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This is one of our favorite dinners, cheesy pan fried tortellini. It's fresh tortellini, sauteed vegetables, and gooey mozzarella cheese, simply delicious! ohsweetbasil.com
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4.84 from 6 votes

Cheesy Pan Fried Tortellini

This easy pan fried tortellini combines tender cheese tortellini with sautéed vegetables and gooey mozzarella, then cooks everything in a hot skillet until the pasta is golden and crispy around the edges. An easy, customizable dinner ready in just 20 minutes!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: 50 of our Best Easy Pasta Recipes, Over 500 Family Dinner Recipes Ideas
Keyword: entree, food, pasta, quick, quick dinners, recipe, tortellini, vegetarian
Servings: 4
Author: Carrian Cheney

Ingredients

  • 2 Tablespoons Olive Oil divided
  • 2 Cloves Garlic minced
  • 1 Large Carrot sliced thin
  • 1 Cup Sweet Peppers or Bell Peppers julienned
  • ½ Cup Mushrooms sliced
  • 16 oz Fresh Tortellini *see note
  • ½ Cup Sun Dried Tomatoes oil packed
  • 1 Cup Peas thawed
  • Salt and Pepper to taste
  • 2 Cups Mozzarella Cheese shredded
US Customary - Metric

Instructions

  • Heat a skillet with 1 tablespoon of olive oil to medium-high heat and toss in the garlic.
    2 Tablespoons Olive Oil, 2 Cloves Garlic
  • Let the garlic cook until fragrant, about 30-60 seconds.
  • Add the carrots and cook until tender.
    1 Large Carrot
  • Add the peppers and mushrooms.
    1 Cup Sweet Peppers or Bell Peppers, ½ Cup 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.
    16 oz Fresh Tortellini
  • 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.
    ½ Cup Sun Dried Tomatoes, 1 Cup Peas, Salt and Pepper, 2 Tablespoons Olive Oil
  • Add mozzarella, toss everything and serve!
    2 Cups Mozzarella Cheese

Video

Notes

We love the fresh tortellini versus the dried. Add any veggies that you like. We love sweet peppers, peas, mushrooms, asparagus, carrots, etc. Make sure you cook harder vegetables like carrots before you add quick cooking veggies like peppers.
Left overs will keep for 4-5 days in the refrigerator.

Nutrition

Serving: 1g | Calories: 674kcal | Carbohydrates: 69g | Protein: 35g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 87mg | Sodium: 874mg | Potassium: 820mg | Fiber: 10g | Sugar: 14g | Vitamin A: 5176IU | Vitamin C: 97mg | Calcium: 480mg | Iron: 5mg