Go Back
–+ servings
30-Minute Sheet Pan Broccoli Tortellini Bake

30-Minute Sheet Pan Broccoli Tortellini Bake for Cozy Nights

Transform your weeknight meals with this 30-Minute Sheet Pan Broccoli Tortellini Bake, perfect for busy families.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 1 package Refrigerated Cheese Tortellini fresh or shelf-stable
  • 4 cups Broccoli Florets fresh or thawed frozen
  • 2 cups Pre-Cooked Chicken Breast shredded or cubed
For the Flavor
  • 2 tablespoons Extra Virgin Olive Oil or avocado oil
  • 2 cloves Garlic (minced) or pre-minced
  • 1/2 cup Grated Parmesan Cheese or nutritional yeast for dairy-free
  • 1 teaspoon Kosher Salt to taste
  • 1/2 teaspoon Black Pepper to taste
  • 1/4 teaspoon Red Pepper Flakes to taste

Equipment

  • Oven
  • Large Rimmed Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Arrange the tortellini, broccoli, and chicken on a large rimmed baking sheet, spaced out evenly.
  3. Drizzle olive oil over the ingredients and sprinkle with garlic, salt, pepper, and red pepper flakes. Toss to coat.
  4. Spread the mixture into a single layer on the baking sheet.
  5. Roast for 18-20 minutes until the tortellini are golden and the broccoli is tender.
  6. Sprinkle grated Parmesan cheese over the hot mixture immediately after removing from the oven.
  7. Let it rest for a few moments before serving warm.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 600IUVitamin C: 80mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Can freeze for up to 3 months.

Tried this recipe?

Let us know how it was!