I have SUCH a fun dinner idea to tell you about today!
This Baked Broccoli Cheddar Tortellini Skillet is everything I want dinner to be.
Cheesy, comforting, carby, protein-rich, contains a green veg, etc. Oh, and it’s fairly easy to put together (bonus!). This is giving weeknight dinner vibes all the way.
This is broccoli cheddar soup meets baked pasta meets heaven.
Ingredients You’ll Need to Make This Baked Broccoli Cheddar Tortellini Skillet:
- Broccoli florets
- Cheese tortellini (you can use any tortellini you like)
- Unsalted butter
- Onions
- Garlic
- Dried Italian herbs
- All-purpose flour
- Chicken or vegetable stock
- Milk
- Grated sharp cheddar cheese
- Part-skim ricotta cheese
- Grated part-skim mozzarella cheese
How to Make This Baked Broccoli Cheddar Tortellini Skillet:
- Bring a large pot of water to a boil. Liberally salt the water and then add the broccoli and tortellini. Cook for 3 minutes and then drain.
- Meanwhile, heat a large oven-proof skillet over medium heat. Add the butter and once melted, add the onion and garlic with a pinch of salt. Cook for 5 minutes or until softened.
- Whisk in the flour and stir to combine. Slowly stream in the stock and bring to a simmer. Stir in the milk and 1 cup of the cheddar cheese, whisking well until smooth and creamy. Season, to taste with salt and pepper.
- Stir in the broccoli and tortellini. Dollop the ricotta evenly around the pan and then top with the remaining cup of grated cheddar and the grated mozzarella.
- Transfer the skillet to a 400°F oven and bake for 20 minutes until golden brown and bubbly around the edges. Allow to cool slightly before serving.
Other Recipes You Might Enjoy:
- Cheesy Broccoli Loaded Baked Potatoes
- One-Pot Broccoli Shells & Cheese
- Broccoli Cheddar Soup with Garlic Brown Butter Croutons
- One-Pan Sundried Tomato Tortellini Puttanesca
- Crock Pot Creamy Chicken Tortellini Soup
- One-Pot Cheesy Chorizo Tortellini
This is a wonderful meal as we start to experience the early chilly evenings of fall. It has all the flavors of broccoli cheddar soup but in a cheesy, gooey baked pasta form. I ADORE this recipe.
Serve this alongside a light side salad and you are done.
I guarantee you’ll have some happy campers around the dinner table.
@yestoyolks This Baked Broccoli Cheddar Tortellini Skillet is everything a weeknight meal should be! It’s broccoli cheddar soup meets baked pasta meets heaven. Full recipe is on my site yestoyolks.com #tortellini #tortellinibake #pastadish #vegetarian #foodtiktok #recipes #broccolicheddar #cookingvideo #cookingtiktok #recipeideas #recipesforyou #recipetiktok #easydinner ♬ Chill Vibes – Tollan Kim
FOLLOW ME ON TIKTOK FOR MORE VIDEOS!
Print
Baked Broccoli Cheddar Tortellini Skillet
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Baked Broccoli Cheddar Tortellini Skillet is everything a weeknight meal should be! Comforting and satisfying while not taking an enormous amount of effort or time. This is broccoli cheddar soup meets cheesy baked pasta, and it is seriously something special!
Ingredients
Scale
- 2 cups broccoli florets (I like to keep these in bite-sized pieces)
- 1 (20-oz) package cheese tortellini (you can use any tortellini you like)
- 1 tablespoon unsalted butter
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 1/2 teaspoon dried Italian herbs
- 1 tablespoon all-purpose flour
- 2 cups chicken or vegetable stock
- 1 cup 2% milk
- 2 cups grated sharp cheddar cheese, divided
- 1 cup part-skim ricotta cheese
- 1/2 cup grated part-skim mozzarella cheese
Instructions
- Preheat the oven to 400°F.
- Bring a large pot of water to a boil. Liberally salt the water and then add the broccoli and tortellini. Cook for 3 minutes and then drain.
- Meanwhile, heat a large oven-proof skillet over medium heat. Add the butter and once melted, add the onion and garlic with a pinch of salt. Cook for 5 minutes or until softened. Stir in the dried herbs.
- Whisk in the flour and stir to combine. Slowly stream in the stock and bring to a simmer. Stir in the milk and 1 cup of the cheddar cheese, whisking well until smooth and creamy. Season, to taste with salt and pepper.
- Stir in the broccoli and tortellini.
- Dollop the ricotta evenly around the pan and then top with the remaining cup of grated cheddar and the grated mozzarella.
- Transfer the skillet to the oven and bake for 20 minutes until golden brown and bubbly around the edges.
- Allow to cool slightly before serving.
Notes
- You can switch up the flavors here: swap in your favorite tortellini flavor or use different cheeses. To up the greens quotient, wilt a bag of baby spinach into the sauce. If a meatier flavor is desired, you can brown some Italian sausage in the skillet before stirring in the onions and garlic. The possibilities are endless!
- The ricotta is optional here, but it does add a layer of creaminess and really echos the flavors of many baked pasta dishes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: pasta
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
I followed this recipe to a T and while it tasted fantastic it was really soupy at the end. Not sure what I may have done wrong, but will happily try this again with maybe half the broth. Super tasty!
Thanks for the feedback, Ali! I’m wondering if different types of tortellini soak up different quantities of broth. Hmm. Mine was definitely not soupy. I will re-test this with another brand of tortellini and report back. I’m glad you still enjoyed the flavors!
Fresh or frozen tortellini? Thanks looks great
I used fresh, but frozen would also work!