Easy Summer Sheet Pan Tortellini
This Summer Sheet Pan Tortellini is the kind of weeknight dinner that feels a little fancy but asks almost nothing of you. Pillowy cheese tortellini gets tossed with bursting cherry tomatoes, tender asparagus, sweet corn, and a kick of Calabrian chili, then finished with melty Parmesan and a shower of fresh basil. It’s bright, satisfying, and packed with the best flavors of the season!
Summer Sheet Pan Tortellini with Tomatoes & Corn
This recipe was born out of my obsession with finding excuses to use summer vegetables in the simplest way possible. When corn is sweet, tomatoes are ripe, and asparagus is everywhere at the market, I want to let the produce do the heavy lifting. Personally, I like to use tomatoes, asparagus, and corn here. But you can add extra vegetables like broccoli, green beans, or bell pepper!
Summer sheet pan tortellini with tomatoes, asparagus and corn is the perfect way to use that produce in the most gorgeous way! I added a little bit of Calabrian chili paste for a kick, and when you toss the hot, just-roasted veggies with the Parmesan, it melts into them perfectly. This is one of those easy weeknight dinners (like my Easy Lemon Chicken Skillet with Rice, Peas & Artichokes) where simple ingredients add up to loads of flavor!
Why You’ll Love This Summer Sheet Pan Tortellini Recipe
- Just one sheet pan and one pot to clean
- The tortellini cooks in about 20 minutes flat
- Sweet corn, juicy tomatoes, and charred asparagus at their peak
- Calabrian chili paste adds smoky, fruity heat in one spoonful
- Easy enough for a weeknight, impressive enough for guests
- Works great as leftovers the next day
Ingredients for Summer Sheet Pan Tortellini
Pasta
- Cheese tortellini, fresh or frozen
Vegetables
- Asparagus, trimmed and cut into 2-inch pieces
- Cherry tomatoes
- Corn kernels, fresh or frozen
Seasoning
- Calabrian chili paste
- Olive oil
- Kosher salt
- Black pepper
To Finish
- Parmesan cheese, plus more for serving
- Fresh basil, thinly sliced
Ingredient Notes
- Tortellini: Fresh tortellini from the refrigerated section will give you the best texture, but frozen works great too. Just make sure not to overcook it.
- Cherry tomatoes: Use the ripest, sweetest ones you can find. At peak summer, any variety (Sungold, grape, heirloom cherry) will burst beautifully and create a jammy sauce.
- Corn: Fresh corn cut straight from the cob is ideal in summer. Frozen kernels work well too, and there’s no need to thaw before roasting.
- Asparagus: Choose medium-thickness spears! Very thin ones may overcook before everything else is done. Cut into uniform 2-inch pieces so they roast evenly.
- Calabrian chili paste: Start with 1 tablespoon if you’re sensitive to heat, and go up from there. You can find it at most grocery stores or Italian delis, often jarred in oil. In a pinch, red pepper flakes or harissa can substitute.
How to Make Summer Sheet Pan Tortellini
- Prep Tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until just al dente. Drain and set aside.
- Preheat & Prep: Preheat the oven to 400°F. On a baking sheet, toss the asparagus, cherry tomatoes, corn, Calabrian chili paste, olive oil, salt, and pepper until evenly coated.
- Roast: Bake for 15–18 minutes, or until the tomatoes burst and the asparagus is tender with lightly charred edges.
- Add Parmesan & Tortellini: Add the cooked tortellini and Parmesan cheese to the hot sheet pan. Toss everything together until the cheese begins to melt and coat the pasta. Sprinkle with fresh basil and additional Parmesan cheese. Serve immediately.
Tips for the Best Sheet Pan Tortellini
- Cook the tortellini to al dente, not beyond. It will continue absorbing heat once it hits the hot pan, so pulling it a minute early prevents it from getting mushy.
- Use a hot oven. 400°F is the sweet spot! It’s hot enough to burst the tomatoes and char the asparagus without drying everything out. Don’t be tempted to lower the temperature.
- Toss the Parmesan in quickly while everything is still hot. That residual heat is what melts the cheese and creates the saucy, coated effect. If your pan has cooled down, pop it back in the oven for a minute before adding the cheese.
- Add the basil at the very end. Fresh basil wilts and loses its flavor fast. Toss it in right before serving for maximum freshness.
Storage and Freezing
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil, or in the microwave in 30-second intervals until warmed through.
- Freezer: This dish can be frozen, though the tortellini texture will soften slightly upon thawing. Cool completely, then freeze in an airtight container for up to 1 month. Thaw overnight in the refrigerator and reheat on the stovetop.
More Summertime Recipes to Try
- Marinated Tomato Gnocchi Salad
- Strawberry Shrimp Ceviche
- Sheet Pan Pork Souvlaki
- Peach Corn Summer Slaw
- Summer Gnocchi Salad
Summer Sheet Pan Tortellini with Tomatoes and Corn
Video
Ingredients
- 1 10 oz package cheese tortellini fresh or frozen
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 1 pint cherry tomatoes
- 1½ cups corn kernels fresh or frozen
- 1-2 tbsp Calabrian chili paste adjust to taste
- 3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ cup grated Parmesan cheese plus more for serving
- ¼ cup fresh basil thinly sliced
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until just al dente. Drain and set aside.
- Preheat the oven to 400°F. On a sheet pan, toss the asparagus, cherry tomatoes, corn, Calabrian chili paste, olive oil, salt, and pepper until evenly coated.
- Roast for 15–18 minutes, or until the tomatoes burst and the asparagus is tender with lightly charred edges.
- Add the cooked tortellini and Parmesan cheese to the hot sheet pan. Toss everything together until the cheese begins to melt and coat the pasta.
- Sprinkle with fresh basil and additional Parmesan cheese. Serve immediately.
Notes
- Pull the tortellini a minute before the package says — it will continue warming on the hot pan.
- Start with 1 tbsp Calabrian chili paste and add more to taste; brands vary in heat level.
- Toss the Parmesan in while everything is still hot so it melts and coats the pasta.
- Add the fresh basil at the very last minute to keep it bright and fresh.
- Fresh corn cut from the cob is ideal in summer, but frozen works great — no need to thaw.
FAQs
Yes, unlike some pasta bakes that cook the pasta directly in sauce, tortellini needs to be par-boiled first. Because it’s stuffed, it needs the direct heat of boiling water to cook through properly. Just pull it at al dente (a minute before the package says) since it will continue to warm on the hot sheet pan.
Absolutely. Italian sausage would be delicious. Just slice it and roast it alongside the vegetables. Grilled shrimp, rotisserie chicken, or white beans also make great additions.
