Cheesy Pan Fried Tortellini [+ Video]
This is one of our favorite dinners, cheesy pan fried tortellini. My husband made up the recipe and it looks almost too simple, but it’s delicious!
What is Tortellini?
Tortellini is small squares of pasta that are stuffed with meat or cheese and then rolled and formed into small rings.
My husband introduced me to cheesy pan fried tortellini when we first got married and since then we have changed it up a little and it is seriously one of our favorite quick meals. However, I have two requirements with this dish when my hubs makes it.
First, Cade likes his pasta really soft. It’s too soft. He overcooks it. Don’t worry, we have never argued about it, but I am just saying, don’t overcook the pasta. I promise it makes a huge difference. Sorry Cade, mushy pasta is one thing we wont agree on. 😉 You may have taught me cheesy pan fried tortellini, but I’m determined to cook that pasta until al dente.
How do You Know When Pasta is Done?
The only way to know if it’s done is to taste it!
It should be al dente, or firm to the bite.
The more pasta cooks, the gummier it gets, so if it sticks to the wall it’s probably overdone.
Second, once the pasta is added to the veggies keep the heat on med-high so the tortellini can start to crisp up on the edges. A little browning action on the pasta. You will thank me later. This is why we prefer to use our favorite Lodge Cast Iron Pan. Nonstick pans are wonderful, but a cast iron or stainless pan will allow your food to caramelize which creates far more flavor.
My absolute favorite part about this dish is that you can change it to fit your cravings or to fit what you have available.
When you saute vegetables make sure you’re being mindful on how long each ingredient takes to turn tender and start to brown around the edges. Those carrots and peppers are going to need way more time than the sun-dried tomatoes so don’t add everything all at once. Start with the veggies that need longer in the pan and add more as you cook.
How Do You Saute Vegetables?
- Heat the olive oil over medium-high heat in a large skillet.
- Add the vegetables to the hot oil, those that take longest to cook, first.
- Season with the salt, pepper, and garlic powder and stir to coat.
- Cook until the vegetables are tender and starting to turn golden brown, approximately 8-10 minutes.
Once the veggies are cooked, and the pasta is soft, add it all together in a big pan, a little more olive oil if needed and cook until the pasta starts to brown a little. Once that has happened, grab the mozzarella and dump in the cheese, stirring until gooey. Mmmmm, I love gooey just as much as I love this pan fried tortellini, and I couldn’t help but pin this Cream Cheese Chicken Tortellini Bake for our next tortellini dinner. It looks so good!
Cheesy Pan Fried Tortellini
Cheesy Pan Fried Tortellini
Ingredients
- 1 16 ounce Container Fresh Tortellini * see note
- 1 Tablespoon Olive oil
- 2 Cloves Garlic minced
- 1 Cup julienned sweet peppers or bell peppers
- 1 Large Carrot sliced thin
- 1/2 Cup Mushrooms sliced
- 1/2 Cup Oil packed Sun Dried Tomatoes
- 1 Cup Thawed Peas
- 1-2 tablespoons Olive Oil or Extra Virgin Olive Oil
- Salt and Pepper to taste
- 2 Cups Mozzarella Cheese Shredded
Instructions
- Heat a skillet with 1 tb oil to med-med high and toss in the garlic.
- Let the garlic cook until fragrant, about 30-60 seconds.
- Add the carrots and cook until tender.
- Add the peppers and mushrooms.
- Meanwhile, get some water boiling in a pot and add the pasta. Tortellini actually cooks rather quickly so keep an eye on it. It all will be floating at the top.
- Drain the pasta and add to the veggies. Usually we have to add a little more oil. Cook until the tortellini begins to brown and the flavors combine.
- Add mozzarella, toss everything and serve!
Notes
20 Minute Creamy Sun Dried Tomato Chicken Pasta
All you need is one skillet, a few fresh ingredients and soon enough you’ll have20 minute creamy sun dried tomato chicken pasta for dinner.
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