Description
Skip the fuss but keep all the flavor! This Sheet Pan Broccoli Tortellini Bake delivers crispy edges, melty cheese, and roasted veggie goodness in just one pan.
Ingredients
Scale
- 20 oz (567g) refrigerated cheese tortellini (fresh, not dried)
- 6 cups (420g) broccoli florets, cut into bite-sized pieces
- 3 tablespoons (45ml) olive oil
- 4 cloves garlic, minced (about 1½ tablespoons)
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (adjust to taste)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups (226g) shredded mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- In a large bowl, toss broccoli florets with 1 tablespoon olive oil and ¼ teaspoon salt.
- Add tortellini to the bowl with broccoli. Add remaining olive oil, garlic, Italian seasoning, red pepper flakes, remaining salt, and black pepper. Toss gently until evenly coated.
- Spread mixture in a single layer on the prepared sheet pan.
- Bake for 15 minutes, then stir everything to redistribute. Return to oven for another 5-7 minutes until tortellini edges begin to golden and broccoli starts to caramelize.
- Remove from oven, sprinkle evenly with mozzarella and Parmesan cheeses.
- Return to oven for 5 more minutes until cheese is melted and bubbly. For extra browning, broil for the final minute (watch carefully).
- Let rest 2-3 minutes, then sprinkle with fresh parsley before serving.