One-Pan Creamy Tomato Tortellini Skillet
An easy and DELICIOUS one-pan pasta “bake” (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.
Ingredients
Units
Scale
- 1/3 cup panko breadcrumbs
- 1/3 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).
Instructions
- 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.
Notes
1. Cream cheese can be subbed for the cheese spread, as can mascarpone or creme fraiche.