Creamy Lemon Ricotta Tortelloni with Roasted Bell Peppers

If you love pasta that’s both comforting and bright, this creamy lemon tortelloni is about to become a weeknight favorite. Plump ricotta-filled tortelloni are paired with sweet roasted bell peppers and a luscious sauce made with Parmesan, cream cheese and a squeeze of fresh lemon. Every bite is a balance of tangy, creamy and savory notes.

The best part? This dish comes together in just 30 minutes with minimal prep. Toss in some fresh tomato and scallions for a pop of color and freshness. It’s an easy, satisfying meal that feels special without the fuss.

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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

Instructions

1. Preheat your oven to 425°F (220°C). Core and slice the bell pepper into thin strips. Place on a baking sheet, drizzle with a little oil and roast for 15-20 minutes until tender and lightly charred.
2. While the pepper roasts, bring a large pot of salted water to a boil. Add the tortelloni and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
3. In a large skillet over medium heat, combine the sour cream, cream cheese and 1/4 cup of the reserved pasta water. Whisk until smooth and creamy. Grate in the Parmesan cheese and stir until melted.
4. Zest the lemon and squeeze the juice. Add half the zest and all the juice to the sauce. Season with salt and pepper to taste.
5. Dice the tomato and slice the scallions, separating white and green parts.
6. Add the drained tortelloni, roasted bell peppers, diced tomato and scallion whites to the skillet. Toss gently to coat, adding more pasta water if needed for a silky sauce.
7. Serve in bowls, garnished with the remaining lemon zest and scallion greens.

Recipe Tips

FAQ

Can I use frozen tortelloni?

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

What can I substitute for sour cream?

Greek yogurt is a great substitute for sour cream. It will still give you a creamy, tangy sauce.

How do I store leftovers?

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