Turn Frozen Tortellini Into A Hearty Meal With One Simple Oven-Roasted Extra

Some nights, frozen tortellini is the only thing standing between you and an unsatisfying end to a busy, tiring day. Tucked inside that little bag of pre-made pasta is a gateway to easy, comforting dinners that you don't have to break a sweat making. And when the cooking process is minimal, prioritizing the accompanying ingredients is your best bet at a hearty meal. Don't just default to a quick boil on the stove and canned sauces every time. Start pairing your frozen tortellini with oven-roasted tomatoes — or better yet, flavor-packed tomato confits — instead and see where the extra effort takes you.

Tomatoes' tangy taste has made them a staple in many cuisines, and roasting highlights this versatile fruit's full potential even further. Kissed by the oven heat, its hidden nuances intensify to a greater vibrancy. The acidic edges collapse into a juicy sweetness, dotted with tart and smoky hints that burst on your taste buds at every turn. When the soft, cheesy tortellini meets those flavor bombs, the blistered skin and caramelized juices clinging onto every piece of pasta, you know dinner is going to be spectacular. And the best part? You won't spend any more than half an hour with this simple twist, especially when preparation is kept at a minimum and the cooking is hands-off for the most part.

There are many different approaches to this combination. You can start by making the perfect roasted tomatoes, simply with a drizzle of oil, melted butter, and seasonings of choice — all cooked in the oven for about 30 minutes. Boil the tortellini separately in the meantime, and when the tomatoes are bubbling hot, mash the juices into a rich, hearty sauce. Bring the two together with a quick toss and finish off with a sprinkle of fresh herbs. It's really not that different from regular baked pasta recipes (like Tasting Table's own oven-roasted tomato bucatini dish, for example). Just swap out regular pasta for the frozen package of tortellini and cook it like usual, possibly with a bit of extra time for the pasta to defrost in the pot.

Another way is to throw all the ingredients into a baking pan and let them meld into each other in the oven. This not only includes the tortellini and tomatoes, but also other additions such as vegetables (spinach, kale, etc.), dairy (heavy cream, milk, etc.), and perhaps leftover proteins from previous meals. You can even create layers within the baking pan, each separated by melted cheese and tomato sauce. Otherwise, simply place a boursin cheese in the middle of the pan, surrounded by the tortellini and tomatoes. Once they're finished baking together, a quick stir will give you an effortlessly flavorful pasta dish.