Sheet Pan Broccoli Tortellini Bake

A vibrant and comforting dish combining roasted broccoli, delicious chicken sausage, and creamy cheese tortellini, all baked to cheesy perfection.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

1.5 lbs fresh broccoli, cut into 1.5-inch uniform florets Fresh broccoli gives the best flavor.
3 cloves garlic, minced
11 oz chicken sausage, sliced into rounds, Italian-style preferred Substitute with turkey or plant-based sausage if preferred.
16 oz frozen cheese tortellini Fresh tortellini can be used, reduce baking time.
1 cup grated parmesan cheese, freshly grated preferred
6 tablespoons olive oil, extra virgin preferred Used to toss ingredients and prevent sticking.
Salt and pepper, to taste
Red chili flakes, optional Add for spice.

Method

Preparation and Roasting

Preheat your oven to 400°F (about 10 minutes). Toss the broccoli florets with minced garlic, 2 tablespoons of olive oil, salt, and pepper on your sheet pan.
Roast the broccoli for 10 minutes until bright green with lightly browned edges, being crisp when pierced with a fork.

Combine and Bake

Increase the oven temperature to 450°F while preparing the mixture (about 3-5 minutes). Transfer roasted broccoli to a bowl and mix with sliced chicken sausage, frozen tortellini, 4 tablespoons olive oil, and half of the parmesan cheese.
Spread the mixture evenly across the oiled or parchment-lined sheet pan and bake for 12-15 minutes until cheese is melted and golden brown.
If tortellini looks dry midway, drizzle with 1-2 tablespoons of water.
Sprinkle remaining parmesan cheese on top right before serving.

Notes

Serve hot directly from the oven. Pairs well with a light side salad or garlic bread. Store leftovers in an airtight container in the fridge for up to 3 days.