This one-pan wonder combines store-bought tortellini with the peppery, cheesy goodness of traditional cacio e pepe for a quick and satisfying meal that feels restaurant-worthy. The tortellini gets beautifully seared before simmering to tender perfection, then tossed with wilted greens for a complete dinner that comes together in under 30 minutes.
Why You’ll Love This Recipe
This skillet tortellini is bound to become a weeknight favorite for several compelling reasons. First, it transforms convenient store-bought pasta into something truly special with minimal effort. The depth of flavor is impressive—searing the tortellini adds a delightful textural contrast while the signature cacio e pepe sauce creates a creamy, peppery coating without using any cream. It’s also a one-pan recipe, meaning fewer dishes to clean afterward. The addition of nutritious greens balances the richness, making this a complete meal in itself. From start to finish, you can have this sophisticated pasta dish on the table in just 25 minutes, perfect for busy evenings when you want something delicious without spending hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Olive oil serves dual purposes in this recipe—first for creating that beautiful sear on the tortellini, and then for adding richness and glossiness to the finished dish. Its fruity notes complement the peppery profile perfectly.
Fresh or frozen cheese tortellini forms the foundation of this dish. Store-bought tortellini provides convenience without sacrificing quality, with its tender pasta exterior and savory cheese filling.
Kosher salt enhances all the flavors in the dish while helping to season the pasta as it cooks in the minimal amount of water.
Freshly ground black pepper is the star flavor profile in this cacio e pepe variation. For authentic results, coarsely grind it yourself rather than using pre-ground pepper, which lacks the aromatic punch.
Water creates the base for the sauce, allowing the starch from the tortellini to release and form the creamy consistency characteristic of cacio e pepe.
Baby kale or spinach adds a nutritional boost and lovely color contrast. These tender greens wilt quickly from residual heat, making them perfect for this quick-cooking dish.
Pecorino Romano cheese brings sharp, salty flavor that defines cacio e pepe. This aged sheep’s milk cheese creates the creamy sauce when combined with the starchy pasta water and olive oil.
Directions
- Sear the tortellini: Heat 3 tablespoons of olive oil in a 12-inch cast iron skillet over medium heat until shimmering. Add the tortellini in an even layer. Cook, tossing occasionally, until nicely browned in spots, 2 to 4 minutes.
- Cook the tortellini: Add the water, kosher salt, and black pepper. Stir with a wooden spoon to combine, scraping up browned bits from the bottom of the pan. Cover with a lid or baking sheet and cook, stirring and scraping up any browned bits from the bottom of the pan occasionally, until the pasta is tender and glossy and almost all of the water has evaporated, 3 to 5 minutes.
- Stir in the greens and cheese, then serve: Remove from the heat and stir in the greens, handfuls at a time, until just wilted, about 2 minutes. Stir in the grated cheese and the remaining 2 tablespoons of olive oil. Serve garnished with additional grated cheese and freshly ground black pepper.
Servings and Timing
This recipe yields 4 generous servings. Preparation takes about 10 minutes, primarily for grating cheese and measuring ingredients. The cooking time is approximately 15 minutes, bringing the total time to 25 minutes. Each serving contains about 670 calories, with 33g of fat, 69g of carbohydrates, and 26g of protein, making it a substantial main course.
Variations
Protein Additions: For extra protein, add cooked chicken, Italian sausage. Brown the meat first, then remove it before searing the tortellini. Return the meat to the pan when adding the cheese.
Different Cheese Combinations: While traditional cacio e pepe uses Pecorino Romano, you can experiment with Parmesan or a combination of the two. For a creamier texture, add a small amount of mascarpone or cream cheese.
Vegetable Variations: Beyond spinach or kale, try adding cherry tomatoes, peas, asparagus tips, or zucchini. Hardier vegetables should be sautéed briefly before adding the tortellini.
Herb Enhancements: Fresh herbs like basil, parsley, or chives make excellent additions when sprinkled over the finished dish.
Lemon Brightener: Add lemon zest and a small squeeze of juice at the end for a bright, fresh twist that cuts through the richness.
Storage/Reheating
Refrigeration: Store leftover tortellini in an airtight container in the refrigerator for up to 5 days. The flavors often deepen and improve after a day, making this an excellent make-ahead dish.
Freezing: While possible, freezing isn’t ideal for this dish as the texture of the tortellini and sauce may change upon thawing. If you do freeze, use within 1 month for best quality.
Reheating: To reheat, add a splash of water or broth to a skillet, add the pasta, and warm over medium-low heat, stirring occasionally until heated through. Alternatively, microwave in 30-second intervals, stirring between each, until warm. A drizzle of fresh olive oil and an extra sprinkle of cheese after reheating will revive the dish.
FAQs
Why is my sauce breaking or clumping?
