One-Pan Baked Tortellini

Total Time:

35 minutes

Serves:

4 Servings

Category:

Chicken, 20-45 mins

Level:

Share this Recipe:

Easy

Recipe Description

This easy one-pan tortellini bake is your weeknight dinner hero—no boiling, no extra dishes, just big flavor. Roasted Brussels sprouts and broccoli add golden edges and depth, while chunks of Italian sausage and cheese-stuffed tortellini roast to perfection in the same pan. Finished with Parmesan and a hint of spice, it’s a no-fuss comfort meal that practically cooks itself.

Ingredients

1 pound Brussels sprouts
1 head broccoli
1½ pounds ground Italian chicken sausage
1 bag frozen tortellini (about 19 ounces)
1 teaspoon paprika
1 tablespoon Italian seasoning
½ cup grated Parmesan cheese, plus more for serving
1 pinch red pepper flakes
Olive oil
Salt, pepper

Preparation

Preheat the oven to 450°F.
Trim the ends off the Brussels sprouts and cut them in half or quarters depending on their size. Cut the broccoli into small, bite-sized florets. Spread the vegetables on a large sheet pan.
Drizzle generously with olive oil and sprinkle with paprika, Italian seasoning, salt, and pepper. Toss everything together directly on the pan to coat evenly, then spread it out in a single layer. Roast in the oven for 10 minutes.
Remove the pan from the oven but keep the oven on at 450°F. Break the Italian sausage into bite-sized chunks and scatter them evenly over the roasted vegetables. Add the frozen tortellini straight from the bag on top of the sausage and vegetables.
Drizzle the entire pan with a generous amount of olive oil, then sprinkle the Parmesan cheese and a pinch of red pepper flakes evenly across the top. Use a spatula or your hands to gently toss everything together right on the pan so the oil and cheese coat all the ingredients.
Return the pan to the oven and roast for another 15 minutes, or until the tortellini are tender, the sausage is cooked through, and the edges of the vegetables are crispy and golden.
Remove from the oven and serve hot with extra Parmesan sprinkled over the top.