Description
Skip the takeout and level up your weeknight dinner game! This cheesy tortellini and smoky kielbasa combo roasts to perfection on one pan, saving you time without sacrificing flavor.
Ingredients
Scale
- 1 pound (450g) refrigerated cheese tortellini
- 14 ounces (400g) kielbasa sausage, sliced into ¼-inch rounds
- 2 cups (300g) cherry tomatoes, halved
- 1 large red bell pepper, cut into 1-inch pieces
- 1 medium zucchini, quartered lengthwise and sliced
- 1 small red onion, cut into wedges
- 3 tablespoons (45ml) olive oil
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup (25g) grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 425°F (220°C). Bring a pot of salted water to boil and parboil tortellini for 2-3 minutes (half the package time). Drain thoroughly.
- On a large sheet pan, combine parboiled tortellini, sliced kielbasa, tomatoes, bell pepper, zucchini, and red onion.
- Drizzle with olive oil and sprinkle with garlic, Italian seasoning, red pepper flakes (if using), salt, and pepper. Toss to coat evenly.
- Spread everything in a single layer and bake for 15 minutes. Flip ingredients with a spatula and bake another 10-12 minutes until tortellini edges crisp and vegetables caramelize.
- Remove from oven, immediately sprinkle with Parmesan cheese, and garnish with fresh basil before serving.