Sheet pan tortellini with vegetables
Cheese tortellini roast on a sheet pan with zucchini, peppers and tomatoes until the edges turn golden and chewy, a whole dinner with one pan to wash.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.85 a serving
- 580 calories
- Vegetarian
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 1 zucchini
- 1 red bell pepper
- ½ red onion
- 1 cup cherry tomatoes
- 1 lb 4 oz refrigerated cheese tortellini, refrigerated
- ¼ cup grated parmesan
- 2 tbsp fresh basil, torn (optional)
From your pantry
- 3 tbsp olive oil, divided
- 1½ tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp salt
Each serving has about 580 calories, 23 g protein, 67 g carbs and 25 g fat, and costs about $2.85 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No zucchini? Yellow squash works.
- No red bell peppers? Yellow bell peppers work.
- No red onions? White onions or yellow onions work.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a large with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Cut the zucchini into half-moons, the pepper into 1-inch pieces and the onion into thin wedges.
the vegetables and tomatoes on the pan with 2 tablespoons oil, the Italian seasoning, garlic powder and salt, and 10 minutes.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 10 min
the tortellini with the last tablespoon of oil, add them to the pan, and stir everything together.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: Straight from the fridge, no boiling. The oil keeps them tender inside while the edges crisp.Roast 12 to 15 minutes more, stirring once, until the tortellini are at the edges and tender in the middle.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 13 min 30 sec
Sprinkle with parmesan and basil and serve.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
One-pan dinners ›Vegetarian dinners ›What to make with bell peppers and tomatoes ›What to make with bell peppers and parmesan ›What to make with tomatoes and parmesan ›