The weeknight dinner that never lets me down.

Why You’ll Love This Recipe

I firmly believe sheet pan dinners deserve better PR. Somewhere along the way they got a reputation for being boring, and I simply refuse to accept that.

This one checks every box: crispy roasted broccoli, juicy Italian sausage, cheesy tortellini, melty mozzarella, and enough lemon and banana peppers to keep everything bright and interesting. It somehow manages to feel cozy and fresh at the same time, which is exactly the kind of dinner I want on a Tuesday.

It’s also one of those meals where everything lands on the table in one giant pan, everyone helps themselves, and somehow there are very few dishes left when it’s all over. That’s what I call a win.

What You’ll Need (besides the food)

Large rimmed sheet pan (the bigger the better so everything has room to roast instead of steam)
Medium mixing bowl
Microplane or box grater (if you’re grating Parmesan fresh—which I highly recommend)
Tongs or a large spatula

Substitutions & Variations

Hot Italian sausage works beautifully if you like a little extra kick.
Swap the broccoli for broccolini, cauliflower, Brussels sprouts, or even asparagus depending on the season.
Not a mozzarella person? Burrata torn over the top after baking is wildly good.
Add a handful of spinach or arugula after it comes out of the oven so it gently wilts into the warm pasta.
Finish with crushed red pepper flakes if your crowd likes heat.

Pro Tip! Broil for a little extra color at the end, but don’t walk away. There’s about a 14-second window between beautifully golden mozzarella and “why does my kitchen smell like smoke?”

Ingredients

4 cups broccoli
1 red onion, peeled and slices
3 tbsp extra virgin olive oil, divided
12 ounces sweet Italian sausage
kosher salt and ground pepper
1 14 ounce package frozen tortellini
1 lemon , cut into wedges
8 ounces fresh mozzarella, torn or chopped into bite sized pieces
1/3 cup banana pepper rings, drained and coursely chopped
freshly grated parm
fresh parsley, chopped

Method

Preheat the oven to 425° with racks in the center and upper third positions. Transfer the broccoli florets, sliced red onions, and 2 tablespoons of the olive oil to the baking sheet and toss to combine.
Remove the sausage from the casings. Using your fingers, pinch off 1-inch pieces of sausage and add to the baking sheet with the broccoli and onions. Season with salt and pepper. Transfer to the center rack and roast for 15 minutes.
Meanwhile, in a medium bowl, add the tortellini, 2 tablespoons of water, and 1 tablespoon of olive oil. Season with salt and pepper. Remove the baking sheet from the oven, add the tortellini, and stir to combine. Squeeze one lemon wedge over the tortellini and top with the mozzarella. Return to the oven and bake until the tortellini is tender, about 10 minutes.
Set the broiler to high and move the baking sheet to the top rack. Broil until the cheese is browned in spots, 2 to 3 minutes.
Remove the baking sheet from the oven. Top with chopped banana peppers and Parmesan. Season with salt and pepper. Pass the remaining remaining lemon wedges at the table for squeezing over top

Enjoy!

Cortney

Cortney LaCorte

Cortney LaCorte is the creator of CheeseGal, a food and entertaining blog born in her Nashville kitchen that celebrates cheese, charcuterie and joyful gatherings