• Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. • In a small bowl, whisk together ricotta and 1 tsp oil. Season with salt and pepper.

• Heat a large drizzle of oil in a large pan over high heat. Add sausage*, onion, and bell pepper; cook, breaking up meat into pieces, until sausage is browned and cooked through and veggies are tender, 4-6 minutes (for 8 servings, cook sausage and veggies in batches). Transfer to a large bowl. • Add marinara, garlic powder, and stock concentrates to bowl with sausage mixture. Stir to combine. Taste and season with salt and pepper if desired.

• Add tortelloni and 1⁄3 cup water to bowl with sausage mixture and sauce; stir to combine. • Transfer tortelloni and sausage mixture to a 9-by-13-inch baking dish (two 9-by-13-inch baking dishes for 8 servings). Dollop with ricotta and sprinkle with mozzarella. • Bake on top rack (top and middle racks for 8) until cheese melts and sauce is bubbly, 10-12 minutes. • Remove from oven and let rest for 5 minutes.

• Serve tortelloni bake family style directly from the baking dish or divide between plates and serve. Chicken Sausage is fully cooked when internal temperature reaches 165°.