Pizza Baked Tortellini
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This quick and easy Baked Tortellini needs just one pan, 5 Minutes of prep and tastes like your favorite pizza (no pre-cooking the pasta is required)!
Baked tortellini is the perfect weeknight meal because it is so simple and everyone absolutely LOVES it.
You can add in your own favorite pizza toppings to make this your own!
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How to Make Pizza Baked Tortellini
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Well, here we are again, settled back into our September schedule which is filled with school, soccer practice and it always seems some other event in the evening.
Between work and being parent-taxis we’re always looking for great meals that don’t take forever to prep and cook (and minimal dishes is a total bonus)! This easy Baked Tortellini recipe fits the bill perfectly with just 5 minutes of prep and only ONE pan needed!
This recipe actually comes from my good friend Jo’s new cookbook (she blogs amazing food over at Jo Cooks).
30 Minute One Pot Meals… WHAT?! I know right… 30 minutes AND only one pot, I’m totally all over this! I mean, I really really love this book because it’s loaded with so many great weeknight dinners. The best part is that each recipe is on the table in 30 minutes without a huge stack of dishes! (Oh, and you’ll definitely want to try the Sriracha Chicken Zoodle Lo Mein.. with just one dish! It’s one of my favorites!)
Ok, back to the recipe at hand here. I’m super excited to share this pizza inspired baked tortellini recipe with you because it’s so quick to make and everyone in my family loves it… the best part was that there is no need to pre-cook the pasta!
This recipe uses tomato sauce but making this pizza baked tortellini with meat sauce is the perfect meat lovers pizza pasta!
Like most pizza dishes, this simple recipe can be modified to your liking by adding in your favorite toppings. We love making this baked tortellini with spinach, mushrooms, peppers, ham… the possibilities are endless. We serve this with a fresh garden salad and bread with garlic butter for a quick and easy meal.
This dish is great the day you make it and it’s delicious leftover too should you be lucky to have any left!
- 1 ½ lb cheese-stuffed tortellini
- 2 cups marinara sauce
- 2 cups mozzarella cheese
- 20 slices of pepperoni
- ¼ cup sliced black olives
- ½ cup sliced mushrooms
- Optional: fresh basil
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Preheat the oven to 425 degrees. Prepare a large, ovenproof skillet by spraying it with cooking spray or lightly brushing with olive oil.
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Add the tortellini to the skillet. Pour the marinara sauce and ½ cup of water over the tortellini; no need to stir.
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Top with the cheese, then the pepperoni, olives and mushrooms. Bake for 25 minutes.
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Top with fresh basil if desired.
Recipe from 30-Minute One-Pot Meals by Joanna Cismaru.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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Holly
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
This is funny video says to add water in the ingredients there is no mention of adding water
So do you or do you not add Water????
1/2 cup water is added in step 2.
Wondering if I use fresh mushrooms if I should cook them a little first before adding to the dish.
I’ve only made the recipe as written. Since fresh mushrooms give off liquid, I agree cooking ahead would be a good idea. Let us know if you try it Cindy!
Video showed adding water. How much?
1/2 cup water is added in step 2.
Did you use dried or frozen tortellinis
I use fresh from the refrigerator section. If those are not available, I’d suggest frozen (but defrosted first).
Hi! Making this recipe this weekend! Quick question…Is it OK to put the tortellini in frozen? Or, should I cook them first? Thanks!
I haven’t tried it that way Milissa. I think that you may need to cook it a bit longer. Let us know how it works out for you!
I purchased the items to make this for dinner. But I bought frozen tortellini. Does water still need to be adden and do I need to thaw the tortellini?
I would suggest thawing the tortellini (or adding a little bit of extra bake time). Yes, you would still need to add the water.
Could you use meat stuffed tortellini instead of cheese stuffed.
I haven’t tried it but it should work just fine!
Delicious! And easy to make!
I made it according to directions and with refrigerated tortellini. Not good. Most of the tortellini was still hard and uncooked. Looked forward to this dish a great deal but couldn’t eat it.
I’ve made this several times and it’s always worked perfectly for me. I can’t say for sure what went wrong with yours, did you add the full amount of water?
I have made this several times, it is delicious and I’m making it again YUM
Awesome! So glad you liked it.
Looks delish!!!Does it have to be cooked in the skillet?? Why not a casserole dish?
Hi Angela,
You could bake it in a casserole dish if you prefer.
Absolutely love this dish! Thank you for sharing! Salad and garlic bread with it offers something for everyone.:)
I’m sure it tastes delicious for sure as the picture. So My inspiring :)
This sounds so good! And easy! =)
My family would love it!
Glad to hear it, Melissa! Enjoy!
Can’t get much easier than this. I didn’t have an ovenproof skillet, so I just used a 13×9 glass baking dish instead. Served with garlic bread.
So glad you enjoyed this recipe Christine!
The tortellini was too hard. If I make this again I will cook it before putting it in the pan. Marinara/spaghetti sauce comes in 3 cup jars – I will just use the whole jar, there was room for it in the pan.
I used dry – that was probably the problem. I see now you use refrigerated. I will have to give this another go!
Yes, you would definitely need to use refrigerated tortellini. :)
Is it one and a half pounds of tortellini or just a half pound?
It is one and a half pounds.
Can you use a casserole dish for this? I don’t have an oven safe pan
Yes, that should work perfectly.
Can’t wait to try this recipe.
I will have to change it to be a precooked GF Penne…still looks great. Should I add more cheese since it isn’t stuffed?
I can’t say for sure since I’ve only tried this recipe as written.
Which tortellini did you use? Dry, like pasta aisle or fresh from the fridge?
Thanks!
Janice
Fresh from the fridge.
Could you make this as a freezer meal and if so how would you prepare it and how long would you bake it?
Thanks
I haven’t tried this as a freezer meal so I can’t say for sure.
The pizza tortellini looks fantastic. Is it a dry or a frozen pasta?
I used fresh tortellini from the refrigerator. (It’s near the lunch meats in my supermarket).
Can I use frozen or dry tortellini in this? Thanks
Frozen should work just fine. I would suggest defrosting or slightly increasing the cooking time.
First time we made it…frozen and it was perfect. 2nd time dry and it was hard. (Added more sauce and water for 10 more minutes…just a bit softer. Taste was still good though)
Yes, this would work with fresh or frozen but not with dry pasta.
I don’t have an oven safe skillet so can I use a 9×13 glass pan instead? Looks amazing, can’t wait for the kids to try this one!
You can make this without a skillet, it should work just fine in a 9×13 pan.
How creative! I’m Italian, so I usually have tortellini the traditional way, but this sounds very yummy.
Thank you Andrea!
YOU HAD ME AT ONE POT! THIS PIZZA TORTELLINI LOOKS INCREDIBLE! BOTH OF OUR KIDS LOVE ANYTHING PIZZA; I CANT WAIT TO TRY THIS! THANKS FOR POSTING!
I hope your family loves it as much as mine did Kristine!
That book looks great when you want a quick and satisfying meal. The one pot pizza looks so simple to make too
This book has so many great quick recipes!
The cast iron pan is ready to go for this one! The kids & their parents are going to love this tasty, quick, on dish meal! Thanks!!!
What’s not to love? It’s cheesy and made in 30 minutes? Oh yes! Have to give this a try.
The CHEESE factor! Off the charts which is my perfect kind of dish!
Ahh thank you, you and I + cheese all of the things all of the time. :)
This is my heaven, seriously.
Me too Dorothy! So easy, beyond delicious and… cheese. :)