Creamy Lemon Ricotta Tortelloni with Roasted Bell Peppers

This creamy lemon tortelloni dish is all about simple, vibrant flavors. Tender ricotta-filled pasta is paired with sweet roasted bell peppers and a luscious sauce made with Parmesan, cream cheese and sour cream. A squeeze of fresh lemon juice brightens every bite, while scallion greens add a fresh finish.

It’s a quick and satisfying meal that feels special enough for a weekend dinner but easy enough for a busy weeknight. The combination of tangy lemon, rich cheese and roasted peppers is simply irresistible.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce TortelloniView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Core and seed the bell pepper, then cut into 1/2-inch strips. Place on a baking sheet, drizzle with 2 teaspoons cooking oil and season with salt and pepper. Roast until tender and lightly charred, about 15-20 minutes.
2. While the pepper roasts, bring a large pot of salted water to a boil. Cook the tortelloni according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
3. Meanwhile, dice the tomato and thinly slice the scallions, separating white and green parts. Zest and juice the lemon.
4. In a large skillet over medium heat, melt the butter and olive oil. Add the scallion whites and cook for 1 minute. Add the cream cheese and sour cream, stirring until smooth. Stir in the Parmesan cheese and lemon zest.
5. Add the drained tortelloni and roasted bell pepper strips to the skillet. Toss to coat, adding reserved pasta water a little at a time until the sauce is creamy. Stir in the diced tomato and lemon juice to taste.
6. Serve topped with scallion greens and extra Parmesan if desired.

Recipe Tips

FAQ

Can I use frozen tortelloni?

Yes, frozen tortelloni works well. Cook according to package directions, adding an extra minute or two.

What can I substitute for sour cream?

Greek yogurt is a good substitute for sour cream. Use plain full-fat yogurt for best results.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk.