Sheet Pan Andouille Tortellini and Vegetables

Sheet Pan Andouille Tortellini and Vegetables

This sheet pan andouille tortellini and vegetables bakes cheese tortellini, andouille sausage, bell peppers, and onions with Creole seasoning for an easy one-pan Cajun dinner ready in 40 minutes.

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Prep Time 10

Cook Time 40

Servings: 6

Course: Main Course

Cuisine: Cajun, Southern

Ingredients

16 oz refrigerated cheese tortellini
2 packs andouille sausage sliced into rounds
2 onions sliced
3 bell peppers any colors, sliced
Creole seasoning to taste
Salt and pepper to taste
Olive oil to coat

Instructions

Preheat the oven to 350°F.
Cook the tortellini according to package directions. Drain well and set aside.
Slice the andouille sausage into rounds. Slice the onions and bell peppers.
Spread the sausage, onions, and bell peppers on a large sheet pan. Drizzle generously with olive oil and season with Creole seasoning, salt, and pepper. Toss to coat evenly.
Add the drained tortellini to the pan and toss everything together so the tortellini is coated in the olive oil and seasoning alongside the vegetables and sausage.
Spread into as even a single layer as possible. Bake at 350°F for 30 minutes until the vegetables are tender, the sausage is slightly caramelized, and the tortellini has developed slightly golden, crisped edges.
Serve directly from the sheet pan.

Notes

Drain the tortellini very well before adding it to the pan. Excess moisture creates steam and prevents the edges from crisping properly.
Spread everything into a single even layer. Crowding causes steaming rather than roasting and the sausage and vegetables will not develop caramelized edges.
Use two sheet pans if needed. More space between everything produces a better finished texture.
Any color combination of bell peppers works. Red and yellow are sweeter. Green is more savory. All three together is both visually striking and well balanced.