Recipe developed by Gluten Free & More
Taste Republic is honored and excited to be featured in the Gluten Free & More Nov/Dec 2026 Gluten Intolerance Group (GIG) Cookbook. We believe everyone deserves to eat good pasta...especially during the holiday season! This cozy casserole is bursting with holiday flavors and perfect for feeding your loved ones as it serves 8. So take some time this year to connect, relax and feast together!
Ingredients
- Avocado Oil Spray
- Kosher or fine sea salt
- 3 (9-ounce) packages Taste Republic Four Cheese Tortelloni
- 1 tablespoon olive oil
- 1 pound mild Italian turkey sausage
- 1 large shallot, finely diced
- 3 cloves garlic, minced
- 5 ounces baby spinach
- 1 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh thyme
- ¼ teaspoon crushed red pepper flakes (optional)
- 4 tablespoons unsalted butter
- 3 tablespoons gluten-free all-purpose flour
- 2½ cups whole milk
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ cup grated Asiago cheese
- ½ cup whole berry cranberry sauce
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Freshly ground black pepper
- Pinch of freshly grated nutmeg
- 1 cup shredded mozzarella
- ½ cup shredded Gruyère
Topping:
- 1 cup gluten-free panko breadcrumbs
- 3 tablespoons unsalted butter, melted
- ¼ cup grated Parmesan cheese
- ½ teaspoon chopped fresh sage
- ½ teaspoon chopped fresh thyme
- ¼ teaspoon garlic powder
Garnishes:
- ⅓ cup dried cranberries
- Crispy fried sage leaves
- Chopped fresh parsley
- Fresh thyme leaves
- Freshly grated Parmesan
To make Crispy Sage Leaves:
Heat 1 tablespoon of butter or olive oil in a small skillet over medium heat until melted and lightly bubbling. Add the sage leaves in a single layer and cook for 30 to 45 seconds, turning once, until the leaves are crisp but still bright green. Be careful not to let them brown too much, as they can become bitter.
Using a slotted spoon, transfer the leaves to a paper towel-lined plate to drain. Sprinkle lightly with a pinch of flaky sea salt while they're still warm.
Directions
- Preheat the oven to 375°F. Lightly butter or spray a 9 x 13-inch baking dish with avocado oil spray.
- Bring a large pot of generously salted water to a boil.
- Cook the Taste Republic Four Cheese Tortelloni 2 minutes less than the package directions. Drain well and set aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the turkey sausage and cook, breaking it into bite-sized crumbles, until browned and fully cooked, about 6 to 8 minutes. Add the shallot and cook for 2 minutes until softened.
- Stir in the garlic, sage, thyme, and crushed red pepper flakes, if using, and cook for another minute until fragrant. Add the spinach and cook just until wilted. Remove from the heat.
- In a medium saucepan, melt the butter over medium heat. Whisk in the gluten-free flour and cook for 1 minute. Gradually whisk in the milk and heavy cream until smooth.
- Cook, whisking frequently, until the sauce begins to thicken, about 5 minutes. Reduce the heat to low and stir in the Parmesan and Asiago cheeses. Once melted and smooth, whisk in the cranberry sauce, Dijon mustard, garlic powder, onion powder, ½ teaspoon salt, ½ teaspoon pepper, and nutmeg.
- In a large bowl, gently combine the cooked tortelloni, turkey sausage mixture, and the cranberry Alfredo sauce Fold together carefully so the tortelloni stays intact. Transfer the mixture to the prepared baking dish.
- Evenly sprinkle the top with the Mozzarella and Gruyère cheese.
- Make the topping: in a small bowl, combine the gluten-free panko, melted butter, Parmesan cheese, sage, thyme, garlic powder, and ¼ teaspoon black pepper. Mix until the breadcrumbs are evenly coated. Sprinkle the topping evenly over the cheese layer.
- Bake for 25 to 30 minutes, until the casserole is bubbling around the edges and the topping is golden brown.
- If desired, broil for 1 to 2 minutes for extra color, watching carefully to prevent burning.
- Immediately after removing the casserole from the oven, sprinkle the top with the dried cranberries, crispy fried sage leaves, chopped parsley, fresh thyme leaves and a light dusting of freshly grated Parmesan
- Allow the casserole to rest for 10 minutes before serving.
