This easy sheet pan Roasted Vegetable Tortellini Bake is ready in 25 minutes! A simple tortellini recipe made with roasted peppers, onions, and garlic and seasoned with rosemary, oregano, and parsley. Topped with Parmesan for a robust and cheesy taste that the entire family will love! Simple prep, simple clean up!
This sheet pan tortellini recipe is so easy and so good! It's quick, ready in only 25 minutes and uses ONE PAN! It's a filling and flavorful vegetarian dinner that the entire family will enjoy.
Why is this sheet pan tortellini is perfect for a busy day when you have a pasta-loving family like mine?
- It takes less than 30 minutes
- Easy clean up!
- Quick prep!
Ingredients
The main ingredients in this sheet pan tortellini recipe are colorful mini bell peppers, cherry or grape tomatoes, onions, garlic, and tortellini.
For the seasoning, you need parsley, oregano, rosemary, salt, and pepper.
You'll need olive oil to roast everything, but you can also use butter or ghee.
I like using halved cherry or grape tomatoes because they stay in tact and "pop" when roasted. But you can definitely use any chopped tomato that you have on hand. No mini peppers? Use large bell peppers instead.
While this roasted vegetable tortellini recipe calls only for peppers and tomatoes, you can add something green for variety! Peas and green beans are great, easy choices.
Instructions
It's incredibly easy to make this 2-step sheet pan tortellini. Here's how to do it:
- Preheat the oven and slice and dice all of the vegetables.
- Toss the tortellini, vegetables, seasonings, and olive oil together on a sheet pan. Bake for 20 minutes, turning halfway through.
That's it!
To serve your roasted vegetable tortellini, toss with Parmesan cheese and enjoy!
Roasted Vegetable Tortellini Bake
This easy sheet pan Roasted Vegetable Tortellini Bake is ready in 25 minutes! Roasted peppers, onions, and garlic are seasoned with rosemary, oregano, and parsley and topped with Parmesan for a robust and cheesy taste that the entire family will love!
- baking sheet
- 24 oz frozen tortellini
- 1 large onion (diced)
- 6 cloves garlic (sliced)
- 6 mini bell peppers (sliced)
- ⅓ cup olive oil
- 1 cup tomatoes (diced)
- 1 tablespoon dried rosemary
- 2 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½-1 cup grated parmesan cheese
Preheat oven to 450° Fahrenheit.
Toss frozen tortellini, sliced onions, garlic cloves, sliced peppers and diced tomatoes with olive oil, salt, pepper, and herbs on a baking sheet.
Cook for 20 minutes, tossing halfway through.
Remove from the oven. Sprinkle with Parmesan cheese and serve.
Shannon says
Do you cook the tortellini before roasting?
Kristina Tipps says
No, you do not need to cook the tortellini before roasting.
Fran says
Can I use shelf stable tortellini in this recipe?
Kristina says
Yes!
Anonymous says
The tortellini in this came out terrible. It was extremely dry and had a similar texture to a crouton or popcorn.