This easy sheet pan pesto tortellini with chicken sausage and vegetables is the perfect dinner for a busy weeknight. Frozen cheese tortellini, savory chicken sausage, zucchini, red bell pepper, red onion, pesto, and Parmesan cheese all cook together on one pan for a flavorful meal with very little cleanup.

Sheet pan dinners are always helpful when you need to get dinner on the table quickly. Instead of boiling the tortellini separately and using multiple pots and pans, everything is tossed together and baked in the oven. The tortellini becomes tender with slightly crisp edges, while the chicken sausage and vegetables roast alongside it.

The pesto adds plenty of flavor without requiring a long list of seasonings. A sprinkle of Parmesan cheese gives the finished dish a salty, cheesy flavor that pairs perfectly with the pesto, roasted vegetables, and chicken sausage.

Easy Sheet Pan Tortellini Dinner

One of the best things about this sheet pan tortellini recipe is how simple it is to prepare. The frozen tortellini goes directly onto the pan, so there is no need to thaw or boil it first.

Simply slice the vegetables and chicken sausage, add everything to a large sheet pan, and toss it with pesto. After about 25 minutes in the oven, you have a complete dinner that includes pasta, protein, and vegetables.

This recipe is also easy to adapt based on what you have in your refrigerator. You can change the vegetables, use a different variety of chicken sausage, or add extra Parmesan cheese before serving.

Why You’ll Love This Sheet Pan Pesto Tortellini

This recipe is an easy option for nights when you want something comforting but do not want to spend a lot of time cooking.

It is:

• Made on one sheet pan
• Ready in about 35 minutes
• Prepared with simple ingredients
• Family-friendly
• Easy to customize
• Great for meal prep
• Made without boiling the tortellini first

Ingredients for Sheet Pan Pesto Tortellini

Frozen tortellini

Use one 20-ounce bag of frozen tortellini. Cheese tortellini works especially well, but you can use another filled tortellini if preferred.

There is no need to thaw or boil the tortellini before adding it to the sheet pan.

Chicken sausage

You will need four fully cooked chicken sausage links. Slice the sausage into rounds so it heats evenly and develops lightly browned edges in the oven.

Italian chicken sausage, garlic chicken sausage, spinach and feta sausage, or sun-dried tomato chicken sausage would all taste delicious in this recipe.

Zucchini

One sliced zucchini adds color and vegetables to the meal. Try to cut the zucchini into similarly sized pieces so it cooks evenly.

Red onion

Diced red onion becomes tender and slightly sweet as it roasts. You can substitute yellow onion or shallots if needed.

Red bell pepper

Red bell pepper adds sweetness, color, and a slightly crisp texture. Orange or yellow bell peppers would also work well.

Pesto

A 6.5-ounce jar of pesto coats the tortellini, sausage, and vegetables. Traditional basil pesto works perfectly, but you can also try sun-dried tomato pesto or another favorite variety.

Parmesan cheese

Parmesan cheese adds a salty, savory finish to the dish. Freshly grated Parmesan will melt especially well, but pre-grated Parmesan can also be used.

How to Make Sheet Pan Pesto Tortellini

Begin by preheating the oven to 400°F.

Add the frozen tortellini, sliced chicken sausage, sliced zucchini, diced red onion, and diced red bell pepper to a large rimmed sheet pan.

Pour the pesto over the ingredients. Toss everything together until the tortellini, sausage, and vegetables are evenly coated.

Spread the ingredients into a single layer. This helps everything roast evenly and prevents the vegetables from becoming too soft.

Sprinkle the Parmesan cheese over the top and bake for approximately 25 minutes.

The dish is ready when the vegetables are tender, the sausage is hot, and the tortellini is cooked through with lightly golden edges.

Do You Need to Boil Frozen Tortellini First?

You do not need to boil the frozen tortellini before making this recipe. It goes directly from the freezer onto the sheet pan.

The pesto coats the tortellini and helps prevent it from drying out while it cooks. The frozen tortellini also releases a small amount of moisture as it heats, helping it become tender in the oven.

For the best results, toss the ingredients thoroughly so each piece of tortellini is coated with pesto.

Tips for the Best Sheet Pan Tortellini

Use a large, rimmed sheet pan so the ingredients have enough room to spread out. When the pan is too crowded, the vegetables may steam instead of roast.

Try to cut the vegetables into evenly sized pieces. Smaller pieces will cook more quickly, while very large pieces may remain firm.

Make sure you are using fully cooked chicken sausage. Most packaged chicken sausage links are precooked, but always check the label.

For extra browning, toss the ingredients halfway through baking and return the pan to the oven.

You can also place the sheet pan under the broiler for one to two minutes at the end of cooking. Watch it closely so the tortellini and Parmesan do not burn.

Recipe Variations

This easy pesto tortellini recipe can be customized in several ways.

Add more vegetables

Try adding:

• Broccoli florets
• Cherry tomatoes
• Asparagus
• Yellow squash
• Mushrooms
• Spinach
• Artichoke hearts

If you use spinach, stir it into the dish during the final few minutes of cooking so it does not overcook.

Change the protein

Instead of chicken sausage, you could use:

• Turkey sausage
• Italian sausage
• Diced cooked chicken
• Meatballs
• Shrimp

Make sure any raw meat is cooked separately unless you adjust the cooking time and verify that it reaches a safe internal temperature.

Use a different sauce

Although basil pesto is delicious, you can also experiment with:

• Sun-dried tomato pesto
• Kale pesto
• Spinach pesto
• Roasted red pepper pesto
• Creamy pesto sauce

What to Serve with Pesto Tortellini

This sheet pan meal already includes pasta, protein, and vegetables, so it works well as a complete dinner.

You can also serve it with:

• Garlic bread
• A simple green salad
• Caesar salad
• Roasted broccoli
• Caprese salad
• Fresh fruit
• Crusty Italian bread

For serving, add extra Parmesan cheese, fresh basil, red pepper flakes, or a squeeze of lemon juice.

How to Store Leftover Tortellini

Allow the tortellini to cool before transferring it to an airtight container.

Store leftovers in the refrigerator for up to three days.

The pesto may thicken as it chills, so you can add a small spoonful of pesto or a splash of olive oil before reheating.

How to Reheat Sheet Pan Tortellini

Reheat individual portions in the microwave until warmed through.

For the best texture, spread the leftovers on a sheet pan and warm them in a 350°F oven for approximately 10 minutes.

You can also reheat the tortellini in a skillet over medium-low heat with a small amount of olive oil or pesto.

Frequently Asked Questions

Can I use refrigerated tortellini?

Yes. Refrigerated tortellini can be used, but it may cook more quickly than frozen tortellini. Begin checking it after approximately 18 to 20 minutes.

Can I use a different type of sausage?

Yes. Any fully cooked sausage that pairs well with pesto can be used. Italian chicken sausage, turkey sausage, or pork sausage would all work.

Can I prepare this recipe ahead of time?

You can slice the vegetables and sausage ahead of time and store them in the refrigerator. For the best texture, wait to combine them with the frozen tortellini and pesto until you are ready to bake.

Can I make this recipe vegetarian?

Yes. Leave out the chicken sausage and add extra vegetables, chickpeas, or a plant-based sausage.

Can I double this recipe?

Yes, but divide the ingredients between two sheet pans. Overcrowding one pan can prevent the vegetables and tortellini from roasting properly.