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Sheet Pan Broccoli Tortellini Bake with Creamy Sun-Dried Tomato Sauce

Close-up of a bubbly, cheesy sheet pan broccoli tortellini bake in a white casserole dish.
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Make this easy tortellini dinner on one pan for minimal cleanup. This recipe combines cheese tortellini, broccoli, and a creamy sun-dried tomato sauce for a quick weeknight pasta bake.

Ingredients

Scale
  • 1 (19 ounce) package refrigerated cheese tortellini
  • 4 cups broccoli florets
  • 1 tablespoon olive oil
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a large sheet pan or line it with parchment paper for easier cleanup.
  2. In a large bowl, combine the uncooked tortellini and broccoli florets. Drizzle with olive oil and toss to coat lightly. Spread the mixture in a single layer on the prepared sheet pan.
  3. In a small bowl, whisk together the heavy cream, chicken broth, chopped sun-dried tomatoes, Parmesan cheese, garlic powder, oregano, salt, and pepper until combined. This forms your simple sauce base.
  4. Pour the sauce mixture evenly over the tortellini and broccoli on the sheet pan. Gently toss everything on the pan to coat, making sure the tortellini are mostly submerged or coated in the liquid.
  5. Bake for 15 minutes.
  6. Remove the pan from the oven and sprinkle the shredded mozzarella cheese over the top.
  7. Return the pan to the oven and bake for another 5 to 10 minutes, or until the tortellini are tender, the sauce is bubbly, and the cheese is melted and lightly browned.
  8. Let the sheet pan meal rest for 5 minutes before serving directly from the pan.

Notes

  • For a heartier meal, add 1 cup of cooked, sliced chicken sausage before baking.
  • If you prefer a vegetarian option, skip the sausage and add 1/2 cup of chopped artichoke hearts with the broccoli.
  • To prevent the tortellini from sticking, ensure the sauce covers most of the pasta pieces before baking.
  • If you do not have heavy cream, you can substitute it with whole milk, but the sauce will be thinner.

Nutrition

Find it online: https://miameal.com/sheet-pan-broccoli-tortellini-bake/