A quick, cheesy sheet pan dinner that roasts tender tortellini with bright broccoli and sweet cherry tomatoes. This bake comes together in a single pan, smells savory and garlicky while it cooks, and finishes with gooey melted mozzarella for a golden, bubbling top. It’s an easy weeknight meal that looks and tastes like effort went into it — without much fuss. If you enjoy simple casseroles and sheet-pan meals, you might also like this baked potato chicken broccoli casserole for another comforting one-pan dinner.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 30 minutes (20-25 minutes initial roast + 5-7 minutes to melt cheese)
- Total Time: 40 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 528 kcal
- Protein: 23 g
- Carbohydrates: 72 g
- Fat: 24 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 600 mg
Why Make This Sheet Pan Broccoli Tortellini Bake
This dish is fast, forgiving, and full of flavor. Fresh refrigerated tortellini gets lightly roasted and slightly crisp at the edges, while broccoli becomes tender with caramelized bits that add texture. Cherry tomatoes burst and add a sweet pop, and the melty mozzarella creates a creamy, stringy finish. It smells like a warm kitchen and tastes like comfort — perfect for busy weeknights, casual dinners, or potlucks.
How to Make Sheet Pan Broccoli Tortellini Bake
Make this bake in one pan: toss fresh tortellini with vegetables, oil, and spices, roast until the veg soften and char, then top with cheese and finish in the oven. The method is quick, hands-off, and keeps cleanup simple.
Ingredients:
- 1 package (12-16 oz) refrigerated tortellini
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil for garnish (optional)
Directions:
Step 1: Preparation
Preheat your oven to 400°F (200°C). Halve the cherry tomatoes and cut the broccoli into bite-size florets if needed. If the tortellini are frozen, thaw briefly or cook per package directions just until pliable; refrigerated tortellini can be used straight from the package.
Step 2: Mixing
On a large sheet pan, combine the tortellini, broccoli, and cherry tomatoes. Drizzle with the olive oil and sprinkle with garlic powder, salt, and pepper. Toss everything together with tongs or your hands until well coated and evenly distributed on the pan.
Step 3: Cooking
Spread the mixture in a single, even layer so pieces roast rather than steam. Bake for 20–25 minutes, stirring once halfway through, until the broccoli is tender and slightly charred and the tortellini have browned a bit at the edges.
Step 4: Finishing
Remove the sheet pan from the oven and evenly sprinkle the shredded mozzarella and optional Parmesan over the top. Return to the oven for an additional 5–7 minutes until the cheese is melted, bubbly, and lightly golden. Garnish with fresh basil before serving.
How to Serve Sheet Pan Broccoli Tortellini Bake
Serve hot straight from the pan for a rustic feel. Pair with a crisp green salad or garlic bread to soak up cheesy juices. For a heartier plate, add sliced Italian sausage, rotisserie chicken, or a side of roasted vegetables. A drizzle of balsamic glaze or a squeeze of lemon brightens the flavors.
How to Store Sheet Pan Broccoli Tortellini Bake
- Refrigerator: Cool completely, then store in an airtight container for 3–4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or microwave until hot.
- Freezer: Freeze cooled portions in freezer-safe containers up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through. Note: texture of vegetables may soften after freezing.
Expert Tips for Perfect Sheet Pan Broccoli Tortellini Bake
- Use refrigerated tortellini for best texture; if using frozen, thaw or par-cook to avoid cold centers.
- Cut broccoli into uniform florets so everything cooks evenly.
- Don’t crowd the pan — give pieces room to roast and caramelize. Use two pans if needed.
- Toss midway through roasting for even browning.
- For extra flavor, add a pinch of red pepper flakes or a spoonful of pesto before serving.
- If you like crispier tortellini, broil for 1–2 minutes at the end, watching closely to prevent burning.
Delicious Variations
- Sausage & Peppers: Add cooked Italian sausage and sliced bell peppers before baking.
- Spinach & Artichoke: Stir in chopped spinach and drained artichoke hearts with the vegetables.
- Pesto Twist: Toss the finished bake with 2 tablespoons of basil pesto for bright herb flavor.
- Vegan: Use dairy-free cheese and swap tortellini for a vegan-filled pasta.
- Lemon & Herb: Add lemon zest and fresh thyme or oregano to lift the dish.
Frequently Asked Questions
-
Can I use frozen tortellini?
Yes. Thaw briefly or par-cook until just pliable so they roast evenly. Using frozen straight into the oven can leave centers cold. -
Do I need to pre-cook the broccoli?
No. Small, bite-size florets roast well in the 20–25 minute bake. If you prefer softer broccoli, steam for 2–3 minutes before tossing on the pan. -
Can I make this gluten-free?
Yes—use gluten-free refrigerated tortellini and check labels on cheese and other ingredients to ensure they are gluten-free. -
How can I make this spicier?
Add crushed red pepper flakes, sliced hot Italian sausage, or a dash of cayenne when seasoning. A spicy tomato sauce drizzle after baking also works. -
Will the cheese burn if I broil it to brown?
Keep a close eye if broiling. Broil for only 1–2 minutes to brown the cheese — move the pan away from the direct heat if it starts to burn. -
Can I assemble ahead of time?
You can prep the vegetables and toss everything with oil and seasonings, then cover and refrigerate up to 8 hours. Add cheese before the final bake. Avoid assembling too early or the tortellini may absorb too much oil and seasonings.
Conclusion
This Sheet Pan Broccoli Tortellini Bake is a simple, satisfying meal that delivers comforting, cheesy flavors with bright vegetable notes and minimal cleanup. It’s flexible, quick, and great for weeknights or casual gatherings. For another flavorful sheet-pan tortellini idea that adds sausage and robust seasonings, try the Sheet Pan Tortellini and Sausage Bake recipe on Barefoot In The Pines. Give this one a try — it’s an easy recipe that looks like a treat and tastes even better.
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Sheet Pan Broccoli Tortellini Bake
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick, cheesy sheet pan dinner that roasts tortellini with broccoli and cherry tomatoes, topped with melted mozzarella.
Ingredients
- 1 package (12-16 oz) refrigerated tortellini
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Halve the cherry tomatoes and cut the broccoli into bite-size florets if needed.
- On a large sheet pan, combine the tortellini, broccoli, and cherry tomatoes. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss until well coated.
- Spread the mixture in a single layer. Bake for 20-25 minutes, stirring once halfway through.
- Remove the sheet pan from the oven and sprinkle the mozzarella and optional Parmesan over the top. Return for another 5-7 minutes until the cheese is melted and bubbly.
Notes
For best texture, use refrigerated tortellini; if using frozen, thaw briefly. Don’t crowd the pan for even roasting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 528
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 50mg
