Feastical

The Weeknight Hero We All Deserve: The One-Pan Tortellini Skillet

Hey friends, Beau here! Can we talk about the sacred hour between 5 and 6 PM? You know the one. The clock is ticking, stomachs are rumbling (yours included), and the siren call of takeout menus is getting louder by the second. The last thing you want is a sink full of dishes staring you down. I get it. I’ve been there more times than I’d like to admit. That’s exactly why this dish isn’t just a recipe—it’s a lifeline.

Welcome to the glorious, cheesy, comforting world of the One-Pan Tortellini Skillet. This is the kind of meal that feels like you fussed for hours, but secretly comes together in the time it takes to watch your favorite sitcom rerun. We’re talking pillowy cheese-filled tortellini, bathed in a rich, garlicky tomato sauce, all simmered together in one single pan, then crowned with a blanket of melty, bubbly mozzarella. It’s the culinary equivalent of a warm hug, and it requires barely any cleanup. I built Feastical on the idea that food should bring joy, not stress, and this skillet is that philosophy in delicious, tangible form. So, grab your favorite large skillet, and let’s turn a chaotic weeknight into a cozy, satisfying feast.

My Love Affair with Tortellini: A Story from a Tiny Apartment Kitchen

This recipe takes me right back to my first apartment. The kitchen was so small, you could practically stir a pot on the stove while sitting on the couch. My culinary ambitions were big, but my counter space and budget were… not. One rainy Tuesday, feeling uninspired, I stared into my nearly-empty fridge. All I had was a package of cheese tortellini, a jar of marinara from my mom, and a sad little nub of mozzarella. In a moment of “what’s the worst that could happen?” I threw it all in my one decent skillet with a splash of water, slapped on a lid, and crossed my fingers.

What emerged 15 minutes later was nothing short of magic. The tortellini had plumped up perfectly in the sauce, the cheese had melted into a gooey masterpiece, and the whole thing tasted like comfort incarnate. It was the first time I truly understood that great food isn’t about fancy techniques or a million ingredients—it’s about smart, simple combinations that make life better. That humble skillet meal became a weekly ritual, a symbol of making something wonderful out of what you have. This recipe is that same spirit, just polished up with a few of the tricks I’ve learned along the way.

Gathering Your Flavor Arsenal: Ingredients & Insights

Here’s everything you’ll need to create this weeknight wonder. Don’t stress about perfection—cooking is about playing!

• 1 tbsp olive oil: Our cooking fat of choice! It adds a subtle fruitiness and helps our onions soften beautifully. No olive oil? Any neutral oil like avocado or canola works just fine.
• 1 small onion, diced: The flavor foundation. Onions add a sweet, savory depth. Pro tip: a yellow or white onion is perfect here. If you’re in a real pinch, 1 tsp of onion powder stirred into the sauce will do in a hurry.
• 3 cloves garlic, minced: The aroma that sells the whole show! Fresh is best, but ¾ tsp of garlic powder can step in. Trust me, don’t skip this.
• 20 oz cheese tortellini (fresh or refrigerated): The star! I love the triple-cheese or ricotta-spinach varieties. Chef’s Insight: Using fresh or refrigerated (not frozen) tortellini is key—they cook quickly and evenly in the sauce. Frozen can work, but you’ll need to simmer a bit longer.
• 2 cups marinara sauce: Your favorite jarred sauce is your best friend here. Pick one you love to eat on its own! Raid your pantry.
• 1 cup broth (chicken or vegetable): This is the secret sauce (literally)! It thins the marinara just enough to create a simmering liquid that cooks the pasta. Use low-sodium so you can control the salt.
• 1 tsp Italian seasoning: A little herbaceous magic. No blend? A pinch each of dried oregano, basil, and thyme will create the same cozy vibe.
• 1½ cups shredded mozzarella cheese: For that iconic, stretchy, golden-brown top. Pre-shredded is convenient, but a block you shred yourself melts even creamier (it doesn’t have anti-caking agents).
• Salt & pepper to taste: Always season as you go! Taste before adding the cheese.
• Optional: red pepper flakes, fresh basil for garnish: The flourish! Red pepper flakes add a gentle heat, and a few torn basil leaves make it look (and smell) restaurant-worthy.

Let’s Get Cooking: Your Foolproof Step-by-Step Guide

Ready? Apron optional, appetite required. Let’s dive into the simple steps.

Step 1: The Aromatic Base. Heat your olive oil in a large, deep skillet or sauté pan over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, for about 5 minutes until they’re soft and translucent. This isn’t the time for high heat—we want sweetness, not char. Now, add the minced garlic and stir for just 45-60 seconds until fragrant. Chef Hack: Smelling that gorgeous garlic means it’s ready! Any longer and it risks turning bitter.

