I still remember the first time I made this Blackstone tortellini recipe on my backyard griddle. I was experimenting with dinner ideas that felt indulgent yet fast, and I had a pack of cheese tortellini that needed rescuing from the fridge. The result? A smoky, golden, slightly crisped tortellini dish finished in a garlic-butter cream sauce with sautéed veggies and a shower of Parmesan. Now it’s a go-to whenever I want something cozy but bold in flavor.
This Blackstone tortellini recipe fits beautifully into busy weeknights, casual weekend dinners, or even camping trips with a portable flat-top griddle. It’s hearty, ready in under 30 minutes, and endlessly customizable. Plus, who doesn’t love pasta cooked outdoors?
Table of contents
Why This Blackstone Tortellini Recipe Works Every Time
The beauty of this recipe lies in its simplicity and the power of direct heat from the Blackstone griddle. Unlike boiling tortellini and tossing it in sauce, here we sear the pasta directly on the hot griddle, creating a crispy exterior that gives way to a soft, cheesy center. It’s a texture contrast you didn’t know you were missing.
The sauce comes together on the griddle too. No extra pots. No standing over the stove. I use garlic, heavy cream, and a touch of Parmesan for richness, but you can make it lighter with olive oil or even add a splash of white wine for brightness.
Vegetables like spinach, cherry tomatoes, mushrooms, or bell peppers add a pop of color and flavor while rounding out the dish nutritionally. You can keep it vegetarian or toss in cooked chicken, sausage, or shrimp for a protein boost.
This is also a great recipe to double or triple when feeding a crowd. Everything cooks fast and evenly on the wide griddle surface. It’s dinner-party pasta, street-food style.
You can even use store-bought tortellini straight from the fridge, no need to pre-boil it. Just toss it in oil, get it golden and crisp, then build your sauce around it.
Recipe Card
Blackstone Tortellini Recipe
4
servings10
minutes15
minutes540
kcalThis Blackstone tortellini recipe is a rich, flavorful pasta dish cooked entirely on a flat-top griddle. Crispy tortellini, sautéed vegetables, and a garlic cream sauce come together in one easy, satisfying meal.
Keep the screen of your device on
Ingredients
1 package 1 refrigerated cheese tortellini (about 18 ounces)
1 tablespoon 1 avocado or canola oil
2 tablespoons 2 unsalted butter
2 2 garlic cloves, minced
1 cup 1 cherry tomatoes, halved
1 cup 1 baby spinach
3/4 cup 3/4 heavy cream
1/4 cup 1/4 grated Parmesan
Salt and pepper to taste
Optional: red pepper flakes, chopped fresh basil
Directions
- Preheat your Blackstone griddle to medium heat. Drizzle oil across the cooking surface.
- Add the tortellini in a single layer and cook for about 6 to 8 minutes, flipping occasionally, until golden brown and lightly crisped.
- Move the tortellini to one side. On the other side, melt the butter and sauté garlic for 30 seconds until fragrant.
- Add cherry tomatoes and spinach to the garlic butter. Cook for 2 to 3 minutes until softened.
- Pour in the cream and stir gently, letting it simmer and thicken for 1 to 2 minutes.
- Combine everything together on the griddle and toss to coat the tortellini in the sauce. Sprinkle Parmesan over the top and season with salt, pepper, and red pepper flakes if using.
- Serve hot, garnished with fresh basil if desired.
Notes
- If using frozen tortellini, thaw it first or boil for 2 minutes before searing.
- Add grilled chicken or shrimp for extra protein.
- Swap cream with half-and-half for a lighter version.
Nutrition Facts
- Fat: 35g
- Sodium: 740mg
- Carbohydrates: 48g
- Protein: 28g
Like this recipe?
Follow @therecipemasterblog on Pinterest
Pro Tips for Blackstone Tortellini Recipe Success
1. Don’t overcrowd the griddle: Tortellini needs space to brown, so if you’re making a large batch, cook it in stages or push veggies to the side.
2. Use pre-cooked tortellini: This recipe is designed for refrigerated or frozen tortellini that’s already cooked or parboiled. If using dried tortellini, cook it beforehand.
3. Control the heat: Medium to medium-high heat works best. Too hot and the tortellini might burn before it crisps. Keep one zone cooler for sauces or veggies.
4. Oil matters: Use avocado oil or another high-heat oil for browning the pasta. Save the butter and cream for later to prevent burning.
5. Finish with freshness: Don’t skip a handful of chopped herbs or a sprinkle of lemon zest at the end. It lifts the dish and balances the richness.
Blackstone Tortellini Variations Worth Trying
Blackstone Tortellini Alfredo with Broccoli
This version keeps things classic. Start by adding steamed broccoli florets to the griddle during the last 5 minutes of cooking the tortellini. Toss everything in a creamy Alfredo sauce and sprinkle with black pepper. The roasted edges on the broccoli add a toasty contrast to the creamy sauce.
Spicy Cajun Blackstone Tortellini recipe
Want a Southern twist? Season the tortellini with Cajun seasoning before searing it. Toss with sautéed bell peppers and smoked sausage, then finish with a splash of cream and a dash of hot sauce. This one’s smoky, spicy, and absolutely craveable.
Pesto Blackstone Tortellini with Cherry Tomatoes
Spoon fresh pesto over the cooked tortellini and toss in a handful of blistered cherry tomatoes. The tomatoes burst on the griddle, adding sweetness to balance the bold, garlicky pesto. You can use store-bought pesto or make your own.
Blackstone Tortellini Primavera
For a lighter, veggie-packed version, use zucchini, red onion, spinach, and peas. Skip the cream and drizzle with olive oil and lemon juice. This is perfect as a spring or summer dinner when fresh produce is at its peak.
FAQs and Troubleshooting
Yes, absolutely. That’s the magic of the Blackstone tortellini recipe. You can use refrigerated or frozen (thawed) tortellini and cook it directly on the hot surface. It develops a delicious crispy texture that’s impossible to replicate in boiling water.
Not if you’re using refrigerated or pre-cooked tortellini. However, if you’re working with dried tortellini, you will need to boil it first until just tender. Then drain and sear on the griddle.
Yes. Use plant-based tortellini and swap dairy ingredients for vegan butter and cream alternatives. You can also bulk it up with more vegetables or grilled tofu.
Time to Sizzle Up Your Next Pasta Night
If you’ve never tried making tortellini on the griddle, this Blackstone tortellini recipe is going to be a game-changer. It combines the ease of a one-pan dinner with the bold flavor and texture that only a flat-top grill can deliver. I love how the pasta crisps up just slightly, the sauce hugs every bite, and the veggies bring color and freshness. It’s not just dinner, it’s a little moment of joy on a weeknight.
Whether you’re feeding a hungry family or making dinner for one, this recipe fits right in. It’s endlessly customizable, easy to clean up, and perfect for those nights when you want something comforting without the fuss of multiple pots and pans. You’ll never look at tortellini the same way again.
If you loved this Blackstone tortellini recipe, you might also enjoy my Grilled Chicken Skewers or this Grilled Chicken Orzo Salad with Avocado. Each of them is perfect for al fresco dining or a cozy meal indoors.
Leave a Reply