Sausage & Mushroom Tortellini Parma-Rosa Casserole

READY IN: 50mins


  • 1
    (9 ounce) bag frozen cheese tortellini
  • 1
    Knorr parma rosa sauce mix
  • 3
    tablespoons butter or 3 tablespoons margarine, divided
  • 1 12
    cups skim milk
  • 3
    hot Italian sausages, sliced into 1 cm. medallions
  • 250
    g sliced mushrooms
  • 12
    small onion, finely chopped
  • 1
    cup mozzarella cheese (or more)
  • 12 - 1
    cup Ritz cracker crumbs
  • 2
    tablespoons parmesan cheese


  • Bring a pasta pot of salted water to a boil. While waiting for the water to boil, heat a skillet over medium-high heat. Fry sausage slices on both sides until brown; remove them from the skillet. Place in a large mixing bowl.
  • In the same skillet, saute mushrooms for 2 minutes, then add onion, and sauté for an additional 2 minutes, until mushrooms have rendered their liquid and onion has softened. Remove from skillet, scraping any sausage bits that remain, and place in the same bowl as the sausage.
  • Preheat oven to 350°F.
  • Cook tortellini approximately 7 minutes; drain and rinse. Place in the mixing bowl.
  • While tortellini is cooking, melt 1 tbsp of butter or margarine in a small saucepan over medium-high heat. Add milk and sauce mix, stirring constantly until well combined. Continue stirring frequently until sauce comes to a boil; reduce heat and continue stirring until thickened, about 1-2 minutes.
  • Pour sauce over everything and mix with a spatula until well combined. Place in a greased casserole dish, and sprinkle with parmesan cheese. Top with mozzarella cheese, then crushed Ritz crackers.
  • Melt remaining 2 tbsp butter or margarine in the microwave for about 30 seconds, and drizzle over the crumbs.
  • Place in the oven for 30 minutes until golden brown on top; let stand 10 minutes before serving. Enjoy!