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This savory Blackstone tortellini becomes the ultimate quick main course when you want comfort and richness without fuss. Cheese-filled pasta, smoky kielbasa, tomatoes, and spinach come together fast with a glossy Italian dressing finish. It is a weeknight crowd-pleaser loaded with flavor and so simple to throw together on the griddle.
I first made this when we bought our griddle and now every backyard cookout friends request this as a main dish. The colors and bold flavors make it a true showstopper.
Ingredients
- Extra virgin olive oil: adds richness and helps prevent sticking on the griddle. Pick a fruity variety for the best flavor
- Minced garlic: brings deep savor to the sausage and pasta base. Look for fresh firm cloves
- Kielbasa sausage: infuses smoky meaty flavor into the whole dish. Select a brand with plenty of garlic and pepper
- Cheese-filled tortellini: gives a creamy bite and heartiness. Use refrigerated tortellini for best texture
- Cherry tomatoes: add juicy pops and mild acidity. Choose firm glossy tomatoes with no wrinkles
- Salt: sharpens all the flavors in the blend
- Fresh spinach: offers a tender green touch with a boost of iron. Young spinach leaves wilt best
- Roasted red bell pepper: brings sweetness and vibrant color. Jarred roasted peppers work beautifully
- Italian dressing: ties everything together with tang and herbs. Homemade or a good bottled one will do
- Dried oregano: provides earthy herbal warmth
- Shredded Parmesan: lends nutty salty finish on top. Look for real Parmesan and grate it fresh
Step-by-Step Instructions
- Preheat the Griddle:
- Set your Blackstone griddle to medium-high heat. Let the surface get hot which helps everything caramelize and cook evenly
- Sauté Garlic and Kielbasa:
- Spread half of the olive oil using the back of a spatula. Scatter the minced garlic and sliced kielbasa on the griddle. Stir frequently and let the kielbasa brown on the edges. The browning gives the sausage flavor so do not rush this step
- Add Tortellini and Tomatoes:
- Toss the cooked tortellini and halved cherry tomatoes onto the surface. Drizzle the rest of the olive oil and sprinkle salt across everything. Fold gently with the spatula so the tortellini gets coated and tomatoes begin to soften
- Blend in Spinach:
- Scatter the fresh spinach over the mix. Let it sit briefly to wilt then gently mix in. The spinach should darken and shrink just a bit
- Add Roasted Pepper and Seasoning:
- Stir in the chopped roasted red bell pepper and pour over the Italian dressing. Sprinkle the dried oregano all over. Keep folding everything together until hot
- Finish and Serve:
- Once everything is fully heated and spinach is tender scoop the mix into a large pan or serving dish. Top with shredded Parmesan right before serving so it melts a little and looks inviting
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Spinach is my personal favorite here because it softens and soaks up all the smoky sausage juices making each bite silky and vibrant. The first time my niece tasted this she called it rainbow pasta and now insists we make it every family picnic.
Storage Tips
Keep leftovers in a tightly covered container in the fridge. The pasta and sausage stay fresh for up to three days. If you plan to freeze scoop out before adding the Parmesan cheese and cool completely then freeze for up to two months. Reheat in a covered dish adding a splash of water to keep things moist before topping with fresh cheese.
Ingredient Substitutions
Feel free to swap smoked turkey sausage in place of kielbasa if you prefer something lighter. Spinach can be replaced with arugula or baby kale for a peppery touch. If you are out of cherry tomatoes diced roma or grape tomatoes work fine as long as they are sweet and ripe.
Serving Suggestions
This tortellini skillet is hearty on its own but some garlic bread or a green salad make it a restaurant style meal. Garnish with extra Parmesan or fresh basil for a pop of color. Try offering red pepper flakes or a squeeze of lemon alongside for those who love a little zing.
Cultural Context
While this recipe has American roots the classic Italian flavors make it universally loved. Cheese tortellini and pork sausage are comforting staples in both home kitchens and Italian street food stalls. Adapting it to the Blackstone griddle gives it that outdoor summer vibe that everyone enjoys.
Recipe FAQs
- → Can I substitute turkey sausage for kielbasa?
Yes, turkey sausage works well in place of kielbasa. It offers a lighter flavor while still pairing nicely with tortellini and vegetables.
- → Do I need to pre-cook the tortellini?
Use cooked tortellini from the refrigerated section. This keeps prep fast and ensures the tortellini heats evenly on the griddle.
- → What can I use instead of fresh spinach?
If fresh spinach isn’t available, try baby kale or arugula. Add them at the end so they just wilt in the heat.
- → Can I make this dish on a stovetop?
Absolutely. A large skillet over medium-high heat can substitute for a griddle. Follow the same cooking steps.
- → How should leftovers be stored?
Let leftovers cool, then refrigerate in an airtight container for up to three days. Reheat gently before serving.
- → What side dishes pair well?
Serve with a simple green salad, garlic bread, or roasted vegetables for a complete meal.