Tortellini Caprese Sheet Pan Dinner

Everybody wins with this hearty pasta dish, made with a simple set of ingredients and Armanino Four Cheese Tortellini. Unless you’re opposed to a little heat, don’t skimp on the chili flakes: they add a nice dimension of flavor.

Ingredients

 20 oz cherry or grape tomatoes
 8 large garlic cloves, peeled and cut in half
 6 tbsp olive oil
 2 tbsp balsamic vinegar
 1 tsp dried Italian seasoning
 ½ tsp freshly ground black pepper
 1 tsp Kosher salt
 big pinch of crushed red chile flakes, optional
 1 lb Armanino Four Cheese Tortellini
 8 oz fresh mozzarella pearls or fresh mozzarella cut into ½” pieces
 ¼ cup fresh basil, roughly chopped
 2 tbsp grated parmesan cheese

Directions

1

Preheat oven to 400°F.

2

On a large rimmed sheet pan (13”x18”), combine the cherry tomatoes, garlic, olive oil, balsamic vinegar, Italian seasoning, pepper, salt and chile flakes (if using).

3

Toss to fully coat then spread in an even layer.

4

Bake 20 minutes or until tomatoes are soft and just beginning to collapse.

5

Increase the heat to 450°F, add the frozen tortellini, give a stir to settle everything in a single layer and bake for an additional 15 minutes.

6

Add the mozzarella pearls to sheet pan, return to the oven for 3-4 minutes to heat through and melt.

7

Either serve directly from the pan or transfer to a large serving dish or individual bowls, and garnish with the fresh basil and parmesan. Serve immediately.

Chef’s Tips

  • No need to defrost or cook the tortellini first – just toss them onto the sheet pan and they’ll cook through and get a little crispy on the edges in the oven.
  • To add a little protein to the dish, add defrosted Armanino Gourmet Meatballs, fully cooked Italian sausage sliced into rounds or 1-2 cups leftover shredded chicken to the sheet pan at the start.

Ingredients

 20 oz cherry or grape tomatoes
 8 large garlic cloves, peeled and cut in half
 6 tbsp olive oil
 2 tbsp balsamic vinegar
 1 tsp dried Italian seasoning
 ½ tsp freshly ground black pepper
 1 tsp Kosher salt
 big pinch of crushed red chile flakes, optional
 1 lb Armanino Four Cheese Tortellini
 8 oz fresh mozzarella pearls or fresh mozzarella cut into ½” pieces
 ¼ cup fresh basil, roughly chopped
 2 tbsp grated parmesan cheese

Directions

1

Preheat oven to 400°F.

2

On a large rimmed sheet pan (13”x18”), combine the cherry tomatoes, garlic, olive oil, balsamic vinegar, Italian seasoning, pepper, salt and chile flakes (if using).

3

Toss to fully coat then spread in an even layer.

4

Bake 20 minutes or until tomatoes are soft and just beginning to collapse.

5

Increase the heat to 450°F, add the frozen tortellini, give a stir to settle everything in a single layer and bake for an additional 15 minutes.

6

Add the mozzarella pearls to sheet pan, return to the oven for 3-4 minutes to heat through and melt.

7

Either serve directly from the pan or transfer to a large serving dish or individual bowls, and garnish with the fresh basil and parmesan. Serve immediately.

Tortellini Caprese Sheet Pan Dinner

Yields4 Servings

Prep Time5 mins

Cook Time35 mins

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