The most common reason for a broken sauce is heat management. Make sure to remove the skillet from heat before adding the cheese. Also, adding the cheese gradually while stirring continuously helps create a smooth sauce. If your cheese is clumping, it may be too cold—allow it to come to room temperature before using.
Can I use different types of tortellini?
Absolutely! While cheese tortellini works beautifully, feel free to use spinach, mushroom, or meat-filled varieties. The cooking time may vary slightly depending on the filling and whether you’re using fresh or frozen tortellini.
Why is cast iron recommended for this recipe?
Cast iron provides excellent heat retention and distribution, creating that perfect sear on the tortellini. However, any large skillet with a lid will work—just make sure it’s wide enough to hold the tortellini in a relatively even layer.
Is freshly grated cheese necessary?
Yes, for the best texture and meltability. Pre-grated cheese often contains anti-caking agents that can make your sauce grainy rather than smooth. Taking the extra minute to grate your own Pecorino Romano is well worth the effort.
What can I substitute for Pecorino Romano?
Parmesan cheese is the closest substitute, though it’s slightly less sharp and salty. Grana Padano or aged Asiago can also work in a pinch. Just remember that the distinctive flavor of Pecorino is central to traditional cacio e pepe.
Can I make this dish ahead of time?
Yes, though it’s best enjoyed freshly made. If preparing ahead, slightly undercook the tortellini and add a bit extra water when reheating to refresh the sauce.
Why isn’t my tortellini browning well?
The key to good browning is ensuring your oil is hot enough before adding the tortellini and not overcrowding the pan. Also, resist the urge to stir too frequently—give the pasta time to develop color before tossing.
How can I make this recipe creamier?
For an even creamier texture, you can add a splash of heavy cream or a tablespoon of butter when you add the cheese. However, authentic cacio e pepe relies on the starch from the pasta water combined with cheese to create its creamy consistency.
Can I use other greens besides spinach or kale?
Yes! Arugula adds a peppery bite that complements the dish well. Swiss chard or mustard greens also work, though they may need slightly longer to wilt properly.
What can I serve with this dish?
This one-pan meal is substantial on its own, but a simple green salad with a light vinaigrette makes a perfect accompaniment. For heartier appetites, serve with garlic bread or a light soup as a starter.
Conclusion
This Skillet Cacio e Pepe Tortellini With Wilted Greens beautifully balances convenience with culinary flair. By starting with store-bought tortellini and transforming it through thoughtful techniques—searing for texture, creating a cheese sauce without cream, and adding nutrient-rich greens—you end up with a sophisticated yet simple meal. The dish honors the beloved Roman classic cacio e pepe while putting a practical, modern spin on it that fits seamlessly into busy lifestyles. Whether you’re cooking for a weeknight family dinner or a casual gathering with friends, this one-pan wonder delivers impressive flavor with minimal effort. The combination of creamy cheese sauce, perfectly cooked pasta, and tender greens creates a balanced, satisfying meal that will likely earn a permanent spot in your recipe rotation.
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Skillet Cacio e Pepe Tortellini With Wilted Greens
- Total Time: 25 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
A quick and delicious skillet dish featuring cheese tortellini, classic cacio e pepe flavors, and wilted greens, perfect for a satisfying weeknight meal.
Ingredients
5 tablespoons olive oil, divided
2 (8 to 9-ounce) packages fresh cheese tortellini, or 1 (16- to 20-ounce) bag frozen cheese tortellini
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper, plus more for serving
1 1/2 cups water
3 ounces baby kale or spinach (about 3 packed cups)
1 cup finely grated Pecorino Romano cheese, plus more for serving
Instructions
- Heat 3 tablespoons of olive oil in a 12-inch cast iron skillet over medium heat until shimmering. Add the tortellini in an even layer and cook, tossing occasionally, until nicely browned in spots, 2 to 4 minutes.
- Add the water, kosher salt, and black pepper. Stir with a wooden spoon, scraping up browned bits from the bottom of the pan. Cover with a lid or baking sheet and cook, stirring occasionally, until the pasta is tender, glossy, and almost all of the water has evaporated, 3 to 5 minutes.
- Remove from the heat and stir in the greens, handfuls at a time, until just wilted, about 2 minutes. Stir in the grated Pecorino Romano cheese and the remaining 2 tablespoons of olive oil.
- Serve garnished with additional grated cheese and freshly ground black pepper. Refrigerate leftovers in an airtight container for up to 5 days.
Notes
If using a baking sheet as a lid, handle it with a potholder as it gets hot.
Refrigerate leftovers in an airtight container for up to 5 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 670
- Sugar: Not specified
- Sodium: Not specified
- Fat: 33g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 69g
- Fiber: Not specified
- Protein: 26g
- Cholesterol: Not specified
