Description
Get ready for the ultimate comfort food mashup that’s about to blow your mind — this Cheesy Pizza Tortellini Dinner is what happens when your favorite pizza decides to have a passionate affair with a bowl of tortellini, and their beautiful baby is this incredible one-pan wonder. We’re talking cheese tortellini swimming in rich marinara sauce, loaded with pepperoni, Italian sausage, and enough melted mozzarella to make you question your life choices (in the best way possible).
This is the kind of dinner that makes everyone at the table go suspiciously quiet because they’re too busy shoveling food into their faces to talk. It’s got all the flavors of your favorite pizza, but in cozy pasta form that you can eat with a fork. Perfect for when you can’t decide between pizza night and pasta night — why choose when you can have both?
Ingredients
For the Pasta Base:
- 1 lb cheese tortellini (fresh or frozen, whatever floats your boat)
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (24 oz) jar marinara sauce (or use your homemade if you’re fancy)
- 1 cup chicken broth
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional, for the spice lovers)
For the Pizza Party:
- 1/2 lb Italian sausage, casings removed
- 4 oz pepperoni, sliced (because pepperoni is life)
- 1/2 cup sliced mushrooms (optional, but recommended)
- 1/2 cup diced bell peppers (any color you like)
- 1/4 cup sliced black olives (optional, for the olive enthusiasts)
For the Cheese Situation:
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup ricotta cheese (for extra creaminess)
For the Finishing Touches:
- Fresh basil leaves, chopped
- Extra parmesan for serving
- Red pepper flakes for the table
- Garlic bread (because why not go all out?)
Instructions
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. We’re doing this all in one pan because we’re efficient like that.
Add Italian sausage to the pan, breaking it up with a spoon as it cooks. Brown it for about 5-6 minutes until no longer pink.
Add diced onion and cook until softened, about 3-4 minutes. Toss in garlic and cook for another minute until fragrant.
Add mushrooms and bell peppers to the party. Cook for 3-4 minutes until they start to soften. If you’re using olives, throw them in now too.
Pour in marinara sauce and chicken broth. Add Italian seasoning and red pepper flakes if you’re feeling spicy. Bring to a simmer and let it bubble happily.
Add tortellini to the sauce mixture. If using frozen, no need to thaw — just dump them right in. Stir gently to coat everything.
Cover and simmer for about 10-12 minutes, stirring occasionally, until tortellini are tender and have absorbed some of that delicious sauce.
Stir in half the pepperoni slices and let them warm through for about 2 minutes. Save the rest for topping because presentation matters.
Remove from heat and stir in ricotta cheese until melted and creamy. Top with mozzarella and parmesan cheeses, plus the remaining pepperoni slices.
Cover and let sit for 3-4 minutes to melt the cheese, or pop under the broiler for 2-3 minutes for that bubbly, golden top.
Garnish with fresh basil and serve immediately with extra parmesan and red pepper flakes on the side.
Watch everyone’s faces light up when they take their first bite. Take a mental picture — this is what happiness looks like.
Notes
- Serve with a crisp Caesar salad to balance all that cheesy goodness
- Garlic bread or crusty Italian bread for sopping up the sauce
- A nice Chianti or Sangiovese if you’re feeling wine-y
- Keep some antacids handy (just kidding… mostly)
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~485 kcal
- Carbohydrates: ~48g
- Protein: ~26g