Sheet Pan Tortellini
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 hands-off dinner that is so delicious!
I love sheet pan meals and lately, this one has been in heavy rotation at our house. I love tortellini and I love roasted vegetables, so after falling in love with this sheet pan gnocchi recipe I thought, why not try it with tortellini? I wasn’t sure if I could bake it without boiling it first, but I figured it was worth a try. It worked perfectly and I love how quick and easy this recipe turned out to be!
Ingredients & Substitutions
- Tortellini– You can use fresh, refrigerated, or frozen tortellini. You may need to cook the tortellini for an additional 2 minutes if frozen.
- 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.
How to Make Sheet Pan Tortellini
Frequently Asked Questions
- Do I need to boil the tortellini first? No, simply add the uncooked tortellini to the baking sheet.
- Can I make this recipe vegan? Yep! Just use vegan tortellini. Kite Hill makes a great one.
- Can I use ravioli or gnocchi instead? Yes! You may need to adjust the baking time slightly.
- 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
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!
- 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 sauce
- Preheat oven to 375 degrees.
- Spread out the tortellini, broccoli, cherry tomatoes, and bell pepper on a large baking sheet.
- Drizzle with olive oil and sprinkle with Italian seasoning. Toss to combine.
- Bake for 10-12 minutes or until the tortellini begins to brown and the vegetables are tender.
- Warm the pasta sauce in the microwave or on the stovetop until warm.
- Remove the tortellini and vegetables from the oven and drizzle the pasta sauce on top of the ravioli and vegetables, then top with basil and Parmesan cheese.
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.
Keywords: sheet pan ravioli