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This cheese tortellini skillet comes together in 15 minutes with fire-roasted tomatoes and fresh basil. This quick vegetarian dinner or side dish is perfect for busy weeknights!
Some meatless recipes on this website just stand out, and this is one of them. In fact, I think I’d be happy eating this quick dinner every day of the week. Try this cheese tortellini skillet! In just 15 minutes, you’ve got a pasta skillet full of so much flavor: basil-infused marinara sauce is perfectly complimented with pillows of tangy goat cheese.
I created this recipe by turning this reader-favorite baked goat cheese dip into a main dish by adding pasta. It’s one of my favorite tortellini recipes because it’s so quick and easy and results in massive flavor! (If you’re cooking for a crowd, try my baked tortellini which is a similar idea.)
Why You’ll Love This Recipe
Here are a few reasons why I think you’ll love this recipe, too:
- It’s delicious. Soft goat cheese crumbled into the marinara adds a tang and a creamy body that makes it taste like a gourmet meal. Add those beautifully boiled cheese tortellini, and every bite is velvety, heavenly goodness.
- It’s fast. The whole thing comes together in about 15 minutes.
- It works as a main or side. I love it as a pasta main dish with a salad, but you can also use it as a delicious side for chicken or fish.
Choosing the Best Cheese Tortellini
There’s lots of high quality tortellini on the market these days. Tortellini are traditional ring-shaped Italian filled pasta, and of course in Italy you can get them freshly made at local shops. But if you’re not in Italy (like me!), here what to look for:
- Fresh tortelloni is sold refrigerated. Tortelloni is large-sized tortellini with a solid center (pictured). This is actually what I typically buy for all my tortellini recipes, and it boils up in just 2 to 3 minutes.
- Frozen tortellini can also work. This type saves well and you can pull it out at moments notice.
- Avoid dried tortellini. Tortellini isn’t traditionally a dried pasta: and all the brands I’ve tried dried just haven’t measured up.
- Look for any type of cheese tortellini or tortelloni for this recipe. Use 3 cheese, spinach ricotta, Parmesan: any type of cheese flavor will work.
Fire-Roasted Tomatoes Make the Difference
This tasty cheese tortellini recipe is engineered by me to be two things: mega quick and mega delicious! This one’s like a cross between my famous baked goat cheese and this goat cheese pasta. It capitalizes on the best flavor pairing: a great tomato sauce that’s made creamy using soft goat cheese.
The key here is using canned fire roasted tomatoes. This special type of tomato is becoming easy to find. It’s charred over an open flame, which gives them a beautifully sweet flavor right out of the can. If you can’t find them, use the best quality tomatoes you can find. Also, using fresh basil is key: it adds essential peppery notes reminiscent of Margherita pizza.
Pro Tips for Perfect Tortellini
Don’t overcook the pasta. Fresh tortellini cooks incredibly fast: usually just 2-3 minutes. Frozen can take 2 to 5 minutes depending on the size and brand. Set a timer and test a piece a minute early.
Let the sauce simmer. For fire roasted tomatoes, the 10 minutes allow the flavors to meld and the basil to work its magic. If you’re using other canned tomatoes, simmer for up to 30 minutes to remove the bitter flavor.
What to Serve with Cheese Tortellini
This cheese tortellini recipe is an ideal quick dinner: it takes less than 20 minutes to whip up! It’s great for Meatless Mondays or impressing friends with a tasty vegetarian dinner. Or, you can serve it as a pasta side dish to pair with baked salmon or pan seared chicken.
Here are a few of my favorite quick and easy sides to pair here:
- Simple salad: This Easy Arugula Salad could not be simpler (really), or try my favorite Chopped Salad.
- Broccoli: Our go to! I make this Fried Broccoli almost every day.
- Asparagus: This Lemony Broiled Asparagus takes just 5 minutes to broil and adds fiber to the meal.
Storage and Reheating
Leftover tortellini stores refrigerated for up to 3 days. The pasta will absorb some of the sauce as it sits, but it still tastes delicious.
To reheat, heat in a skillet over medium heat with a splash of water to loosen the sauce (but just a splash, otherwise it will be too watery).
Dietary Notes
This cheese tortellini skillet is vegetarian. For gluten-free, use gluten-free tortellini. There are several good brands of gluten free tortellini on the market these days (let us know if you have a brand you like in the comments).
Cheese Tortellini Skillet
This cheese tortellini skillet comes together in 15 minutes with fire-roasted tomatoes and fresh basil. This quick vegetarian dinner or side dish is perfect for busy weeknights!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Main dish
- Method: Stovetop
- Cuisine: Dinner
- Diet: Vegetarian
Ingredients
- 12 to 16 ounces frozen or refrigerated cheese tortellini
- 28 ounce can crushed fire roasted tomatoes (or best quality purchased marinara sauce)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 3 cups baby spinach leaves, tightly packed (or chopped spinach)
- 8 fresh basil leaves
- 4 ounce goat cheese log
Instructions
- Boil the tortellini according to the package instructions (fresh usually takes 2 to 3 minutes and frozen takes 2 to 5 minutes to boil). Then drain it.
- Meanwhile, in a large skillet, place the crushed tomatoes, olive oil, balsamic vinegar, garlic powder, oregano, kosher salt, spinach, and whole basil leaves. Bring to a simmer, then cover and simmer while the pasta cooks or at least 10 minutes.
