Description
A quick, cheesy sheet pan dinner that roasts tortellini with broccoli and cherry tomatoes, topped with melted mozzarella.
Ingredients
Scale
- 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