This sheet pan tortellini meal is so quick and easy to assemble, and it’s a great way to enjoy store-bought tortellini with tons of veggies!

Sheet Pan tortellini
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I love sheet pan meals and lately, this one has been in heavy rotation at our house. I love tortellini and pairing it with rosted veggies is a great way to add veggies and flavor! This works with any kind of packaged tortellini, whether vacuum-packed or frozen. I like the kind from Trader Joe’s and the Buitoni brand is great, too!

sheet pan tortellini ingredients

Ingredients & Substitutions

  • Tortellini– You can use fresh, refrigerated, or frozen tortellini.
  • Broccoli– I love the flavor of roasted broccoli, but feel free to substitute with green beans or cauliflower.
  • Tomatoes– This works best with cherry tomatoes as they add flavor and moisture to the dish.
  • Bell pepper– I used an orange bell pepper but red or yellow peppers work great, too.
  • Olive oil– Be sure to use a high-quality olive oil for the best flavor. For a lower fat option, you can spray the vegetables and tortellini with olive oil spray.
  • Italian seasoning– This is a blend of various spices like basil, oregano, parsley, thyme, garlic, onion, and rosemary. If you don’t have a blend in your pantry, you can follow the directions below.
  • Pasta sauce– A little pasta sauce on top adds flavor and helps prevent the tortellini from being too dry.
  • Basil & Parmesan Cheese– These are optional for garnish but I love the added flavor.

How to Make an Italian Seasoning Blend

I typically have an Italian seasoning blend in my pantry but if you don’t have one, here’s how to whip up a basic blend using the spices in your spice cabinet:

  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 2 tablespoons dried parsley
  • 1 tablespoon dried thyme
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dried rosemary

Mix all the spices together in a small jar or airtight container.

The Best Tortellini for Sheet Pan Tortellini

You can use fresh or frozen tortellini for this sheet pan recipe! I recommend using cheese tortellini, but you could also use mushroom or any other vegetarian tortellini. I typically use the Buitoni brand, which you can often find in the refrigerated section of the grocery store. But you can also use shelf-stable brands like the Archer Farms brand from Target.

sheet pan tortellini

Frequently Asked Questions

  • Do I need to boil the tortellini first? I recommend boling it first for the best texture. I’ve also tested this recipe by tossing it in olive oil and roasting with the veggies, but after trying it both ways, I decided I liked the texture of precooking the tortellini.
  • Can I make this recipe vegan? Yep! Just use vegan tortellini. Kite Hill makes a great one.
  • Can I double the recipe? Yes, but you may need to use two sheet pans. Rotate them halfway through baking to ensure even cooking.

What to Serve with Sheet Pan Tortellini

This recipe is already packed with vegetables and pretty filling thanks to the tortellini, but if you’re looking for something to serve it with, I have some ideas! It’s great with this garlic bread, a bowl of cauliflower soup, or a crusty loaf of Wildgrain bread.

Other Recipe Ideas

If you enjoy this recipe, be sure to try my tortellini soup recipe! It’s so good and perfect when you’re craving pasta but also want to add vegetables to your diet. You also might like my no-boil baked ziti and my lazy lasagna recipe.

Print
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Remove the ravioli and vegetables from the oven and drizzle the pasta sauce on top of the ravioli and vegetables, then top with basil and Parmesan cheese.

Sheet Pan Tortellini

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: Serves 2
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This sheet pan tortellini meal is so quick and easy to assemble — there’s no boiling required! Store bought tortellini roasts on the pan with a rainbow of veggies for a mostly-hands off dinner that is so delicious!

Ingredients

Units Scale
  • 8oz frozen or refrigerated tortellini (uncooked)
  • 2 cups chopped broccoli
  • 2 cups cherry tomatoes, sliced
  • 1 orange bell pepper chopped into 1” pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon Italian seasoning
  • 1 cup pasta sauce
  • 1/4 cup shredded Parmesan cheese

Instructions

  1. Preheat oven to 375 degrees.
  2. Bring a large pot of water to a boil and cook the tortellini according to package directions. (Do not overcook!) 
  3. Spread the broccoli, cherry tomatoes, and bell pepper on a large baking sheet.
  4. Drizzle with olive oil and sprinkle with Italian seasoning. Toss to combine.
  5. Bake for 8-10 minutes or until vegetables are just beginning to brown..
  6. Add the cooked tortellini to the sheet pan and drizzle the pasta sauce on top of the ravioli and vegetables, then top with basil and Parmesan cheese.
  7. Pop it back in the oven for 2-3 minutes until the sauce is warm and the Parmesan cheese has melted.

Notes

This recipe can easily be doubled, but you may need to use two sheet pans. Rotate the pans halfway through baking to ensure even browning.

I’ve updated this recipe to recommend pre-boling the tortellini. I’ve also made this recipe where the tortellini is roasted on the sheet pan and it does work, but I recommend pre-cooking for the best texture.