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Crispy Sheet Pan Broccoli and Tortellini Bake

A no-boil sheet pan dinner with frozen cheese tortellini, roasted broccoli, and chicken sausage baked at high heat with Parmesan into a crispy, golden one-pan meal in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs fresh broccoli cut into small, uniform florets about the same size as the tortellini
  • 16 oz frozen cheese tortellini do not thaw
  • 11 oz chicken sausage about 4 links, sliced into thin rounds
  • 3 cloves garlic finely minced
  • 6 tbsp olive oil divided (2 tbsp for initial roast, 3 tbsp for tossing, 1 tbsp for pan)
  • 0.25 tsp red chili flakes optional
  • salt and black pepper to taste
  • 1 cup grated Parmesan cheese divided (1/2 cup for tossing, 1/2 cup for finishing), freshly grated recommended
  • fresh basil for garnish

Equipment

  • Large sheet pan (18x13-inch recommended)
  • large mixing bowl

Method
 

  1. Preheat the oven to 400°F (200°C). Toss the broccoli florets and minced garlic with 2 tablespoons of olive oil, salt, and pepper on a large sheet pan. Roast for 10 minutes until bright green and beginning to soften.
  2. While the broccoli roasts, slice the chicken sausage into thin rounds and place in a large mixing bowl.
  3. Remove the broccoli from the oven and increase the temperature to 450°F (230°C).
  4. Transfer the hot broccoli and garlic to the bowl with the sausage. Add the frozen tortellini, red chili flakes, 3 tablespoons of olive oil, and 1/2 cup of Parmesan. Toss until everything is evenly coated.
  5. Wipe the sheet pan clean and add the remaining tablespoon of olive oil. Spread the mixture in a single even layer across the pan.
  6. Bake at 450°F for 12 to 15 minutes until the tortellini edges are golden and crispy, the sausage rounds are caramelized, and the Parmesan is browned.
  7. Remove from the oven and immediately scatter the remaining 1/2 cup of Parmesan and torn fresh basil over the top. Serve directly from the pan.

Notes

Fresh Tortellini: If using refrigerated rather than frozen tortellini, reduce the final bake time by 3 to 5 minutes and check at 10 minutes to avoid over-crisping. Crowding Fix: If the pan is too full for a single layer, use two sheet pans. Overcrowding steams rather than crisps the tortellini. Extra Crispy: Broil for the final 2 minutes for more caramelized edges. Watch closely. Vegetarian: Skip the sausage and add a can of drained white beans or sun-dried tomatoes. Storage: Refrigerate for up to 3 days. Reheat in an air fryer at 375°F for 4 to 5 minutes to restore crispiness. Does not freeze well. Serving: Pairs well with warm marinara for dipping or a simple arugula salad.