There’s something deeply satisfying about cooking outdoors, and when tortellini hits that sizzling Blackstone griddle, it turns into next-level comfort food. This Blackstone tortellini recipe is one of my absolute favorites to make when I want dinner to feel like an event—smoky cheese tortellini, crisped on the edges, mixed with sweet bell peppers, garlic, sausage, and a creamy finish. It’s bold, it’s hearty, and it’s perfect for sharing with family around the grill.
There’s just something about pasta on a flat top that flips the script on what you expect from a backyard meal. This dish goes beyond basic grilled fare—no burgers or hot dogs here. It brings a touch of indulgence to outdoor cooking. Tortellini on the Blackstone gets perfectly golden with just enough bite, and when you toss it with seared sausage and sautéed veggies, you’ve got the ultimate griddle dinner.
Whether I’m prepping for a casual Sunday cookout or just want to make weeknight dinner a little more exciting, this creamy grilled tortellini hits the spot every single time. And because it cooks quickly and in one zone, cleanup is a breeze—which is exactly what we want when we’re cooking outside.
Blackstone Tortellini Skillet recipe: Cheesy, Smoky, and Griddle-Grilled to Perfection
Ingredients
- 1 package cheese tortellini refrigerated or frozen – Cooked and cooled before griddling
- 12 oz smoked sausage or chicken sausage sliced
- 2 bell peppers sliced
- ¼ cup red onion sliced (optional)
- 2 tbsp olive oil
- 2 cloves garlic minced
- ⅓ cup heavy cream
- ¼ cup grated parmesan cheese
- ½ tsp Italian seasoning
- Salt and black pepper to taste
Optional:
- Fresh basil or parsley for garnish
- Crushed red pepper flakes for heat
Instructions
- Prep the Pasta: Boil tortellini until just tender. Drain and rinse with cold water. Drizzle with a little olive oil to prevent sticking.
- Preheat the Griddle: Heat your Blackstone to medium-high and add olive oil.
- Cook the Sausage: Sear sliced sausage until browned and caramelized. Push to the cooler side of the griddle.
- Grill the Veggies: Add bell peppers and red onion. Cook until soft and slightly charred.
- Add Garlic and Tortellini: Toss garlic and cooked tortellini onto the hot zone. Sauté until tortellini is crisped on the edges.
- Creamy Finish: Pour in heavy cream, sprinkle in parmesan, and stir gently until sauce thickens and coats everything.
- Season and Serve: Finish with Italian seasoning, salt, pepper, and garnish.
Notes
Secret Tips for the Best Blackstone Tortellini
- Use Pre-Cooked, Al Dente Tortellini: Always boil your tortellini just until al dente—no softer. Overcooked pasta will break down on the griddle. Let it cool and toss it in a bit of oil before cooking to prevent sticking.
- Don’t Skip the Sear: Give your tortellini space on the griddle to get crispy edges. Don’t overcrowd or stir too often. A bit of char = big flavor.
- Slice Sausage on the Diagonal: Diagonal cuts increase surface area, allowing for better browning and a juicier bite.
- Deglaze with a Splash of Broth or Wine: Once the tortellini and sausage start to stick, hit the griddle with a splash of broth or white wine to lift those caramelized bits and build flavor fast.
- Finish Off the Heat: Once your cream and cheese go in, move the food to a cooler side of the griddle. This prevents curdling and keeps your sauce smooth and velvety.
- Level Up with a Garlic Compound Butter: Add a pat of garlic herb butter at the end for a rich, restaurant-style finish.
- Garnish Like a Pro: A sprinkle of chopped basil or parsley, plus a dusting of extra parmesan, goes a long way for flavor and presentation. Don’t skip it.
Recipe Overview
Difficulty Level: Easy
Course: Dinner
Cuisine: Griddle-Inspired Italian-American
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Nutritional Snapshot (Per Serving)
Calories: ~460
Protein: 21g
Fat: 28g
Carbohydrates: 32g
Fiber: 2g
Sugar: 5g
Tortellini provides a good balance of protein and carbs. Nutritionix notes that cheese tortellini is a moderate source of calcium and iron, especially when combined with lean protein like chicken sausage.
Budget Breakdown
Cheese tortellini (1 package): ~$4.00
Smoked sausage or chicken sausage: ~$4.00
Bell peppers (2): ~$2.00
Heavy cream & parmesan: ~$2.00
Garlic, olive oil, seasonings: ~$1.00
Total Cost: ~$13.00
Cost Per Serving: ~$3.25
Behind the Recipe
The first time I tossed tortellini on the Blackstone, I wasn’t sure how it would turn out. I had some leftover cooked pasta, a pack of chicken sausage, and a few bell peppers that needed using up. A little olive oil, some garlic, and a quick griddle session later—it was magic.
Now, it’s a staple. I love how this Blackstone tortellini recipe lets me bring the ease of a pasta dinner outside. It’s also the kind of dish you can build off of—add spinach, sun-dried tomatoes, or swap sausage for grilled chicken or shrimp. The flat top caramelizes everything beautifully, and there’s just no substitute for that griddle-kissed texture.
The inspiration for this recipe came during a camping trip with my kids. I was looking for something fast, filling, and fun to make on the portable griddle. Tortellini wasn’t something I ever imagined griddling—but the result was so good that it’s become a family favorite. This recipe gives you all the richness of a creamy pasta meal, balanced by the smokiness and slight char that only a Blackstone can deliver.
