Meat Lovers Pizza Tortellini Recipe

I’m sharing my Hearty Meat Lovers Pizza Tortellini, a one-pan mash-up that blends Italian sausage, pepperoni, bacon, marinara, and melty mozzarella into cheesy stuffed tortellini that brings pizza flavors into pasta form.

If you’re the kind of person who wants pizza flavors without the fuss, I made something you’ll actually get excited about. My Meat Lovers Pizza Tortellini takes cheese tortellini and Italian sausage and throws them into a saucy, cozy mess that somehow feels both indulgent and practical.

I always serve it when friends pop by last minute because its exactly the kind of Thrown Together Dinners dish that looks like you tried harder than you did. And yeah it belongs on Best Week Night Dinners night too, when you want big flavor but not a big production.

Curious yet?

Ingredients

• Tortellini: packed with carbs and protein, filling comfort pasta bites, not light.
• Italian sausage: rich in protein and fat, lots of flavor, can be salty.
• Pepperoni: high fat and sodium, adds spicy savory punch to every bite.
• Bacon: smoky crisp texture, mostly fat so use sparingly if watching calories.
• Marinara sauce: tomato based, gives tang and natural sweetness, adds fiber and vitamins.
• Mozzarella cheese: gooey melt, good protein and calcium, but can be high in fat.

Ingredient Quantities

• 20 ounces refrigerated cheese tortellini (about 1 package)
• 1 pound Italian sausage, casings removed (sweet or hot, your choice)
• 6 ounces sliced pepperoni (about 1 cup)
• 6 slices bacon, cooked and chopped
• 24 ounces marinara sauce (about 3 cups), jarred or homemade, whatever you got
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon crushed red pepper flakes, optional
• Salt and black pepper, to taste
• 2 cups shredded mozzarella cheese (about 8 ounces)
• 1/4 cup grated Parmesan cheese
• Fresh basil or parsley for garnish, optional

How to Make this

1. Bring a large pot of salted water to a boil, drop in the refrigerated tortellini and cook until just al dente per package directions (usually 2 to 4 minutes), drain and reserve about 1 cup of the pasta water.

2. While the pasta cooks, heat a large ovenproof skillet over medium. Cook the bacon until crisp, transfer to a paper towel lined plate and chop, leaving about 1 tablespoon of bacon fat in the pan.

3. Add the Italian sausage (casings removed) to the same skillet and brown, breaking it up with a spoon; season lightly with salt and pepper as it cooks. If the pan looks dry add the 2 tablespoons olive oil.

4. Push the sausage to the side, add the finely diced onion and cook until soft, about 4 minutes, then stir in the minced garlic and cook 30 seconds until fragrant. Toss in the sliced pepperoni and let the edges get a little crisp.

5. Pour in the 24 ounces marinara (jarred or homemade, whatever you got), sprinkle in the teaspoon dried Italian seasoning and the 1/4 teaspoon crushed red pepper flakes if using, stir to combine and let the sauce simmer 3 to 5 minutes. Taste and adjust salt and black pepper, remember the meats are salty so go easy.

6. Stir the drained tortellini and the chopped bacon into the sauce, add a splash of the reserved pasta water if the sauce seems too thick, then fold in about half of the shredded mozzarella and all of the grated Parmesan so everything gets cheesy and coated.

7. Sprinkle the remaining mozzarella evenly over the top and scatter a few extra pepperoni slices if you want it extra pizza-y.

8. Put the ovenproof skillet under the broiler until the cheese is bubbly and browned in spots, about 2 to 4 minutes, watching closely so it doesn’t burn. If you dont have a broiler you can cover the skillet and let it sit on very low heat until the cheese melts.

9. Let the dish rest a couple minutes, garnish with chopped fresh basil or parsley, slice into portions and serve hot.

Equipment Needed

1. Large pot for boiling salted water and cooking the tortellini
2. Colander to drain the pasta and reserve about 1 cup of pasta water
3. Ovenproof skillet 10 to 12 inch (cast iron or heavy skillet works best)
4. Wooden spoon or silicone spatula for breaking up sausage and stirring the sauce
5. Slotted spoon or tongs to lift pasta and pepperoni pieces out of the pan
6. Chef’s knife and cutting board for onion, garlic, basil and chopping bacon
7. Measuring cups and measuring spoons for marinara, oil and seasonings
8. Cheese grater for the Parmesan and a bowl to toss the shredded mozzarella in
9. Oven mitts or potholders plus paper towels for draining bacon and cleanup

FAQ

Meat Lovers Pizza Tortellini Recipe Substitutions and Variations

• Italian sausage
  • Ground pork seasoned with fennel, paprika, garlic, salt and pepper, cooked and crumbled
  • Ground turkey or chicken with Italian seasoning for a leaner swap
  • Plant based crumbled sausage for a vegetarian option
  • Ground beef mixed with Italian seasoning if thats what you got
• Pepperoni
  • Sliced salami or soppressata for a similar cured spicy bite
  • Smoked kielbasa or sliced chorizo for more smokiness
  • Turkey pepperoni for lower fat
  • Thin prosciutto added after baking for a salty finish
• Bacon
  • Pancetta or cubed guanciale for an Italian twist
  • Smoked ham or prosciutto if you want thin salty slices
  • Turkey bacon for less fat
  • Crispy fried shallots for a crunchy vegetarian swap
• Mozzarella
  • Provolone or fontina for a richer, gooey melt
  • Monterey Jack or Colby for mild, easy melting
  • Shredded Italian blend if you want a mix of flavors
  • Part skim mozzarella to cut fat but keep the stretch

Pro Tips

– Salt the pasta water like the ocean, seriously. Save about a cup of that starchy water and add just a splash at a time to the sauce so it thins and clings to the tortellini, dont dump it all or youll make it too loose.

– Get the sausage, bacon and pepperoni good and browned so you build flavor and texture, but if the pan looks greasy spoon off some fat with a paper towel or tilt the pan and scoop it out, too much oil will make the dish soggy.

– When you mix the tortellini into the sauce fold gently, dont stir like crazy or the pasta can tear; if the sauce feels dry add tiny splashes of the reserved water until it looks glossy, not soupy.

– If you broil the top watch it the whole time, set the oven rack higher if you want quick browning but not burning, and open the oven right away if smoke starts — broilers go from perfect to burnt in seconds.

– For make ahead or leftovers: assemble everything but hold off on broiling, refrigerate up to a day, then broil or reheat covered on low until hot and finish under the broiler for that fresh just-made top; freezing after baking is ok but the texture of the pasta and cheese will change.