Got a Bag of Tortellini? 13 Cheesy Tortellini Dinners That Save Busy Weeknights in About 20 Minutes

That bag of cheese tortellini in your fridge is the closest thing a busy family has to a dinner emergency kit. It cooks in a few minutes, it is already stuffed with cheese, and kids almost never say no to it. These tortellini dinners turn one bag into something new every night: creamy, cheesy, saucy or fresh, and most are on the table in about 20 minutes. No soups here, just skillets, sheet pans and one very good bake..

Tortellini dinners start here: creamy spinach and ricotta skillet

This is the one that gets made again and again. Tortellini simmer right in a garlicky cream sauce with spinach and a spoonful of ricotta, so you only wash one pan. Add browned Italian sausage if you want it heartier. The sauce turns a soft blush color with a little tomato paste, and every pocket of pasta comes out coated. Is this a sausage night or a meatless night at your house?

You will need: 1 tablespoon olive oil, 8 ounces Italian sausage (optional), 3 cloves garlic, 1 tablespoon tomato paste, 1 1/2 cups chicken broth, 3/4 cup heavy cream, 20 ounces refrigerated cheese tortellini, 3 cups baby spinach, 1/2 cup ricotta, 1/2 cup grated Parmesan, salt, pepper, red pepper flakes.

How to make it: Brown the sausage in the oil, then add the garlic and tomato paste for 1 minute. Pour in the broth and cream and bring to a simmer. Add the tortellini and cook 4 to 6 minutes, stirring, until tender. Stir in the spinach until wilted, then the Parmesan. Dollop with ricotta, season and serve.

Tortellini dinners for Alfredo lovers: chicken Alfredo tortellini

Alfredo is already a family favorite, and swapping plain noodles for cheese tortellini makes it feel extra special. A quick homemade sauce of butter, cream and Parmesan takes about five minutes, and a rotisserie chicken does the rest. It is rich, so serve it with a big green salad or some steamed broccoli. Have you ever tried a slow cooker version, or is the stovetop your way?

You will need: 20 ounces cheese tortellini, 3 tablespoons butter, 3 cloves garlic minced, 1 1/2 cups heavy cream, 1 cup grated Parmesan, 2 cups shredded rotisserie chicken, salt, pepper, pinch of nutmeg, parsley.

How to make it: Cook the tortellini in salted water and drain, saving 1/2 cup water. Melt the butter and cook the garlic 1 minute. Add the cream and simmer 3 minutes. Whisk in the Parmesan off the heat until smooth. Add the chicken and tortellini, loosen with pasta water, season with salt, pepper and nutmeg, and top with parsley.

Sausage and peppers tortellini skillet

All the flavor of a street fair sausage and peppers sandwich, tossed with cheesy pasta instead. The peppers and onions get soft and sweet, the sausage browns, and a little marinara pulls it all together. Of all the tortellini dinners here, it is the most colorful, hearty and ready in about 20 minutes. Leftovers make a great lunch. Sweet Italian sausage or hot Italian sausage at your table?

You will need: 1 pound Italian sausage links sliced, 1 tablespoon olive oil, 1 red and 1 green bell pepper sliced, 1 onion sliced, 3 cloves garlic, 1 1/2 cups marinara, 20 ounces cheese tortellini cooked, 1/2 cup shredded mozzarella, basil.

How to make it: Brown the sausage in the oil in a large skillet, 6 minutes. Add the peppers and onion and cook 6 to 8 minutes until soft and a little charred. Add garlic for 30 seconds, then the marinara. Toss in the cooked tortellini, top with mozzarella, cover for 2 minutes to melt and finish with basil.

Smoked sausage tortellini skillet

Smoked sausage is already cooked, which makes this one of the fastest tortellini dinners you can make. Brown it for a few minutes, add broth and cream, then let the tortellini cook right in the pan with a big handful of cheddar. It tastes like a cozy, grown-up mac and cheese with sausage. Would your kids eat this one without a single complaint?

You will need: 1 tablespoon butter, 13 ounces smoked sausage or kielbasa sliced into coins, 1 small onion diced, 2 cloves garlic, 1 1/2 cups chicken broth, 1/2 cup heavy cream, 20 ounces cheese tortellini, 1 cup shredded sharp cheddar, 1 cup frozen peas, black pepper.

How to make it: Brown the sausage in the butter 4 minutes, then add the onion for 3 minutes and the garlic for 30 seconds. Add the broth and cream and bring to a simmer. Stir in the tortellini and peas and cook 5 minutes until tender. Off the heat, stir in the cheddar until melted and season with pepper.

