Sheet Pan Broccoli Tortellini Bake
This Sheet Pan Broccoli Tortellini Bake combines roasted broccoli, cheese tortellini, sliced chicken sausage, garlic, and Parmesan in one cozy pan. It is a practical family dinner and meal prep option when you want vegetables, pasta, protein, crisp edges, and easy portions together tonight.
Equipment
- Large rimmed sheet pan
- Cutting Board
- Chef's Knife
- Large mixing bowl
- Wide spatula
Ingredients
- 1 1/2 lbs fresh broccoli cut into florets
- 3 cloves garlic minced
- 11 oz chicken sausage sliced
- 16 oz frozen cheese tortellini
- 8 oz grated Parmesan cheese
- 6 tablespoons olive oil
- salt and pepper to taste
- red chili flakes optional
Instructions
- Preheat the oven to 425°F and lightly oil a large rimmed sheet pan.
- Cut the broccoli into small florets, mince the garlic, and slice the chicken sausage into rounds.
- Add broccoli, frozen tortellini, sausage, garlic, olive oil, salt, pepper, and chili flakes to the pan.
- Toss well, then spread everything into an even layer so the broccoli and tortellini roast properly.
- Bake for 18 minutes, stir gently, then sprinkle Parmesan evenly over the pan.
- Return to the oven for 6 to 8 minutes, until the tortellini is tender and the Parmesan is golden in spots.
- Rest for 3 minutes, taste for seasoning, and serve warm from the sheet pan.
Notes
Storage: Keep cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in a 350°F oven for 10 to 15 minutes or microwave in short covered intervals until steaming hot.
Freezing: Freeze portions for up to 2 months, but expect the broccoli to soften after thawing.
Expert Tips: Use a large rimmed sheet pan and spread everything evenly so the broccoli browns instead of steaming.
Variations: Try turkey sausage, spinach tortellini, cherry tomatoes, bell peppers, or a spoonful of pesto after baking.
Meal Prep: Portion leftovers with extra Parmesan on the side to refresh the pasta after reheating.