Crispy Sheet-Pan Tortellini Bake
This week's recommendation turns a family favorite into a crunchy, golden delight that kids will find irresistible. It is a brilliant one-pan meal that requires minimal prep and even less cleanup, making it the ultimate solution for a hectic Week 40.
Ingredients
- Fresh cheese tortellini500 g
- Cherry tomatoes250 g
- Zucchini, sliced into half-moons1 pcs
- Mild pepperoni slices100 g
- Olive oil2 tbsp
- Italian herb seasoning1 tsp
- Mozzarella pearls125 g
- Grated Parmesan30 g
Instructions
Preheat your oven to 200°C (400°F) and line a large rimmed baking sheet with parchment paper for easy cleanup.
Place the fresh tortellini (no boiling needed!), whole cherry tomatoes, zucchini slices, and pepperoni on the baking sheet. Drizzle with olive oil and sprinkle with Italian herbs, tossing gently to coat everything evenly.
Spread the mixture in a single even layer. Roast for 15-18 minutes, or until the tortellini are golden-brown and slightly crispy on the outside while remaining tender inside.
Scatter the mozzarella pearls over the hot tray and bake for 2 more minutes until the cheese is melted and bubbly. Sprinkle with Parmesan and serve immediately.
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