Step 2: The One-Pan Simmer. To the pan with your onions and garlic, add the uncooked tortellini, marinara sauce, broth, and Italian seasoning. Give it a really good stir, making sure the tortellini is mostly submerged in the saucy liquid. This is where the magic happens—the pasta cooks right in the flavor. Bring it to a gentle bubble, then reduce the heat to medium-low and cover the pan with a tight-fitting lid.

Step 3: The Perfect Cook. Let it simmer covered for 8-10 minutes. Give it a gentle stir halfway through to prevent any sticking and to make sure everything is cooking evenly. You’ll know it’s done when the tortellini is tender and plump, and the sauce has thickened slightly. If the sauce looks too thin, simmer uncovered for another 2-3 minutes.

Step 4: The Cheesy Finale. This is the best part. Uncover the skillet and turn off the heat. Sprinkle the shredded mozzarella evenly over the entire surface. Now, cover the pan again for just 2-3 minutes. The residual heat will melt the cheese into the most perfect, gooey blanket without overcooking the pasta. Want a bit of browning? Pop the uncovered skillet under a preheated broiler for 1-2 minutes (watch it like a hawk!).

Step 5: Serve with Love. Garnish with a sprinkle of red pepper flakes and fresh basil if you’ve got it. Serve it right from the skillet at the table for maximum “wow” factor and minimal dishes.

How to Serve It Up: From Skillet to Table

Presentation is easy when your food looks this good! I love to place the whole skillet right in the middle of the table with a big serving spoon. It encourages everyone to dig in family-style, which is what Feastical is all about. For a complete meal, here are my go-to pairings:

• The Simple Side Salad: A crisp mix of romaine and arugula with a light, tangy lemon vinaigrette cuts through the richness of the pasta perfectly.
• Garlic Bread 2.0: While the skillet simmers, toss some crusty bread with garlic butter and broil it until golden. It’s mandatory for sauce-mopping duty.
• For a Lighter Touch: Some simple steamed broccoli or roasted asparagus spears on the side add a pop of color and freshness.
Serve it in shallow bowls, and don’t forget to scrape up every last bit of that cheesy, saucy goodness!

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its flexibility. Play with it! Here are a few of my favorite riffs:

1. The Protein Power-Up: Add ½ pound of Italian sausage (casings removed) or ground beef to the skillet after the onions. Brown it well before adding the garlic. For a quicker option, stir in 1-2 cups of shredded rotisserie chicken or pre-cooked meatballs with the tortellini.

2. Veggie-Loaded Delight: Add 1 cup of chopped spinach or kale in the last 2 minutes of cooking, letting it wilt into the sauce. Sliced mushrooms or bell peppers can be sautéed with the onions at the start.

3. Creamy Dreamy Version: Stir in ¼ cup of heavy cream or full-fat coconut milk along with the marinara for a rosé-style sauce that’s incredibly indulgent.

4. Dietary Swaps: Gluten-Free: Use your favorite GF cheese tortellini. Dairy-Free/Vegan: Opt for vegan tortellini (many stores carry them now!), use a plant-based marinara, and top with dairy-free mozzarella shreds or a sprinkle of nutritional yeast for a cheesy flavor.

5. Herb Garden Fresh: In the summer, swap the dried Italian seasoning for a handful of fresh chopped basil and oregano stirred in at the end.

Beau’s Kitchen Notes: A Few Parting Wisdom Nuggets

This recipe has been my trusty sidekick for years, and it’s evolved with me. The biggest lesson? Trust the simmer. That covered cooking time is non-negotiable for perfectly cooked tortellini. I once got impatient and cranked the heat—let’s just say I learned about scorched tomato sauce the hard way. Low and slow is the way to go.

Also, don’t be afraid to let the cheese just “melt” with the lid on versus broiling. It creates this wonderfully creamy, almost sauce-like layer that my friends now demand. This dish is a canvas—I’ve seen readers add a spoonful of pesto, a dash of cream cheese, or even a sprinkle of feta on top. Make it yours, and it will never let you down.

Your Questions, Answered: FAQs & Troubleshooting

Q: My sauce is too thin/watery! What did I do wrong?
A: No panic! This usually means the simmer wasn’t quite strong enough or your skillet was too crowded. Simply remove the lid, turn the heat up to medium, and let it bubble for 3-5 more minutes until it reduces to your desired thickness. It will thicken a bit more off the heat, too.

