Blackstone Tortellini Recipe
Blackstone Tortellini is the ultimate quick-cook comfort food, blending cheesy pasta with savory veggies right on your flat-top griddle. It’s hearty, flavorful, and ready in just 20 minutes.
Perfect for busy nights, this dish delivers bold flavors and a satisfying texture without fuss. It’s a go-to for families craving something warm, cheesy, and filling—minus the extra dishes.
Star Players in This Blackstone Tortellini Recipe
- Cheese Tortellini – The heart of the dish, these pillowy pasta pockets deliver a creamy, cheesy bite that holds up beautifully on the griddle.
- Sliced Mushrooms – Add rich, earthy umami and soak up the avocado oil, creating irresistible golden edges.
- Fresh Spinach – Wilts down into tender, flavorful greens that bring color, nutrients, and balance to the dish.
- Minced Garlic – Infuses the tortellini with an aromatic punch that anchors the Italian profile.
- Avocado Oil – A high-smoke-point oil that prevents sticking and enhances browning without overpowering flavors.
- Red Pepper Flakes – A small sprinkle brings just the right touch of heat to elevate the entire dish.
- Onion Powder – Adds a mellow, savory depth that ties the flavor profile together seamlessly.
- Grated Parmesan Cheese – Finishes the dish with a salty, nutty note and a touch of indulgent melt.
Quick & Easy Steps to Blackstone Tortellini Bliss
Fire up your Blackstone to medium-high and let it preheat fully—this gives you the best sear and flavor.
Toss all your ingredients in a large bowl with avocado oil, ensuring everything is coated and well-seasoned before it hits the griddle.
Spread the mixture into a single layer for even cooking. Cover and let it sizzle for about 5–6 minutes.
Flip everything to cook the other side until the tortellini is tender and lightly golden.
Pull it off the heat and shower it with Parmesan cheese while still hot. Serve immediately and enjoy that savory, cheesy aroma.
Tips, Twists & Toppings for Blackstone Tortellini
Add grilled chicken or Italian sausage to bulk it up into a protein-packed meal, or try sun-dried tomatoes for a tangy burst.
To keep the tortellini from sticking, don’t skimp on oil and avoid overcrowding the griddle. A light drizzle of balsamic glaze at the end makes a delicious, unexpected finish.
For a creamier take, stir in a touch of ricotta or a splash of heavy cream off the heat, letting it coat everything with richness.
Keeping It Fresh: Leftover Blackstone Tortellini Tips
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat directly on the griddle or in a skillet with a splash of water or broth to keep the pasta from drying out.
Avoid microwaving if possible—it can make the tortellini rubbery. This dish doesn’t freeze well due to the dairy-filled pasta, so enjoy it fresh or within the week.
Blackstone Tortellini Recipe
Ingredients
- 1 bag 40 ounces cheese tortellini
- 8 ounces sliced mushrooms
- 2 tablespoons avocado oil
- 10 ounces fresh spinach
- 1/4 cup grated Parmesan cheese
- 1 tablespoon minced garlic
- 1 teaspoon red pepper flakes
- 1 teaspoon onion powder
Instructions
- Preheat the Blackstone griddle to medium-high heat, aiming for approximately 350°F.
- In a large mixing bowl, combine the cheese tortellini, mushrooms, spinach, garlic, red pepper flakes, onion powder, and avocado oil. Gently toss until all components are evenly coated.
- Transfer the seasoned mixture onto the hot griddle, arranging it in a single, uniform layer.
- Close the griddle lid and allow the ingredients to cook undisturbed for 5 to 6 minutes, or until a light browning develops.
- Carefully flip the tortellini and continue cooking for an additional 5 to 6 minutes, ensuring the pasta reaches a tender consistency.
- Once fully cooked, remove everything from the griddle and immediately sprinkle with grated Parmesan cheese.
- Serve promptly while warm for optimal flavor and texture.
