Blackstone Italian Sausage Tortellini
Description
This easy Blackstone Italian Sausage Tortellini is a fast, one-pan griddle dinner that's ready in 30 minutes. Juicy Italian sausage, tender cheese tortellini, bell peppers, mushrooms, tomatoes, and spinach all cook together on the Blackstone, then get tossed with Italian dressing and Parmesan. A weeknight favorite the whole family will love.
Ingredients
- 20 oz refrigerated cheese tortellini, fresh or frozen
- 1 lb ground Italian sausage, sweet or hot
- 2 medium bell peppers, diced (mix of colors)
- 1 medium red onion, diced
- 8 oz cremini mushrooms, or baby bella mushrooms, sliced
- 1 pint grape tomatoes, or cherry tomatoes, halved
- 5 oz baby spinach
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup Italian dressing
- 1/3 cup freshly grated Parmesan cheese, plus more for serving
- 1 teaspoon Italian seasoning, optional
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes, optional, for heat
- Fresh basil, for garnish (optional)
Instructions
- Preheat the griddle. Heat your Blackstone to medium (350–375°F) for 5–8 minutes. Drizzle 2 tablespoons of olive oil and spread it with a spatula.
- Brown the sausage. Add the ground Italian sausage to one half of the griddle. Break it up and cook for 6–8 minutes, stirring, until fully browned. Push to one corner.
- Cook the vegetables. On the open side of the griddle, add the onion, bell peppers, and mushrooms. Sauté for 4–5 minutes until softened. Add the garlic and halved tomatoes; cook 2 more minutes until tomatoes blister.
- Steam the tortellini. Make space on the griddle and add the tortellini. Drizzle lightly with olive oil and toss. Squirt 1/4 cup of water over the pasta and cover with a basting dome. Steam for 4 minutes. Lift the dome, stir, add another splash of water if needed, and re-cover for 1–2 minutes until tender and lightly browned.
- Add the spinach. Scatter spinach over the tortellini and veggies. Toss for about 1 minute on the griddle until just wilted.
- Combine and serve. Transfer everything to a large bowl. Drizzle with Italian dressing, sprinkle with Parmesan and Italian seasoning, and toss to coat. Season with salt, pepper, and red pepper flakes to taste. Garnish with fresh basil and extra Parmesan and serve immediately.
Equipment
- Blackstone griddle (or large 12-inch skillet for stovetop)
- Basting dome or large stainless steel bowl
- Sturdy spatula
- Squirt bottle for water (optional but handy)
- Large serving bowl
Notes
- No basting dome? Boil the tortellini on the stove per package directions, drain, and add it to the griddle for the final toss in Step 6.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet with a splash of water or broth.
- Freezer: Freeze up to 2 months; thaw overnight in the fridge before reheating.
- Swap ideas: Smoked kielbasa or chicken sausage in place of Italian sausage. Cheese ravioli or gnocchi in place of tortellini.
Nutrition
Serving: 1ServingCalories: 1072kcalCarbohydrates: 82gProtein: 45gFat: 64gSaturated Fat: 20gPolyunsaturated Fat: 9gMonounsaturated Fat: 24gTrans Fat: 0.02gCholesterol: 146mgSodium: 1913mgPotassium: 1235mgFiber: 10gSugar: 15gVitamin A: 6293IUVitamin C: 107mgCalcium: 404mgIron: 7mg