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!
- It's tasty, tasty, tasty!
Nope, you can cook tortellini without having to boil it. My new favorite way to make tortellini is to either pan-fry it or make it on a sheet pan, like this roasted vegetable tortellini recipe right here.
Alternatively, you can pan fry it on the stove, add it to a oven-baked casserole, or bake it on a sheet pan. I always use frozen tortellini to cook tortellini both of these ways, but fresh tortellini is great too.
To bake tortellini in the oven, all you need to do is add it to your casserole recipe, which should include sauce or a little water to aid in it's cooking. There are casserole tortellini recipes or that call for boiling the tortellini first, then putting them into the casserole with the other ingredients to bake. I always skip this step. And those tortellini bakes come out fantastic!
You can see how to pan fry tortellini in this pan-fried tortellini and broccoli recipe. It's incredibly easy! You can pan fry frozen tortellini by simply adding them to hot oil and sauteing for a few minutes. There's nothing to it, and it takes less time than boiling.
And to make sheet pan tortellini, just toss the frozen tortellini with olive oil or butter and bake for about 20 minutes. You'll see just how easy it is with this roasted vegetable sheet pan tortellini recipe!
The best way to cook tortellini depends on who you're talking to! There really is no best way in my book. Depending on how much time you have and what recipe you are in the mood for, the best way to cook tortellini is to boil it, pan-fry it, sheet pan roast it, or add it straight to a casserole!
What isn't good with tortellini? Like all pastas, tortellini is extremely versatile. Toss it with steamed, roasted, or sauteed vegetables to keep it vegetarian. Add grilled or rotisserie chicken to make it a wholesome and hearty dinner.
Our favorite vegetables to toss with tortellini are tomatoes, spinach, broccoli, zucchini, and peppers. Use your favorite vegetables and you can't go wrong!
Tortellini recipes are delicious with simple sauces just as much as they are with cream or tomato based homemade sauce. Toss your tortellini recipe with olive oil and garlic, butter and Parmesan, use your favorite jarred sauce, or a creamy white sauce. Tortellini is also fantastic with a fresh pesto. This creamy walnut sauce is also a favorite vegan sauce that we like to use.
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.
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.
To serve your roasted vegetable tortellini, toss with Parmesan cheese and enjoy!
Roasted Vegetable Tortellini Bake
- 24 oz frozen tortellini
- 1 onion diced
- 6 garlic cloves sliced
- 6 mini peppers sliced
- 1 cup tomatoes diced
- ⅓ cup olive oil
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon oregano
- 2 teaspoon parsley
- 1 tablespoon rosemary
- parmesan cheese
- Preheat oven to 450° Fahrenheit.
- Toss frozen tortellini, peppers, onions, garlic, olive oil, salt, pepper, and herbs on a baking sheet.
- Cook for 20 minutes, tossing halfway through.
- Sprinkle with Parmesan cheese and serve.