This easy recipe for Cheese Tortellini with Roasted Tomatoes is ideal for a busy weeknight. With sweet cherry tomatoes, olive oil, and plenty of garlic, it’s fresh, summery, and ready in about 30 minutes.
A Fast and Easy Tortellini Recipe
Pasta is my go-to when I need a quick, satisfying meal. Even plain pasta with butter and salt can be delicious, so adding a few simple ingredients—like roasted tomatoes and garlic—turns it into a real dinner. This cheese tortellini version is a simple, vegetarian-friendly option that’s perfect when you want something light but flavorful.
Tortellini are small stuffed pasta pockets, often filled with a mild cheese. For this recipe I recommend refrigerated (fresh) cheese tortellini for the best texture and flavor, but dried tortellini will work in a pinch.
What You’ll Need
Using fresh ingredients makes a big difference here—fresh cherry tomatoes, fresh garlic, and freshly grated parmesan deliver the brightest flavor. That said, the recipe is forgiving if you need to substitute.
- Tomatoes: 2 pints cherry tomatoes, halved (or any bite-sized tomato, chopped)
- Garlic: 6 cloves, minced
- Olive oil: 2 tablespoons (or another neutral oil)
- Salt and pepper: about 1 teaspoon kosher salt and 1 teaspoon cracked black pepper, adjust to taste
- Tortellini: 16 to 19 ounces refrigerated cheese tortellini
- Parmesan: freshly grated, for serving
- Basil: fresh basil ribbons for garnish
How to Make Cheese Tortellini with Roasted Tomatoes
This dish is straightforward and comes together quickly, making it a great addition to your weeknight rotation.
- Roast the tomatoes. Preheat the oven to 375°F. In a bowl, toss the halved tomatoes with minced garlic, olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20–23 minutes, until softened and slightly blistered.
- Cook the tortellini. While the tomatoes roast, cook the tortellini according to package directions. Drain well.
- Combine and serve. Toss the roasted tomatoes with the drained tortellini. Finish with freshly grated parmesan, basil ribbons, and an extra crack of black pepper. Serve immediately.
Tips for Success
- Salt the pasta water. Seasoning the cooking water helps the pasta itself carry flavor.
- Watch cooking time. Fresh tortellini cooks quickly—start testing at the lower end of the suggested time so they stay tender but not overcooked.
- Make extra roasted tomatoes. Roasted tomatoes freeze or keep in the fridge and are great added to soups, sandwiches, or other pasta dishes.
What to Serve with Tortellini
This tortellini makes a satisfying main course on its own, but you can round the meal out with simple sides:
- Crispy vegetable fries or a light salad for texture contrast
- Soft dinner rolls or crusty bread to soak up any juices
- Sautéed greens like garlic butter green beans or a lemony spinach
How to Store and Reheat Leftovers
- Store leftovers in airtight containers in the refrigerator for 3–4 days.
- Reheat gently in a covered skillet over low heat—add a splash of water or olive oil if needed to loosen the sauce and prevent sticking.
Cheese Tortellini with Roasted Tomatoes
Ingredients
- 2 pints cherry tomatoes, halved
- 6 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
- 16 to 19 ounces refrigerated cheese tortellini
- Freshly grated parmesan, for garnish
- Fresh basil ribbons, for garnish
- Freshly cracked black pepper, for garnish
Instructions
- Preheat oven to 375°F.
- In a medium bowl, toss together the tomatoes, garlic, olive oil, salt, and pepper.
- Spread the tomatoes on a baking sheet in an even layer.
- Bake 20–22 minutes, or until tomatoes are soft and blistered. Remove from oven.
- Meanwhile, cook tortellini according to package directions and drain.
- Add the roasted tomatoes to the drained tortellini and toss to combine.
- Garnish with parmesan, basil, and cracked pepper. Serve warm.
Nutrition
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Carbohydrates: 40 g
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Protein: 13 g
Nutritional info is an estimate. Values may vary depending on ingredients and preparation.
More Pasta Recipes
- Fiesta Pasta Salad
- Lasagna Stuffed Pasta Shells
- Creamy Baked Pasta with Zucchini and Mushrooms