Taco Tuesday tortellini dinners: taco tortellini

Taco night meets pasta night, and nobody argues. Seasoned ground beef, salsa and a little cream cheese make a silky taco sauce that clings to every tortellini. Top it with whatever you would put on a taco: shredded lettuce, tomatoes, sour cream or crushed tortilla chips for crunch. Quick poll: A) mild, B) medium, C) bring on the jalapenos?

You will need: 1 pound ground beef, 2 tablespoons taco seasoning, 1 cup salsa, 1 cup beef broth, 4 ounces cream cheese, 20 ounces cheese tortellini, 1 cup shredded Mexican blend cheese. Toppings: lettuce, tomatoes, sour cream, crushed tortilla chips.

How to make it: Brown the beef and drain. Stir in the taco seasoning, salsa and broth and bring to a simmer. Add the tortellini, cover and cook 5 minutes, stirring once. Stir in the cream cheese until smooth. Top with the shredded cheese, cover 2 minutes to melt and add your favorite toppings.

Cheeseburger tortellini

If your kids love the boxed cheeseburger pasta, this homemade version will win them over in one bite. Ground beef, a little ketchup and mustard, and a lot of melted cheddar make it taste just like a cheeseburger. Add diced pickles on top if you are brave. Like most tortellini dinners, it is ready in the time it takes to set the table. Pickles on top: yes or absolutely not?

You will need: 1 pound ground beef, 1 small onion diced, 2 tablespoons ketchup, 1 tablespoon yellow mustard, 1 teaspoon Worcestershire sauce, 1 1/2 cups beef broth, 1/2 cup milk, 20 ounces cheese tortellini, 1 1/2 cups shredded cheddar, diced pickles and tomatoes to serve.

How to make it: Brown the beef with the onion and drain. Stir in the ketchup, mustard and Worcestershire. Add the broth and milk and bring to a simmer. Add the tortellini and cook 5 to 6 minutes, stirring, until tender and the sauce thickens. Stir in the cheddar until melted and top with pickles and tomatoes.

Pizza tortellini bake, the one bake on this list

Everything kids love about pizza night, baked over cheese tortellini. Marinara, pepperoni and a thick layer of mozzarella bubble and brown in the oven, and the tortellini underneath stay soft and cheesy. Let everyone pick a topping for their corner of the dish. If your family loves this, our 30 minute pasta dinners will save more busy weeknights. What is your go-to pizza topping?

You will need: 20 ounces cheese tortellini, 2 1/2 cups marinara, 1 teaspoon Italian seasoning, 2 cups shredded mozzarella, 1/4 cup grated Parmesan, 3 ounces sliced pepperoni, optional toppings: sliced mushrooms, olives, peppers.

How to make it: Heat the oven to 400 degrees F. Cook the tortellini 2 minutes less than the package says and drain. Toss with the marinara and Italian seasoning and spread in a greased 9×13 dish. Top with mozzarella, Parmesan, pepperoni and toppings. Bake 15 to 20 minutes until bubbling and golden.

Date night tortellini dinners: garlic butter steak bites

This is the date night dinner that costs a fraction of a steakhouse meal. Bite-size pieces of steak sear hot and fast in a cast iron pan, then everything gets tossed in garlic butter with the tortellini and a handful of Parmesan. It is rich, so a squeeze of lemon and some arugula on the side are perfect. Medium rare, medium or well done?

You will need: 1 pound sirloin steak cut into 1-inch cubes, salt, pepper, 1 tablespoon oil, 4 tablespoons butter, 5 cloves garlic minced, 20 ounces cheese tortellini cooked, 1/3 cup grated Parmesan, parsley, red pepper flakes, lemon wedge.

How to make it: Season the steak well. Sear in hot oil in a cast iron skillet in one layer, 2 minutes per side, then move to a plate. Lower the heat, melt the butter and cook the garlic 1 minute. Add the tortellini and toss to coat. Return the steak, add Parmesan, parsley and pepper flakes and finish with lemon.

Pesto tortellini sheet pan with roasted vegetables

Here is a trick most people do not know: tortellini can roast right on the sheet pan with no boiling. The edges get crisp and golden while the vegetables caramelize, and a toss of pesto at the end makes it bright and fresh. It is one of the easiest tortellini dinners for cleanup, too. Have you ever roasted pasta before?