Plus, it’s one of the most adaptable dishes I make. I’ve thrown in everything from mushrooms to spinach, added spicy jalapeño chicken sausage, and even turned it into a griddle tortellini stir-fry with broccoli and zucchini. The possibilities are endless.
What Makes It Irresistible
- Crispy, golden edges on the tortellini
- Creamy sauce with garlic, cheese, and herbs
- Packed with protein from chicken or smoked sausage
- Fast, flexible, and made in one pan
- Family-friendly and totally customizable
Best Served When
This is the dish for warm summer nights, weekend grilling, or a midweek dinner that doesn’t heat up the kitchen. It’s ideal for cookouts, meal prep, or even camping with a portable griddle. Make a big batch and serve it right off the Blackstone for a crowd-pleasing meal.
Pantry Rundown
- 1 package cheese tortellini (refrigerated or frozen) – Cooked and cooled before griddling
- 12 oz smoked sausage or chicken sausage, sliced
- 2 bell peppers, sliced
- 1/4 cup red onion, sliced (optional)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/3 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1/2 tsp Italian seasoning
- Salt and black pepper to taste
Optional:
- Fresh basil or parsley for garnish
- Crushed red pepper flakes for heat
How It’s Done
- Prep the Pasta: Boil tortellini until just tender. Drain and rinse with cold water. Drizzle with a little olive oil to prevent sticking.
- Preheat the Griddle: Heat your Blackstone to medium-high and add olive oil.
- Cook the Sausage: Sear sliced sausage until browned and caramelized. Push to the cooler side of the griddle.
- Grill the Veggies: Add bell peppers and red onion. Cook until soft and slightly charred.
- Add Garlic and Tortellini: Toss garlic and cooked tortellini onto the hot zone. Sauté until tortellini is crisped on the edges.
- Creamy Finish: Pour in heavy cream, sprinkle in parmesan, and stir gently until sauce thickens and coats everything.
- Season and Serve: Finish with Italian seasoning, salt, pepper, and garnish.
Derek’s Pro Tips
- Don’t overcook the tortellini before griddling—al dente is key.
- Use chicken sausage for a leaner protein option. SnapCalorie highlights it as a flavorful but lower-fat alternative.
- Add veggies like spinach or zucchini right at the end for extra color and nutrients.
- Toss the tortellini in a little oil before adding it to the griddle so it doesn’t dry out.
- For extra flavor, sprinkle in smoked paprika or roasted garlic seasoning.
Make It Yours
- Blackstone tortellini with spinach: Stir in baby spinach just before serving.
- Grilled tortellini with shrimp: Swap sausage for pre-cooked shrimp and toss in at the end.
- Low carb twist: Use grilled cauliflower and sausage instead of pasta.
- Extra creamy: Add cream cheese or a splash of pasta water to boost the sauce.
- Cheese lovers: Mix in shredded mozzarella or fontina for a melty finish.
Keep It Cozy (Storage + Reheating)
- Store leftovers in an airtight container for 3–4 days.
- Reheat in a skillet with a splash of cream or broth to keep it moist.
- Best enjoyed fresh, but it also works great for meal prep bowls.
Morning Pairings 🍽️
Serve with:
Comfort Food Questions Answered
Yes! It’s best to pre-cook the tortellini until al dente, then griddle it for a crispy edge and smoky flavor.
Sausage, bell peppers, spinach, zucchini, or even sun-dried tomatoes make great mix-ins for grilled tortellini.
A light cream sauce or garlic butter works great. You can also toss with pesto or roasted tomato sauce for variety.
Yes. Cheese tortellini offers moderate protein and is even more balanced when paired with lean meat. USSoy.org explains how to combine plant-based and animal-based protein sources.
Yes, but boil it first until tender, then drain and cool before adding it to the griddle.
Toss with a bit of olive oil before cooking and keep the griddle well-oiled and preheated.
Chicken sausage, Italian sausage, shrimp, or grilled chicken all work beautifully in this dish.
Absolutely! Just skip the sausage and load up on grilled veggies or use plant-based sausage.
Bell peppers, zucchini, mushrooms, onions, and spinach all grill up beautifully and pair well with tortellini.
Yes—this dish stores well and reheats easily. Portion it into containers for grab-and-go lunches all week.
Try tossing in leafy greens like kale or spinach, or using whole wheat tortellini when available. Healthline explains how healthy pasta is for your diet.
Yes—use a dairy-free tortellini and swap the cream and cheese for plant-based alternatives. Cashew cream or coconut cream can be great substitutes.
Use high smoke point oils like avocado oil or light olive oil to prevent burning and help with crisping.
Final Stir
This Blackstone tortellini recipe is a powerhouse of flavor, texture, and backyard-friendly cooking. You get the richness of cheesy pasta, the smokiness of sausage, and the vibrancy of grilled vegetables—all in under 30 minutes. Whether you’re cooking for a crowd or meal prepping for the week, it’s the kind of dish that makes outdoor cooking feel like a treat, not a chore.
There’s something about that first bite of griddle-seared tortellini, rich and crisp at the edges, that brings pure comfort. It’s fast, filling, and flexible—the kind of recipe you’ll make again and again.
The best part? It turns your flat top griddle into an all-in-one pasta station. So next time you fire up the Blackstone, skip the burgers and try something new—you might just discover your new favorite skillet dinner.
❝Comfort food isn’t always about the oven—sometimes it comes off the flat top, steaming, sizzling, and shared in the open air.❞
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❝Golden cheese tortellini, grilled sausage, and creamy garlic sauce—all tossed on your Blackstone for the ultimate outdoor dinner.❞
