Sheet Pan Tortellini Bake with Kielbasa & Veggies
This Sheet Pan Tortellini Bake is quick, hearty, nutritious, family-friendly, and made with minimal cleanup. This is a one-pan meal you’ll want on repeat. Perfect for busy weeknights!
Servings 6
Ingredients
- 1 1/2 lbs fresh broccoli (about 3 medium-small crowns) cut into florets
- 3 carrots sliced into coins
- 3 cloves garlic minced finely
- 16 oz turkey kielbasa sliced
- 16 oz frozen cheese tortellini
- 4 oz shredded Parmesan cheese plus more for topping
- 1/4 tsp red chili flakes optional
- 6 tbsp olive oil divided
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F.
- On a large sheet pan, toss broccoli, carrots, and minced garlic with 2 tablespoons olive oil. Season generously with salt and pepper.
- Roast vegetables for 10 minutes.
- While the veggies roast, slice the kielbasa and place it in a large mixing bowl.
- Remove the vegetables from the oven and increase oven temperature to 450°F.
- Carefully add the hot vegetables to the bowl with the kielbasa.
- Add frozen tortellini, Parmesan cheese, red chili flakes (if using), and 3 tablespoons olive oil.
- Gently toss until everything is well coated.
- Spread the mixture back onto the same sheet pan you used to roast the veggies.
- Bake at 450°F for 12–15 minutes, until the cheese is melted, edges are golden, and sausage and tortellini are slightly crispy.
- Remove from the oven and sprinkle with additional Parmesan if desired. Serve warm and enjoy!
