Jumbo Cheese Tortelloni with Garlic Herb Butter, Roasted Tomatoes &Amp; Zucchini

Sometimes you just want a bigger bite of cheesy, stuffed pasta. That’s where tortelloni comes in-the jumbo cousin of tortellini. This recipe pairs plump cheese tortelloni with a rich garlic-herb butter sauce, roasted tomatoes and zucchini and a crunchy panko-Parmesan topping. It’s a satisfying, flavor-packed dinner that comes together in about 30 minutes.

Roasting the vegetables brings out their natural sweetness, while the garlic and herb butter coats every pasta piece. A sprinkle of toasted panko adds the perfect crunch. Serve it as a hearty weeknight meal or a quick vegetarian feast.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

9 ounce Cheese TortelloniView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with rack in top position. Bring a medium pot of salted water to a boil. Wash and dry produce. Trim and halve zucchini lengthwise, then cut crosswise into ½-inch half-moons. Halve tomatoes and cut into ½-inch wedges. Halve, peel and thinly slice shallot. Mince garlic.
2. Toss zucchini and tomatoes on a baking sheet with a drizzle of oil, salt and pepper. Roast until browned and tender, 15-20 minutes.
3. Meanwhile, place 2 tablespoons butter in a small microwave-safe bowl; microwave until just softened, about 10 seconds. Stir in garlic, 1 teaspoon Italian seasoning, ½ teaspoon salt and a pinch of chili flakes.
4. Melt ½ tablespoon plain butter in a small pan over medium-high heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes. Season with salt and pepper. Once water is boiling, add tortelloni and cook until al dente, 3-4 minutes. Reserve ½ cup pasta cooking water, then drain.
5. Heat a drizzle of olive oil in the same pot over medium-high heat. Add shallot and cook, stirring, until softened, 1-2 minutes. Add garlic herb butter and cook until melted, 30-60 seconds. Stir in ¼ cup reserved pasta cooking water. Add cooked tortelloni and stir to coat. If needed, add more pasta water a splash at a time until sauce coats the pasta. Season with salt and pepper.
6. Divide tortelloni between bowls. Top with roasted vegetables. Sprinkle with Parmesan, toasted panko and a pinch of remaining chili flakes if desired.

Recipe Tips

FAQ

Can I use regular tortellini instead of tortelloni?

Yes, but cooking time may be slightly shorter. Check package instructions for al dente.

Can I make this dish ahead of time?

It’s best served fresh, but you can prep the roasted vegetables and garlic herb butter in advance. Reheat gently with a splash of water.

What can I substitute for panko?

Regular breadcrumbs work or omit for a gluten-free option. You can also use crushed crackers.