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Crispy Sheet Pan Broccoli and Tortellini Bake

Frozen cheese tortellini, roasted broccoli florets, and sliced chicken sausage tossed in olive oil and Parmesan and baked at high heat until the pasta edges are crispy and golden 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: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz frozen cheese tortellini do not thaw; frozen state is essential for the no-boil technique
  • 1.5 lb fresh broccoli cut into bite-sized florets; about 2 to 3 small heads
  • 11 oz pre-cooked chicken sausage or Italian sausage sliced into rounds
  • 6 tbsp olive oil divided: 2 tbsp for first roast, 3 tbsp for toss, 1 tbsp for re-greasing pan
  • 3 cloves garlic finely minced
  • 1 cup Parmesan cheese freshly grated; divided in half for toss and finish
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes optional
  • fresh basil leaves torn, for garnish

Equipment

  • Large rimmed sheet pan
  • large mixing bowl
  • Parchment paper or foil
  • Fine grater or microplane for Parmesan

Method
 

  1. Preheat oven to 400°F (200°C). On a large rimmed sheet pan, toss broccoli florets and minced garlic with 2 tablespoons olive oil, salt, and pepper. Spread into an even layer. Roast for 10 minutes until bright green and starting to soften.
  2. While broccoli roasts, place the sliced sausage and frozen tortellini (straight from the freezer) in a large mixing bowl.
  3. Remove the sheet pan from the oven. Immediately increase the oven temperature to 450°F (230°C).
  4. Add the hot roasted broccoli to the mixing bowl with the sausage and tortellini. Add the remaining 3 tablespoons olive oil, red pepper flakes if using, and half the Parmesan. Toss thoroughly until every piece is well coated in oil and cheese.
  5. Grease the same sheet pan with the remaining 1 tablespoon olive oil. Pour the tortellini mixture onto the pan and spread into a single layer with tortellini and sausage pieces lying flat.
  6. Bake at 450°F for 12 to 15 minutes until the Parmesan coating is golden and browned, the sausage rounds are caramelized, and the tortellini edges touching the pan are visibly crisped.
  7. Remove from the oven immediately. Sprinkle the remaining half cup of Parmesan over the hot pan. Scatter torn fresh basil over the top and serve directly from the pan.

Notes

Storage: Store in an airtight container for up to 3 days. Reheat in an air fryer at 350°F for 4 to 5 minutes or oven at 425°F for 8 to 10 minutes to restore crispiness. Substitutions: If using refrigerated fresh tortellini, par-boil for half the package time, drain and pat dry before the toss step. Italian pork sausage can replace chicken sausage. Broccolini or halved Brussels sprouts substitute for broccoli with slight timing adjustments. Pro tips: Never thaw frozen tortellini before using. Spread tortellini in a strict single layer for crispy edges. Add the second Parmesan portion immediately off the oven while the pan is still hot.