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

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Instructions

Preheat oven to 375 degrees.
Bring a large pot of water to a boil and cook the tortellini according to package directions. (Do not overcook!)
Spread the 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 8-10 minutes or until vegetables are just beginning to brown..
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.
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.