- When the pasta is done and drained, add it to the skillet. Crumble in the goat cheese into the sauce and stir until a creamy sauce forms (if you’d like, save out a few crumbles for topping). Serve immediately.
Notes
Leftovers and reheating: Leftover tortellini stores refrigerated for up to 3 days. The pasta will absorb some of the sauce as it sits, but it still tastes delicious. To reheat, heat in a skillet over medium heat with a splash of water to loosen the sauce (but just a splash, otherwise it will be too watery).
Delightful cheese tortellini Thanks
Very tasty.
I added a few sliced Castelvetrano olives. Not because it needed them just a personal choice
We love this meal. We added it our dinner rotation a few years ago. It’s great to keep on hand for when you need a quick meal.
Thanks for the recipe. As an FYI: I found another website that has copied yours almost identically and has simply flipped the ingredient list.
https://www.freshlunches.com/cheese-tortellini-with-marinara/
Thank you!
Recipe looks delicious!
Love this recipe! It’s becoming a favorite in our household. I’ve made it a few times now, and the only thing I changed was less oregano–I found it too overpowering per recipe, but otherwise, this is delicious!
I stumbled across this recipe about a month ago and have made it three times now for my sister and myself and it’s delicious! Sautéed some mushrooms first with a little garlic. Thanks for posting!
I’ve loved all the recipes I’ve tried from your site, but this one was super acidic for us. I don’t think it was the recipe’s fault, I think it was the brand of tomatoes I used (Great Value San Marzano Style Organic with Basil – that was the best option available at the time, but I think it just wasn’t a good selection for this recipe). I am planning to try this again with a different brand of tomatoes, because had it not been for the acidic taste, this would’ve been delicious.
Shoot! Yes, we usually use Muir Glen. You could try adding a teaspoon of sugar if this happens again.
Thanks for that tip! I have some leftovers, I’ll try your suggestion on them!
This looks yummy, if you can’t do goat cheese, what would be a good alernative?
Cream cheese would work.
It was very good, just a bit to tangy for some, will just cut back on cheese next time, sure a time saver
Love this! It was very easy to halve the recipe. I used a 14.5 oz can of Muir Glen fire roasted diced tomatoes with green chilies. The dish turned out spicer than I expected but delicious!
Tonight is my second time making this dish and I had to double the amount because everyone was asking for more when i made it the first time. Even my middle son, the pickiest one of everyone in my house ate it with goat cheese, spinach and all!!! I have 3 young kids so its hard to find something that everyone enjoys so im so glad i stumbled upon this recipe. I used frozen tortellini and i also used dried basil. Delicious!!
Love this! Thanks for making it.
This looks delicious. Was looking for something different, quick and simple to whip up for my husband this weekend.
Towards the end once the whole dish is put together, could it put into the oven to bubble and for all that cheese to melt?
Yes! Or just broil for a minute.
Hello, I will be making this tonight. One question can I substitute the goat cheese for cream cheese?
Yes!
Instructions start from 4.? …?
We’re not sure we understand the question: could you clarify?
This was very delicious! I didn’t know what to make for dinner and found this recipe googling dinner ideas in the grocery store parking lot. Fast, easy and delicious.
Thanks for making!
The only thing I’d think to add to this are obviously onions and garlic, REAL garlic. I did that and a pinch of red pepper flakes to enhance the marinara flavor (it’s not spicy) and the whole thing was great
Holy delish! This is so easy and tastes amazing! I added a spoon of sugar to cut the acidity but otherwise was awesome. Thank you!
You’re welcome!
Use chicken broth, not sugar to cut acidity. That’s the Sicilian way. 1/4-1/2 cup of broth will do. I hate sugar in my sauce, it ruins it.
Exactly. Sugar ruins the flavor of savory dishes IMO
Loved this! The whole family loved it. We are making again this week. It was requested by my family because it was that great. Thanks!!!
So glad you enjoyed!
I’m a little confused. Do you boil the tortellini then drain it then cook it again for another 10 min? I don’t understand the direction.
Hi! You cook the tortellini to package instructions and meanwhile simmer the sauce for 10 minutes. Toss and serve.
Loved this recipe! Quick, easy and yummy!
I wish you had included the sodium content in your nutritional breakdown. I am on a low sodium cardiac diet and do not dare make any dish that doesn’t give me a sodium count. I am only allowed 1 gram of sodium per day. My life is on the line so I must be very careful. I make my own seasonings and plant based milks. There is sodium in nearly everything that is edible. Since I got serious about restricting my sodium, I have not had a heart failure episode. It is worth the life style change to stay alive.
Thank you for your comment! Unfortunately when using frozen or canned goods sodium content can vary widely. We don’t include the sodium content so that the nutritional info isn’t misleading.
This is an awesome meal, not to mention so delicious. I’ve never had goat cheese before but I’m sold on it now. My husband commented that this meal was like something we would order from a menu. He thought garlic toast would have been over the top. I did use fire roasted crushed tomatoes and it does make a difference. I thought 8 basil leaves was going to be a lot but I was wrong. I also used frozen tortellini for the first time and is sold. Thank you both for such a useful website that is consistent, easy to follow recipes . Thank you from the Space Coast..
We love to hear this! Thanks for making it :)