The One-Pan Dinner I Make Every Single Week

In our house, the weekly meal plans have to check several boxes. With two kids who have opposing taste buds, a very active husband who has to eat a lot to maintain his energy, and everybody busy and working full-time, our meals have to be quick, easy, and crowd-pleasing—both in terms of their flavors and their size. 

As the primary cook and "chauffeur" in the house, I'm also constantly aiming to make everything in one pot, on a sheet pan, or in a single skillet whenever I can. Finding something that fits this bill can be as challenging as solving a Rubik's cube blindfolded. 

There's one dish that consistently brings joy to our dinner table and peace of mind to my meal planning session: my one-pan tortellini bake. This cheesy, saucy wonder has become our family's culinary white flag. It's comforting, familiar, and guaranteed to put smiles on faces. 

Why You Should Make This One-Pan Meal

This one-pan tortellini pasta bake is a staple in my kitchen because it's a guaranteed crowd-pleaser. With minimal prep and maximum flavor, it's the kind of dish I turn to when I need something easy and satisfying. 

The beauty of this pasta bake is that you can tweak it to suit your mood—whether you're craving more veggies, want to mix up the flavors, or feel like adding a little heat. The bubbling cheese and saucy pasta combo is always a winner. And everything cooks in one pan, making cleanup a breeze!

This dish needs a bright, fresh side dish to balance out the richness of the pasta. A handful of mixed greens tossed with a light vinaigrette or a vibrant green side dish, heavy on the acid, are excellent choices. 

How To Make My One-Pan Tortellini Bake

To make 4 to 6 servings, you’ll need:

• 1 1/2 tablespoons olive oil
• 1 pound ground Italian sausage, mild or hot 
• 1 medium yellow onion, finely diced 
• 2 bell peppers, finely diced
• 1/4 teaspoon crushed red pepper flakes, optional
• Salt and freshly ground black pepper, to taste
• 3 large cloves garlic, minced
• 1/2 teaspoon Italian seasoning
• 3 cups (about 24 ounces) good marinara 
• 2 cups chicken broth
• 2 (8 to 9-ounce) packages refrigerated cheese tortellini
• 2 cups (8 ounces) shredded mozzarella cheese
• Fresh basil or finely chopped parsley, for garnishing

Preheat the oven to 375°F and heat the oil in a very large (12-inch) oven-safe skillet over medium-high heat. When it's hot, add the sausage and begin to break it into medium-sized chunks, about 2 minutes. A meat chopper is, bar none, the best tool for the job. Add the onion, bell pepper, red pepper flakes, and season with salt and pepper. 

Continue to break up the meat and cook everything together, stirring frequently, until the vegetables are tender and the meat is cooked through, 8 to 10 minutes. If desired, drain the fat from the pan, then return the skillet to the stove. 

Add the garlic and Italian seasoning and cook, stirring constantly, until fragrant, about 1 minute.

Add the tomato sauce and broth and bring to a low boil. Reduce the heat to medium-low and let the sauce simmer for 5 minutes. Taste the sauce and adjust any seasonings to your preference. The sauce should taste really good to you because it forms the bulk of the flavor.

When ready to cook, bring the sauce back up to a low boil and add the tortellini. Stir to combine and remove from the heat. Top with the mozzarella cheese. Transfer to the oven and bake until the cheese is golden brown and melted and the tortellini is tender and cooked through, 20 to 25 minutes.

Serve scattered with fresh herbs and serve. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave.

How To Make It Your Own

• Tortellini choices: I stick to refrigerated 3-cheese tortellini but have used shelf-stable tortellini in a pinch. If using shelf-stable tortellini, add a bit of extra broth and 10 to 15 minutes to the cooking time. I haven't used frozen tortellini in this recipe, but I think it would work well and require the same treatment.
• Veggie boost: For added nutrients, add 2 cups of thinly sliced (or torn) baby spinach or kale in with the tortellini. It wilts perfectly into the sauce without changing the flavor too much. Alternatively, you can add finely diced carrots and celery to the onions, peppers, and sausage for more discrete veggies.
• Meat alternatives: If you don't eat pork, well-seasoned ground beef, chicken, or turkey will work well, too. To get the same flavor profile, it's important to season it well with Italian sausage seasonings, like dried parsley, Italian seasoning, garlic, and more. For a vegetarian version, try crumbled plant-based meat.
• Spice it up: I start with mild Italian sausage and 1/2 teaspoon of crushed red pepper flakes to suit my young kids, who are still learning to like spice. If your family likes heat, use hot Italian sausage, amp up the crushed red pepper flakes, or stir some Calabrian chili paste into the sauce. 
• Make-ahead: You can prep most of this up to a day ahead. Proceed with the recipe up to step 4, then cool and refrigerate. When you're ready to eat, bring the sauce back to a low boil (add a bit more water or broth, as needed). Then, stir in the tortellini, top with cheese, and bake.