Toss frozen tortellini on the baking sheet and 3 other ingredients for a meal so delicious your husband will be begging for more!

This 4-ingredient oven tortellini is what I reach for on weeknights when everyone’s hungry and I don’t want to hover over the stove. You literally toss frozen cheese tortellini straight onto a baking sheet, coat it with jarred marinara, a splash of cream, and a generous blanket of shredded mozzarella. The pasta steams and crisps at the edges while the sauce bubbles and the cheese browns. It’s a very American, sheet-pan spin on classic baked pasta—fast, comforting, and just rich enough that my husband always goes back for seconds.

Serve this oven tortellini with a simple green salad—think mixed greens, a sharp vinaigrette, and maybe a few sliced cucumbers—to balance the richness of the creamy tomato sauce. Warm, crusty bread or garlic toast is perfect for swiping up any sauce left on the pan. A light, fruity red wine or a crisp, cold Italian-style lager pairs nicely, but sparkling water with lemon works just as well for a non-alcoholic option.

Servings: 4

1 (19–20 ounce) bag frozen cheese tortellini (do not thaw)

Preheat your oven to 400°F (200°C). Line a large metal baking sheet with parchment paper for easier cleanup, if you like.

Spread the frozen cheese tortellini in an even layer over the baking sheet. The tortellini can touch, but try not to pile them on top of each other so they cook evenly.

In a medium bowl, whisk together the jarred marinara sauce and heavy cream until the color is a uniform rosy pink.

Pour the creamy marinara mixture evenly over the frozen tortellini, using a spatula or spoon to gently toss and coat all the pieces right on the baking sheet. Spread everything back into a single layer.

Sprinkle the shredded mozzarella evenly over the sauced tortellini, covering as much of the surface as possible for a bubbly, cheesy top.

Transfer the baking sheet to the preheated oven and bake for 20–25 minutes, until the tortellini are tender, the sauce is bubbling, and the cheese is melted and starting to brown at the edges.

If you like a deeper golden top, switch the oven to broil for 1–2 minutes at the end, watching closely so the cheese doesn’t burn.

Remove the baking sheet from the oven and let the tortellini rest for 5 minutes. This helps the sauce thicken slightly and makes it easier to serve. Spoon the cheesy tortellini onto plates and serve hot.

If you’d like to change the character of this dish, swap the marinara for a spicy arrabbiata or a basil-forward tomato sauce. You can also use frozen meat- or spinach-filled tortellini in place of cheese tortellini with no change in timing. For a slightly lighter version, use half-and-half instead of heavy cream and reduce the mozzarella to 1 1/2 cups. If you want extra flavor without adding more ingredients, choose a well-seasoned marinara and a low-moisture, whole-milk mozzarella for better browning. To bulk up the meal, scatter a few handfuls of baby spinach over the tortellini before adding the sauce; it will wilt down as everything bakes. For a crispier top, bake on the upper rack and broil briefly at the end. Food safety tips: Keep the tortellini frozen until you’re ready to assemble; do not leave the bag at room temperature for extended periods. Bake until the sauce is visibly bubbling and the internal temperature of the tortellini reaches at least 165°F (74°C) if you check with an instant-read thermometer. Refrigerate leftovers within 2 hours of baking and reheat thoroughly before eating.