Q: Can I use frozen tortellini?
A: You can, but you’ll need to adjust. Add the frozen tortellini straight in (no need to thaw) and extend the covered simmering time by about 5-7 minutes. You may also need a touch more broth if the sauce gets too thick before the pasta is tender.

Q: Help! My tortellini is sticking to the bottom of the pan.
A: This is a sign your heat was a touch too high, or you forgot the stir-halfway step. It’s okay! Gently scrape the bottom as you stir. Next time, ensure you’re at a gentle, not rolling, simmer and give that mid-cook stir.

Q: Can I make this ahead of time?
A: It’s best served fresh, but you can prep components! Sauté the onions and garlic ahead of time. Then, when ready, combine with the other ingredients and cook as directed. If you have leftovers, they reheat surprisingly well with a splash of broth or water to loosen the sauce.

One-Pan Tortellini Skillet: Cheesy, Easy, and Weeknight-Ready

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

Cheesy, saucy, and ready in about 20 minutes, this skillet meal is comfort in a pan. Tortellini cooks directly in a garlicky tomato sauce, then gets topped with melty mozzarella—all in one pan for minimal cleanup.

---

Ingredients

Scale 1x2x3x

• 1 tbsp olive oil (or neutral oil)

• 1 small onion, diced

• 3 cloves garlic, minced

• 20 oz cheese tortellini (fresh or refrigerated)

• 2 cups marinara sauce (your favorite jarred)

• 1 cup broth (chicken or vegetable, low-sodium)

• 1 tsp Italian seasoning (or ½ tsp each dried oregano, basil, thyme)

• 1½ cups shredded mozzarella cheese

• Salt & pepper, to taste

• Optional: red pepper flakes, fresh basil for garnish

Optional Add-Ins:

• ½ lb Italian sausage (casings removed) or rotisserie chicken for extra protein

• 1 cup chopped spinach, kale, mushrooms, or bell peppers

• ¼ cup heavy cream or coconut milk for a creamy sauce

---

Instructions

1. Cook Aromatics

• Heat olive oil in a large skillet over medium heat.

• Sauté onion 5 min until soft and translucent.

• Add garlic, cook 45-60 sec until fragrant.

2. Combine & Simmer

• Add uncooked tortellini, marinara, broth, and Italian seasoning.

• Stir to submerge pasta, bring to a gentle bubble.

• Cover, reduce heat to medium-low, and simmer 8-10 min until tortellini is tender.

• Stir halfway through. Add more broth if sauce is too thick.

3. Add Cheese

• Turn off heat, sprinkle mozzarella evenly over the skillet.

• Cover 2-3 min to melt cheese.

• Optional: broil 1-2 min for a golden-brown top.

4. Serve

• Garnish with red pepper flakes and fresh basil.

• Serve straight from the skillet with crusty bread or a simple salad.

Notes

• Protein Boost: Add sausage, chicken, or meatballs.

• Veggie Upgrade: Stir in spinach, kale, mushrooms, or bell peppers.

• Creamy Version: Add cream or coconut milk for a rosé-style sauce.

• Dietary Swaps: Gluten-free tortellini, vegan cheese, plant-based broth.

• Frozen Tortellini: Extend simmer 5-7 min; add a touch more broth.

Nutritional Information (A General Guide)

While I’m a chef, not a dietitian, I believe in having a general idea of what’s in our food. Here’s a per-serving estimate based on the core recipe using full-fat cheeses and standard tortellini. Remember, this can vary based on your specific ingredient brands and any modifications you make.

Per Serving (Approximately 1/4 of the recipe):
Calories: ~430 | Protein: 20g | Carbohydrates: 38g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 65mg | Sodium: 900mg* | Fiber: 3g | Sugar: 6g

*Note on Sodium: This number is highly dependent on your choice of marinara sauce, broth, and tortellini. Using low-sodium broth and sauce, and seasoning to taste at the end, gives you complete control. For precise dietary needs, please consult a nutritionist or use a calculator with your exact ingredients.

Final Thoughts: Your New Weeknight Best Friend

And there you have it, friends—the One-Pan Tortellini Skillet in all its simple, cheesy glory. This recipe is more than just a list of steps; it’s permission to take a deep breath on a busy night and still put something incredibly delicious and soul-nourishing on the table. It’s proof that great cooking doesn’t have to be complicated or create a mountain of dishes.

I hope this becomes a regular in your rotation, just like it is in mine. Give it a try, play with the variations, and make it your own. And when you do, I’d love to hear about it! Tag me over on the blog or socials with #Feastical so I can see your creations. Now, go forth, conquer that witching hour, and enjoy every last bite. Happy cooking!

– Beau

Prep Time: 5 mins | Cook Time: 15 mins | <