This Summer Corn & Tomato Tortellini is a weeknight wonder that encapsulates the flavors of summer: namely, sweet corn and juicy cherry tomatoes. Tossed in a light cream sauce with cheese tortellini and topped with mozzarella and parmesan cheeses, this meal is quick, easy, and mouthwateringly delicious. Plus, it mostly comes together in one pan, and fewer dishes to clean always makes people happy!

I love a quick and simple pasta dish for dinner. Especially when it’s one that dirties minimal dishes and tastes like it cooked for far longer than it did.

Enter this Summer Corn & Tomato Baked Tortellini. It is weeknight perfection in its simplicity but loaded with the flavors of summer.

Sweet fresh corn, bursting cherry tomatoes, pillowy tortellini pasta, a splash of white wine, and some cheese work magic. This meal is hearty and satisfying while still feeling light.

Like I said: summer weeknight perfection.

I love meals like this for many reasons, but my favorite just might be how quickly it all comes together, and mostly in one pan.

We technically use a second pot because we parboil the tortellini before adding it to the skillet. But everything else (all that magic I mentioned) happens in one big skillet.

The dish starts with onion, garlic, bell pepper, and some white wine. The combination lays the flavor foundation for everything else. I like to whisk in some cream cheese for richness (I use the reduced fat version!), and it creates the lightest, most delicious creamy sauce.

After that, we stir in the stars: the cooked tortellini, the fresh corn, the tomatoes, and the cheese. All that’s left to do is broil the top in the oven for a few minutes to create that to-die-for cheesy crust on top.

Swoon!

Dinner is ready in 30-ish minutes and tastes like a dream. You really can’t beat it.

Ingredients You Need to Make This Summer Corn & Tomato Baked Tortellini:

Fresh or frozen cheese tortellini (you can use any tortellini you like)
Olive oil
Onion
Bell pepper
Garlic
All-purpose flour
Dry white wine
Low-sodium chicken or vegetable broth
Cream cheese
Part-skim mozzarella cheese
Cherry tomatoes
Fresh corn kernels
Parmesan cheese
Fresh basil or parsley

How to Make This Summer Corn & Tomato Baked Tortellini:

Bring a large pot of water to a boil. Liberally salt the water and then add the tortellini. Cook for 3 minutes and then drain.
Meanwhile, heat a large oven-proof skillet over medium heat. Add the oil. Once the oil is hot, add the onion, bell pepper, and garlic with a pinch of salt. Cook for 5 minutes or until the veggies are softened.
Whisk in the flour and stir to combine. Slowly stream in the wine and stir to combine.
Whisk in the broth and bring to a simmer.
Stir in the cream cheese and half of the mozzarella cheese, whisking well until smooth and the cheeses are melted. Season, to taste, with salt and pepper.
Stir in the tomatoes, corn, and drained tortellini, ensuring everything is evenly coated in the sauce.
Top with the remaining mozzarella and the parmesan cheese.
Transfer the skillet to the oven and broil on high for 1-2 minutes, watching carefully, until the cheese is golden brown and melty.
Allow to cool slightly before serving. Garnish with fresh basil or parsley just before serving.

Other Recipes You Might Enjoy:

Cheesy, carby joy in every sweet and savory bite!

@yestoyolks ✨SUMMER CORN & TOMATO TORTELLINI SKILLET✨ This meal is a weeknight wonder that encapsulates the flavors of summer: namely, sweet corn and juicy cherry tomatoes. Tossed in a light cream sauce with cheese tortellini and topped with mozzarella and parmesan cheeses, this meal is quick, easy, and mouthwateringly delicious. Plus, it mostly comes together in one pan, and fewer dishes to clean always makes people happy! Cheesy, carby joy in every bite! Yes, please. FULL RECIPE on yestoyolks.com! #foodtiktok #recipes #cookingvideo #cookingtiktok #recipeideas #recipesforyou #summerpasta #tortellini ♬ Lil Boo Thang – Paul Russell

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