This one pan creamy tomato tortellini recipe is an easy and DELICIOUS one-pan pasta “bake” (okay, it’s actually broiled) that is always a hit. The recipe is vegetarian as written, but is also great with chicken or sausage stuffed tortellini, tortelloni, or even ravioli or mini ravioli.

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One Pan Creamy Tomato Tortellini Skillet Tips

This One Pan Creamy Tomato Tortellini is such an easy and straightforward recipe that I’m certain you won’t need many tips or tricks to nail it, but here are a few nice things to keep in mind as you cook.

Watch the liquid level

The liquid level in the sauce will, of course, diminish as the pan simmers away on the stovetop. As such, just keep an eye on it, and know that it is perfectly fine to add water (or even stock) as needed to keep the pasta fully submerged

Play around with your flavors!

This is a great way to change a recipe from one cook to the next. By swapping in a different flavor of tortellini or ravioli, you instantly give it a new feel. I love chicken tortellini, or a sausage stuffed variety as well. Sometimes I’ll add some spicy Calabrian chilis or even Harissa pasta to the sauce, giving it a super spicy kick.

The type of “cream” you add to the sauce can definitely be played around with as well. If you have cream cheese, feel free to swap that in for the Boursin or Alouette. Works just as well, but will contribute no garlicky/herby flavor. But honestly, what does creamy cheese not improve? You can’t go wrong there. I’d say just add a teaspoon or so of garlic powder, to really lend a rounder, more layered garlic flavor to the mix.

To reheat, just add water

This pasta will reheat just fine for you, but just be sure to add a splash of water first. This will reinvigorate the sauce and help things soften back out for you.

What you’ll need to make this One Pan Creamy Tomato Tortellini Skillet

Most of these things can be played around with, and their amounts are very flexible. Want to add another type of tomato instead? Want to add another clove of garlic? Great! Want to use more tomato paste or fresh tomatoes? Go for it.

INGREDIENTS

⅓ cup panko breadcrumbs
⅓ cup shredded or grated parmesan cheese
2 tablespoons olive oil, plus more as needed
Salt and pepper to taste
2 tablespoons butter
4 garlic cloves, minced or grated
1 tablespoon Italian seasoning (can sub oregano)
Pinch crushed chili flakes (optional)
9 to 10-ounce package cheese tortellini (or any flavor you love)
3 Roma tomatoes, diced
2 tablespoons tomato paste
2 teaspoons vegetable stock concentrate (or any flavor you like/have)
4 tablespoons garlic and herb cheese spread (such as Boursin, Alouette, etc).

Serving suggestions: Olive oil for finishing, chopped Italian parsley

How to make this One Pan Creamy Tomato Tortellini Skillet

Begin by making the crunchy, salty, cheesy topping. Next, build the creamy tomato sauce. Lastly, Add the pasta – which cooks right in the sauce. There’s no need to boil the tortellini in a separate pot, since the pasta is fresher and not totally dried. That’s what makes this recipe such a great one-pan dish.

DIRECTIONS

In a small bowl, combine the panko and parmesan, and moisten with a drizzle of olive oil (about 1 tablespoon-ish), and season with salt and pepper.
Add a tablespoon of olive oil to a large ovenproof pan. Add the garlic, Italian seasoning, and chilis (if using). Cook for 30 seconds or so.
Add the chopped tomatoes, tomato paste, and stock concentrate and cook for two minutes more. Add 1.5 cups of water along with the garlic and herb cheese spread. Season generously and let it all simmer for a few minutes.
Preheat the broiler to high, and adjust the oven rack to the top third position.
Add the tortellini to the pan and cook, stirring, until the sauce has thickened and the pasta is tender, about 5 minutes. (NOTE: you can add water if the sauce gets too thick.)
Cover with the panko mixture and broil until golden brown and bubbling; about 3 to 4 minutes (keep an eye on it!). Serve right away, finished with olive oil and some chopped Italian parsley, if you like.