Sheet Pan Pesto Tortellini with Chicken Sausage and Vegetables
This easy sheet pan pesto tortellini combines frozen cheese tortellini, chicken sausage, zucchini, red bell pepper, red onion, basil pesto, and Parmesan cheese. Everything cooks together on one pan for a quick and flavorful weeknight dinner with minimal cleanup.
Prep Time
10 minutes
Cook Time
25 minutes
Serves
6 servings 1x
Ingredients
- 1 20-ounce bag frozen tortellini
- 4 fully cooked chicken sausage links, sliced
- 1 zucchini, sliced
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 1 6.5-ounce jar basil pesto
- 1/2 cup grated Parmesan cheese
- Additional Parmesan cheese for serving, optional
Method
- Preheat the oven to 400°F.
- Add the frozen tortellini, sliced chicken sausage, zucchini, red onion, and red bell pepper to a large rimmed sheet pan.
- Spoon the pesto over the tortellini, sausage, and vegetables.
- Toss everything together until evenly coated with the pesto.
- Spread the ingredients into a single, even layer across the sheet pan.
- Sprinkle the Parmesan cheese evenly over the top.
- Bake for 25 minutes, tossing halfway through if desired, until the vegetables are tender and the tortellini and chicken sausage are heated through.
- Remove the sheet pan from the oven and serve warm with additional Parmesan cheese, if desired.
Notes
Use fully cooked chicken sausage for this recipe.
A large sheet pan works best because it gives the tortellini and vegetables enough room to roast. Divide the ingredients between two pans if your sheet pan is crowded.
Refrigerated tortellini can be substituted for frozen tortellini, but it may require a slightly shorter baking time.
Store leftovers in an airtight container in the refrigerator for up to three days.