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
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1 tbsp olive oil (or neutral oil)
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1 small onion, diced
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3 cloves garlic, minced
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20 oz cheese tortellini (fresh or refrigerated)
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2 cups marinara sauce (your favorite jarred)
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1 cup broth (chicken or vegetable, low-sodium)
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1 tsp Italian seasoning (or ½ tsp each dried oregano, basil, thyme)
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1½ cups shredded mozzarella cheese
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Salt & pepper, to taste
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Optional: red pepper flakes, fresh basil for garnish
Optional Add-Ins:
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½ lb Italian sausage (casings removed) or rotisserie chicken for extra protein
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1 cup chopped spinach, kale, mushrooms, or bell peppers
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¼ cup heavy cream or coconut milk for a creamy sauce
Instructions
1. Cook Aromatics
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Heat olive oil in a large skillet over medium heat.
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Sauté onion 5 min until soft and translucent.
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Add garlic, cook 45-60 sec until fragrant.
2. Combine & Simmer
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Add uncooked tortellini, marinara, broth, and Italian seasoning.
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Stir to submerge pasta, bring to a gentle bubble.
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Cover, reduce heat to medium-low, and simmer 8-10 min until tortellini is tender.
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Stir halfway through. Add more broth if sauce is too thick.
3. Add Cheese
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Turn off heat, sprinkle mozzarella evenly over the skillet.
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Cover 2-3 min to melt cheese.
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Optional: broil 1-2 min for a golden-brown top.
4. Serve
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Garnish with red pepper flakes and fresh basil.
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Serve straight from the skillet with crusty bread or a simple salad.
Notes
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Protein Boost: Add sausage, chicken, or meatballs.
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Veggie Upgrade: Stir in spinach, kale, mushrooms, or bell peppers.
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Creamy Version: Add cream or coconut milk for a rosé-style sauce.
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Dietary Swaps: Gluten-free tortellini, vegan cheese, plant-based broth.
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Frozen Tortellini: Extend simmer 5-7 min; add a touch more broth.