You will need: 20 ounces refrigerated cheese tortellini (uncooked), 1 pint cherry tomatoes, 1 zucchini sliced, 1 red onion cut in wedges, 2 cups broccoli florets, 3 tablespoons olive oil, salt, pepper, 1/2 cup basil pesto, 1/2 cup small mozzarella balls, Parmesan.

How to make it: Heat the oven to 425 degrees F. Toss the uncooked tortellini and vegetables with the oil, salt and pepper on a large sheet pan. Roast 20 minutes, stirring once, until the vegetables are tender and the tortellini are golden at the edges. Toss with pesto and mozzarella and top with Parmesan.

Lemon butter tortellini with peas

When you want something light and bright after a heavy weekend, this is it. Butter, lemon zest and juice, sweet peas and a shower of Parmesan turn plain tortellini into a fresh spring-style dinner in about 12 minutes. Add leftover chicken or shrimp if you want more protein. It is also a great side dish. Lemon lovers, is this one for you?

You will need: 20 ounces cheese tortellini, 1 cup frozen peas, 4 tablespoons butter, 2 cloves garlic, zest and juice of 1 lemon, 1/2 cup grated Parmesan, salt, pepper, fresh basil or mint.

How to make it: Cook the tortellini, adding the peas for the last minute, then drain and save 1/2 cup water. Melt the butter with the garlic for 1 minute. Add the lemon zest and juice, then the tortellini and peas. Toss with Parmesan and splashes of pasta water until glossy. Season and top with herbs.

Tortellini carbonara with crispy bacon

Classic carbonara uses spaghetti, but in tortellini dinners the cheese tortellini make it even more comforting. Crispy bacon, a silky egg and Parmesan sauce and lots of black pepper. The trick is to mix the eggs in off the heat so they turn creamy, not scrambled. Stir until the sauce coats the pasta and is steaming hot. Have you ever made a real carbonara at home?

You will need: 20 ounces cheese tortellini, 6 slices bacon chopped, 2 cloves garlic, 3 large eggs, 3/4 cup grated Parmesan, 1 teaspoon coarse black pepper, 1/2 cup pasta water, parsley.

How to make it: Cook the bacon until crisp and keep 1 tablespoon fat in the pan. Add the garlic for 30 seconds. Whisk the eggs, Parmesan and pepper. Cook the tortellini, save the water and add the hot pasta to the pan off the heat. Pour in the egg mixture, tossing constantly with splashes of hot water until creamy. Top with bacon.

Game day tortellini dinners: buffalo chicken tortellini

All the flavor of buffalo wings in a creamy, cheesy skillet. Hot sauce and cream cheese make a tangy sauce, and a little ranch or blue cheese on top finishes it off. It is perfect for football Sunday, served right from the pan. Add celery on the side for crunch. Ranch or blue cheese: which team are you on?

You will need: 2 cups shredded cooked chicken, 1/2 cup buffalo hot sauce, 4 ounces cream cheese, 1 cup chicken broth, 1/2 cup milk, 20 ounces cheese tortellini, 1 cup shredded mozzarella or cheddar, ranch or blue cheese dressing, sliced green onions, celery sticks.

How to make it: Warm the hot sauce, cream cheese, broth and milk in a skillet, whisking until smooth. Add the tortellini and simmer 5 minutes, stirring, until tender. Stir in the chicken. Top with the cheese, cover 2 minutes to melt, then drizzle with ranch or blue cheese and scatter green onions. Serve with celery.

Italian tortellini pasta salad for potlucks

This is the pasta salad that always disappears first at a potluck. Cheese tortellini, salami, mozzarella, olives, tomatoes and a zippy Italian dressing. It is even better after a night in the fridge, so make it ahead. It also packs well for school and work lunches. Which of these tortellini dinners are you making first this week?

You will need: 20 ounces cheese tortellini cooked and cooled, 1 cup cherry tomatoes halved, 4 ounces salami diced, 1 cup small mozzarella balls, 1/2 cup sliced black olives, 1/2 cup diced cucumber, 1/4 red onion thinly sliced, 1/2 cup Italian dressing, 1/4 cup Parmesan, basil.

How to make it: Rinse the cooked tortellini under cold water and drain well. Toss with the tomatoes, salami, mozzarella, olives, cucumber and onion in a big bowl. Pour on the dressing and Parmesan and toss again. Chill at least 1 hour, then stir and add basil before serving. Keeps 3 days in the fridge.