby spinach into the simmering autumn sauce. Simmer gently for 4 to 5 minutes, stirring occasionally, until tortellini are tender and spinach has wilted completely.
  2. Return the browned beef sausage crumbles to the skillet. Turn off stovetop heat and stir in freshly grated parmesan cheese.
  3. Scatter shredded mozzarella evenly over the top. Place skillet under the oven broiler on HIGH for 2 to 3 minutes until cheese is melted, bubbling, and blistered with golden spots.
  4. Remove carefully with oven mitts. Garnish with crisp fresh sage leaves and cracked black pepper. Rest for 3 minutes before serving warm straight from the skillet.

Nutrition

Serving: 1gCalories: 580kcalCarbohydrates: 42gProtein: 40gFat: 28gSaturated Fat: 15gCholesterol: 130mgSodium: 680mgPotassium: 740mgFiber: 4gSugar: 4gVitamin A: 3150IUVitamin C: 16mgCalcium: 380mgIron: 3.4mg

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