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When you think of grocery staples that make quick work of weeknight dinner, a pack of chicken breasts or a box of spaghetti likely come to mind. I’m urging you to add cheese tortellini to that list. Just about every supermarket sells packages of fresh tortellini in the dairy aisle, and it’s well worth grabbing a few of them during your weekly grocery shop.

Tortellini is a budget-friendly crowd-pleaser that’s ridiculously easy to make — it cooks in a matter of minutes in boiling water. Don’t just toss it with a plain ol’ jar of marinara, though. With just a minute or two of extra effort, you can turn cheese tortellini into something much more exciting. Here are five of our favorite ways to do so.

5 (5-Ingredient) Recipes with Cheese Tortellini

• The ingredients: Each recipe calls for just five ingredients, including fresh cheese tortellini. Olive oil, salt, and pepper are not included in the ingredient count.
• The cheese tortellini: Each recipe calls for 2 (9-ounce) packages of fresh cheese tortellini, which will serve 4 people. If you’d like to swap in frozen cheese tortellini, use 1 (16- to 20-ounce) bag.

Kitchn Daily

Garlic Butter Tortellini

Bring a large pot of salted water to a boil. Add 2 (9-ounce) packages fresh cheese tortellini; cook according to package instructions until al dente. Melt 4 tablespoons unsalted butter in a large skillet. Add 4 minced garlic cloves and sauté until fragrant, 1 minute. Remove from heat, stir in juice of 1/2 lemon, season with salt and pepper. Drain tortellini, add to sauce, and toss to coat. Garnish with grated Parmesan cheese.

Antipasto Tortellini

Bring a large pot of salted water to a boil. Drain 1 (12-ounce) jar marinated artichokes and 1 (12-ounce) jar roasted red peppers. Coarsely chop; place in large bowl. Remove casing from 1 (4-ounce) dry Italian salami, cube, add to bowl. Cube 1 (8-ounce) ball fresh mozzarella cheese, add to bowl. Stir to combine.

Add 2 (9-ounce) packages fresh cheese tortellini to the boiling water; cook according to package instructions until al dente. Drain well and add to bowl. Drizzle with olive oil, season with salt and pepper, and toss to combine.

Pesto Tortellini with Roasted Vegetables

Arrange a rack in the middle of the oven and heat to 425°F. Halve 1 medium zucchini lengthwise; slice into half moons. Cut 1 small red onion into 1-inch chunks. Place zucchini, onion, and 1 pint cherry or grape tomatoes on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper, toss well, and roast until tender and caramelized, 20 to 25 minutes. Meanwhile, bring a large pot of salted water to a boil.

Add 2 (9-ounce) packages fresh cheese tortellini to the boiling water; cook according to package instructions until al dente. Drain and return to pot. Add roasted vegetables and 1/3 cup basil pesto; toss to combine.

Get the full recipe: Pesto Tortellini with Roasted Vegetables

Taco Tortellini

Bring a large pot of salted water to a boil. Heat a large skillet over medium-high heat. Add 1 pound lean ground beef; season with 1 (1-ounce) packet taco seasoning. Pour in 1 (15-ounce) can diced tomatoes and their juices, bring to a simmer, and simmer gently while tortellini boils.

Add 2 (9-ounce) packages fresh cheese tortellini to boiling water; cook according to package instructions until al dente. Drain well, add to skillet. Sprinkle with 1/2 cup shredded Mexican cheese, and toss until cheese is just melted.

Creamy Mushroom Tortellini

Bring a large pot of salted water to a boil. Add 2 (9-ounce) packages fresh cheese tortellini; cook according to package instructions until al dente. Drain well.

Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add 8 ounces sliced cremini mushrooms, season with salt and pepper, and sauté until browned and tender, 5 minutes. Add 2 minced garlic cloves and sauté until fragrant, 1 minute. Add 1/2 cup half & half or heavy cream and simmer until slightly thickened, 5 minutes. Add cooked tortellini and toss to coat. Add 2 packed cups baby spinach, toss until wilted.

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