Cheesy Meatball Tortellini Skillet

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This cheesy meatball tortellini skillet is the ultimate cozy one pan dinner. Browned meatballs and tri-color cheese tortellini simmer with sweet peppers in a creamy tomato sauce, then everything gets smothered in cheddar and mozzarella until it’s melty and bubbly.

It’s hearty, kid-friendly and ready in about 30 minutes. Frozen meatballs and store-bought tortellini make it perfect for busy weeknights, and the leftovers make a great work-from-home lunch.

Watch Me Make It

Want to see how it comes together? Watch me make this meatball tortellini skillet on TikTok.

Why You’ll Love This Recipe

• One pan: the meatballs, sauce and tortellini all cook in the same skillet.
• So cheesy: it’s topped with cheddar and mozzarella and melted until bubbly.
• Ready in about 30 minutes: shortcut ingredients make it fast.
• Family favorite: kids and adults both love it.

Ingredients

• 1 lb meatballs (homemade or frozen, thawed)
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1/2 onion, diced
• 3 cloves garlic, minced
• 1 1/2 cups marinara sauce
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon Italian seasoning
• Pinch of red pepper flakes
• 1 package (about 20 oz) refrigerated tri-color cheese tortellini
• 1 cup shredded cheddar
• 1 cup shredded mozzarella

How to Make a Cheesy Meatball Tortellini Skillet

1. Brown the meatballs. Heat the oil in a large oven-safe skillet over medium-high heat. Brown the meatballs on all sides for 5 to 6 minutes, then set them aside.
2. Cook the veggies. Add the pepper and onion to the pan and cook for 3 to 4 minutes, then add the garlic for 30 seconds.
3. Build the sauce. Stir in the marinara, broth, cream, Italian seasoning and red pepper flakes. Bring to a simmer.
4. Cook the tortellini. Add the tortellini and meatballs, cover and simmer for 5 to 7 minutes, stirring once or twice, until the tortellini is tender.
5. Get cheesy. Sprinkle the cheddar and mozzarella over the top. Cover until melted, or pop the skillet under the broiler for 2 to 3 minutes until bubbly and golden.

Tips for the Best Results

• Use refrigerated tortellini. It cooks right in the sauce. If using frozen, add a few extra minutes and a splash more broth.
• Get a good sear. Browning the meatballs first adds lots of flavor to the sauce.
• Add greens. Stir in a couple handfuls of spinach before adding the cheese.
• Swap the cheese. Provolone or parmesan are great on top too.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove with a splash of broth.

If you make this cheesy meatball tortellini skillet, let me know in the comments, and follow me on TikTok @biteswithadri for more easy dinners!