Mickie made this sheet pan broccoli tortellini bake for her family and said it was "Delicious!"
INGREDIENTS:
- 1 ½ lbs of fresh broccoli (about 3 medium-small crowns), cut into florets
- 1 tablespoon (3 cloves) of garlic, minced fine
- 11 oz of chicken sausage (or 4 links of your favorite sausage), precooked
- 16 oz package of frozen cheese tortellini
- 8 oz of grated parmesan cheese--not the stuff from the can!
- ¼ teaspoon of red pepper chili flakes (optional)
- 6 tablespoons of olive oil
INSTRUCTIONS
- Preheat the oven to 400º.
- On a sheet pan, toss the broccoli florets and the minced garlic together with 2 tablespoons of olive oil. Sprinkle with a little salt and pepper.
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Roast for 10 minutes at 400º, until the broccoli is partially cooked, bright green, but not tender.
- While the broccoli is roasting, slice the sausage links into thin slices and place in a large bowl.
- Once the broccoli has roasted for 10 minutes, remove from the oven and turn the heat up to 450º.
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Carefully add the hot broccoli and garlic to the bowl with the chicken sausage. Add in frozen tortellini, red pepper flakes (if using), and 3 tablespoons of olive oil.
- Measure out a ½ cup of the parmesan cheese and set aside. Add the remaining parmesan to the bowl of tortellini, broccoli, and chicken sausage.
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Gently toss the mixture together and make sure everything is well coated in cheese and olive oil.
Using the same sheet pan you roasted your broccoli on, add 1 tablespoon of olive oil and spread it around to coat the pan. This will help prevent sticking.
Pour your parmesan, broccoli, chicken, and tortellini mixture on to the sheet pan.
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Bake at 450º for 12-15 minutes until the cheese is melted and browned, and the edges of the sausage and tortellini are crispy.
Remove from the oven and sprinkle the remaining ½ cup of parmesan cheese on top.
Serve with a sprinkling of fresh basil and crushed red pepper flakes.
Recipe from Barefoot in the Pines
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