Creamy, slightly spicy skillet of cheese-filled tortellini tossed in tangy marinara and melted mozzarella with sweet bell pepper and wilted spinach; rich, saucy, and family-friendly.
One‑Pan Cheesy Tortellini to Please a Crowd
Creamy, slightly spicy, and ready in about 30 minutes, this skillet of cheese tortellini in tangy marinara and melted mozzarella is a weeknight hero the whole table will love.
This is the kind of recipe that fixes the dinner rut: few pans, familiar flavors, and a texture that makes even picky eaters take seconds. Refrigerated cheese tortellini cooks in minutes, so while the pasta is bubbling you can soften peppers and onions and pull together a saucy, comforting skillet without hours of fuss.
The sauce is all about balance—jarred marinara gives bright tomato tang, a splash of vegetable broth keeps it loose, and a little half-and-half turns everything silky without being heavy. Reserved pasta water helps the sauce cling to the cheese-filled pillows, while shredded mozzarella and a dusting of Parmesan deliver that irresistible gooey, savory finish.
Sweet red pepper and a handful of spinach add color and a fresh lift; they cook down quickly and disappear into the sauce so kids get veggies without a fight. A pinch of crushed red pepper brightens the dish with a gentle heat, but it’s easy to skip or sprinkle on only at the table for younger palates.
Make it your own: toss in browned Italian sausage or a can of chickpeas for extra protein, or slide the skillet under the broiler for a bubbly, golden top before serving. Leftovers reheat beautifully on low heat with a splash of water or broth to loosen the sauce—perfect for lunchboxes or a second-night supper.
Ingredients
How to Make Crowd-Pleasing Cheesy Tortellini Skillet
- Bring a large pot of salted water to a boil and cook the cheese tortellini until just al dente according to package directions (usually 3–5 minutes for refrigerated); reserve 1/2 cup of the pasta cooking water and drain the tortellini.
- While the pasta cooks, thinly slice the onion and bell pepper and mince the garlic.
- Heat the olive oil and butter in a large (12-inch) skillet over medium heat until the butter melts and foams; add the onion and bell pepper and sauté until softened, about 5–6 minutes, stirring occasionally.
- Add the garlic and crushed red pepper to the skillet and cook until fragrant, about 30 seconds, then stir in the marinara, vegetable broth, half-and-half, salt, and black pepper; bring to a gentle simmer.
- Lower the heat and stir in half of the shredded mozzarella and all of the grated Parmesan until the sauce is smooth and slightly thickened, about 2–3 minutes; if the sauce feels too thick, add up to the reserved 1/2 cup pasta water a few tablespoons at a time.
- Add the drained tortellini to the skillet and gently toss to coat in the sauce; fold in the fresh spinach in batches until wilted and evenly distributed, about 1–2 minutes.
- Sprinkle the remaining shredded mozzarella over the top, cover the skillet for 1–2 minutes to melt the cheese, then uncover and give everything a final gentle toss; taste and adjust seasoning with a pinch more salt or pepper if needed.
- Serve the tortellini skillet hot from the pan, dividing into four bowls and finishing each with a light sprinkle of extra Parmesan if desired.
Recipe Card
Crowd-Pleasing Cheesy Tortellini Skillet
Creamy, slightly spicy skillet of cheese-filled tortellini tossed in tangy marinara and melted mozzarella with sweet bell pepper and wilted spinach; rich, saucy, and family-friendly.
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Bring a large pot of salted water to a boil and cook the cheese tortellini until just al dente according to package directions (usually 3–5 minutes for refrigerated); reserve 1/2 cup of the pasta cooking water and drain the tortellini.
- While the pasta cooks, thinly slice the onion and bell pepper and mince the garlic.
- Heat the olive oil and butter in a large (12-inch) skillet over medium heat until the butter melts and foams; add the onion and bell pepper and sauté until softened, about 5–6 minutes, stirring occasionally.
- Add the garlic and crushed red pepper to the skillet and cook until fragrant, about 30 seconds, then stir in the marinara, vegetable broth, half-and-half, salt, and black pepper; bring to a gentle simmer.
- Lower the heat and stir in half of the shredded mozzarella and all of the grated Parmesan until the sauce is smooth and slightly thickened, about 2–3 minutes; if the sauce feels too thick, add up to the reserved 1/2 cup pasta water a few tablespoons at a time.
- Add the drained tortellini to the skillet and gently toss to coat in the sauce; fold in the fresh spinach in batches until wilted and evenly distributed, about 1–2 minutes.
- Sprinkle the remaining shredded mozzarella over the top, cover the skillet for 1–2 minutes to melt the cheese, then uncover and give everything a final gentle toss; taste and adjust seasoning with a pinch more salt or pepper if needed.
- Serve the tortellini skillet hot from the pan, dividing into four bowls and finishing each with a light sprinkle of extra Parmesan if desired.
Nutrition
- Carbohydrates
- 61
- Saturated Fat
- 13
- Sodium
- 1620
- Fiber
- 6
- Unsaturated Fat
- 25
- Protein
- 32
- Fat
- 38
- Cholesterol
- 69
- Trans Fat
- 0.2
- Calories
- 714
- Sugar
- 10