Savory Blackstone Tortellini

If you ask me, griddled tortellini is a game-changer.

This Italian-inspired dish brings comfort food to your outdoor cooking space. Tender cheese-filled pasta gets a nice char from the Blackstone, while garlic butter creates a simple but tasty sauce that coats each piece.

It’s cooked right on the flat top with a mix of fresh vegetables and herbs, giving you that restaurant-style flavor without much fuss. A sprinkle of parmesan cheese and some fresh basil bring everything together.

It’s a quick weeknight meal that feels special enough for company, perfect for those evenings when you want to cook outside but keep things simple.

What Kind of Tortellini Should I Use?

Fresh tortellini from the refrigerated section is your best bet for this griddle recipe, as it holds up better than dried varieties and cooks more quickly. You’ll find several filling options in the refrigerated pasta section – cheese, meat, or spinach tortellini would all work great here. If you can’t find fresh tortellini, you can use frozen as a backup (just thaw it first), but try to avoid the dried kind from the pasta aisle as it tends to be more fragile and might break apart during cooking. Just make sure to check the package dates when buying fresh tortellini – you’ll want to use it within a few days of purchase for the best taste and texture.

Options for Substitutions

This recipe is pretty flexible and you can make several easy swaps depending on what you have in your kitchen:

• Kielbasa: You can swap kielbasa with other sausages like Italian sausage, smoked sausage, or even chicken sausage. If you’re looking for a meatless option, try using plant-based sausage alternatives.
• Fresh tortellini: While fresh tortellini gives the best texture, you can use frozen tortellini or even regular pasta like penne or bow ties. Just adjust cooking time according to package instructions.
• Creamy Italian dressing: If you’re out of creamy Italian dressing, mix regular Italian dressing with 2-3 tablespoons of cream cheese or heavy cream. Ranch dressing with Italian seasonings works too.
• Fresh mozzarella: Regular shredded mozzarella works fine here, or try other melting cheeses like provolone or fontina. Just note that pre-shredded cheese won’t be as creamy.
• Fresh spinach: You can use frozen spinach (thawed and squeezed dry), kale, or arugula instead. If using kale, add it a bit earlier as it needs more time to soften.
• Fresh basil: If fresh basil isn’t available, use dried basil (about 1 teaspoon) or try fresh parsley for a different but still tasty herb note.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking tortellini on a Blackstone is timing – adding the pasta too early can lead to mushy, overcooked tortellini, so cook your kielbasa and vegetables first, then add the pasta near the end of cooking.

Temperature control is crucial – cooking at too high heat can burn your ingredients before they’re properly cooked through, so maintain medium heat and create different temperature zones on your griddle for better control.

A common error is overcrowding the cooking surface, which leads to steaming instead of proper searing – work in batches if needed and give your ingredients enough space to develop those tasty browned bits.

When adding the Italian dressing, make sure to do it gradually and toss everything well to prevent some portions from being too dry while others are swimming in sauce, and remember to add the fresh mozzarella and basil at the very end so they don’t break down or lose their fresh flavor.

What to Serve With Tortellini?

This hearty tortellini dish is practically a meal on its own, but I love serving it with a few simple sides to round things out. A light Caesar salad or some mixed greens with a lemony vinaigrette helps balance the richness of the pasta and sausage. If you’re feeding a hungry crowd, some warm garlic bread or focaccia is perfect for soaking up any extra dressing left on the plate. For a really casual summer dinner, I sometimes add a bowl of marinated olives and some fresh fruit on the side – it gives everyone something to nibble on while the tortellini is cooking on the Blackstone.

Storage Instructions

Keep Fresh: This Blackstone tortellini dish is perfect for leftovers! Place it in an airtight container and pop it in the fridge for up to 3 days. The flavors actually get better as they mingle together, making it a great make-ahead meal for busy weekdays.

Make Ahead: You can prep most ingredients in advance – slice the kielbasa, mushrooms, and tomatoes, and store them separately in the fridge for up to 2 days. When you’re ready to cook, just toss everything on the Blackstone and you’ll have dinner ready in no time!

Warm Up: To enjoy your leftovers, gently warm them in a skillet over medium heat for about 5-7 minutes, stirring occasionally. You might want to add a splash of Italian dressing if it seems a bit dry. The microwave works too – just heat in 30-second intervals, stirring between each one.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 70-80 g
• Fat: 90-100 g
• Carbohydrates: 140-160 g

Ingredients

For the main dish:

• 8 oz sliced mushrooms
• 14 oz kielbasa (sliced into 1/2-inch rounds)
• 10 oz cherry tomatoes (halved for a burst of flavor)
• 22 oz fresh tortellini (Rana brand is great for this dish)
• 8 oz fresh mozzarella (chopped into 1/2-inch cubes)
• 2 cups fresh spinach (torn into bite-sized pieces for easier eating)
• 3/4 cup creamy Italian dressing (I like Olive Garden’s brand for this recipe)

For the garnish:

• fresh basil leaves (shredded just before serving to maximize aroma)

Step 1: Prepare Your Griddle

Begin by preheating your Blackstone griddle to medium heat, aiming for a temperature of about 350-375ºF.

Once the griddle is hot, lightly oil the griddle top to prevent sticking and ensure even cooking.

Step 2: Cook the Kielbasa and Mushrooms

Place the kielbasa and mushrooms on one side of the hot griddle.

Allow them to cook and develop a nice sear while you move on to the pasta preparation.

Keep an eye on them and stir occasionally for even cooking.

Step 3: Steam the Tortellini

On the opposite side of the griddle, arrange your tortellini.

Place them close enough to fit under a dome.

Squirt a bit of water onto the tortellini, then cover them with a dome to steam.

Cook for about 4 minutes, allowing the steam to soften the pasta.

After 4 minutes, uncover the tortellini, toss them lightly, and add another squirt of water.

Check the pasta to ensure it reaches the desired texture.

Step 4: Combine Vegetables and Finish Cooking

To the kielbasa and mushrooms, add fresh spinach and tomatoes.

Continue to cook the mixture for another 2 to 4 minutes, until the spinach wilts and the tomatoes soften.

Meanwhile, ensure the tortellini are lightly browned and cooked to your liking.

Step 5: Mix and Add Final Ingredients

Remove the dome and combine the tortellini with the sausage and vegetable mixture.

Stir in mozzarella cheese and Italian dressing, tossing everything to combine and allowing the cheese to melt slightly.

Step 6: Serve and Garnish

Transfer the griddle-cooked masterpiece to a serving bowl.

Top with fresh basil and a generous sprinkle of Parmesan cheese.

Serve immediately and enjoy your deliciously cooked meal!