dinner · american
Sheet Pan Mozzarella Tortellini with Sweet Peppers & Marinara
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Instructions
1
Preheat the oven to 425 F and line a large rimmed baking sheet with parchment paper.
2
Core and cut bell pepper into bite-sized squares, transferring them to a large mixing bowl with cherry tomatoes.
3
Add cheese tortellini, olive oil, Italian seasoning, garlic powder, salt, and black pepper into the bowl.
4
Toss vigorously with a wooden spoon until tortellini pasta pockets and sweet vegetables are evenly coated in seasoned olive oil.
5
Spread the seasoned tortellini and vegetables across the baking sheet into an even single layer.
6
Roast at 425 F for 14 minutes until tortellini are tender with golden crisp edges and cherry tomatoes burst.
7
Remove pan from oven and spoon marinara sauce evenly over the roasted tortellini and blistered vegetables.
8
Scatter shredded mozzarella over the top and bake for 4 minutes until cheese is completely melted and bubbling.
9
Tear fresh basil leaves on the cutting board and scatter generously over the bubbling mozzarella cheese directly on the sheet pan.
10
Divide the gooey mozzarella-crusted tortellini, tender sweet peppers, and blistered tomatoes between warm shallow bowls to serve.
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