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.
20 oz cherry or grape tomatoes
8 large garlic cloves, peeled and cut in half
6 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried Italian seasoning
½ teaspoon freshly ground black pepper
1 teaspoon 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 tablespoons grated parmesan cheese
Preheat oven to 400°F.
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).
Toss to fully coat then spread in an even layer.
Bake 20 minutes or until tomatoes are soft and just beginning to collapse.
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.
Add the mozzarella pearls to sheet pan, return to the oven for 3-4 minutes to heat through and melt.
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.
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.