One Pan Ham and Cheese Tortellini is super creamy and flavorful! Everything is cooks together in one pan for a quick, family-friendly weeknight meal with easy clean up.
Ham and cheese are one of the great classic combo, so pairing ham and cheese tortellini to make this one pot meal was a no brainer. It’s loaded with chunks of real ham, tortellini, and loads of cheese.
It’s so easy – it’s a one pan recipe that is ready in 30 minutes, and with hardly any dishes to wash!
That savory ham and cheese combination is a classic that everyone loves.
It’s so creamy and cheesy!
Olive Oil – for sauteing the onion and garlic. You could also use canola or vegetable oil.
Onion and Garlic – both minced, for flavor.
Ham – if you have Leftover Ham, use that. But if you don’t you can buy a ham steak in the meat department.
ThreeCheese Tortellini – you can use fresh that’s found in the deli section or frozen. Even dried tortellini will work. Any of the above will take slightly different cook times.
Chicken Broth – I buy the low sodium version so I can control the salt. Plus the ham is pretty salty already.
Heavy Cream – to help form the sauce.
Mozzarella Cheese – freshly grated off the block; don’t use the pre-shredded because it doesn’t melt as well.
Parmesan Cheese – freshly grated off the block.
Parsley – fresh and minced for garnish.
How to Make One Pot Ham and Cheese Tortellini
Heat olive oil in a large, oven-safe skillet over medium heat. Dice up an onion and add it to the skillet and let them soften for several minutes.
Dice up some leftover ham into cubes (or buy it already cut up) and a couple cloves of garlic and add them to the skillet. Let the ham get nice and golden brown. Since it’s already fully cooked, you don’t have to worry about the ham cooking, just brown it til it looks pretty.
Add chicken broth, tortellini and heavy cream to the pan and stir until it’s all combined. Bring it to a boil and let it cook uncovered until most of the liquid is absorbed and the pasta is tender.
Stir in some Mozzarella and Parmesan cheeses. Taste and add kosher salt and black pepper if needed. Then top with more mozzarella and slide the skillet into the oven under the broiler. Watch it closely to avoid scorching, but let the cheese bubble and brown.
Garnish with some fresh minced parsley before serving.
What is tortellini?
Tortellini is an Italian stuffed pasta that originated in Italy. The pasta is wrapped around a filling and formed into a ring. Traditionally they are stuffed with meat (pork or beef) or cheese, or both. Today you can find them stuffed with beef, chicken, or cheese and they are widely available in fresh, frozen, and dried varieties.
How long do you cook tortellini?
Tortellini cooks very quickly. You’ll know they are done when the pasta puffs up a little and floats to the surface of the boiling water. Fresh tortellini takes 2-3 minutes, frozen takes 3-4 minutes and dried tortellini takes 10-11 minutes. Each package will have instructions, so be sure to follow them.
What cheeses are in tortellini?
This can vary by brand, but typically tortellini contains Ricotta cheese, Parmesan, and Romano cheeses. Sometimes included are Mozzarella, Fontina, and Mascarpone.
Spicy – If you want to add some heat to this dish, you can add half a teaspoon of red pepper flakes when you add the garlic.
Vegetables – You can add veggies, like broccoli, asparagus, or mushrooms.
Meat – I use ham because the ham and cheese combo is unbeatable. You could also use smoked sausage for the same flavors, but chicken will work too. Just would need to cook the chicken most of the way through before adding the tortellini.
Cheese – In place of or mixed with the Mozzarella, Fontina, or Gruyere would be a great choice. Jack cheese would also work.
You’ve got a great meal in one pan, but I always serve a veggie or a salad on the side. Here are a few options:
Storage: Leftovers should be placed in an airtight container and stored in the fridge no less than two hours after cooking. Store for up to 3-4 days.
Freezing: I do not recommend freezing this dish.
Reheating: Reheat in the microwave for 60-90 seconds in 30 second intervals.
If you don’t want to use the broiler, you can just place the lid on the pan for 5-10 minutes to melt the cheese on top. It won’t turn golden brown, but it will melt just fine.
Watch the tortellini closely as it cooks because it does cook quickly. If there is any liquid left in the pan, you can spoon some out before adding the cheese. A little liquid is ok because that’s the base of the sauce.
If you’re not a fan of ham, that’s ok! This recipe also works with leftover chicken.
Heat olive oil in a large, oven-safe skillet over medium heat. Add onion and cook, stirring often, until softened. Add diced ham and garlic and cook for several minutes, until browned.
Add chicken broth, tortellini and heavy cream. Stir until combined and bring to a boil. Simmer uncovered for about 8-10 minutes or until most of the liquid is absorbed and tortellini are tender.
Meanwhile, heat the broiler on your oven (place the rack in the center of your oven).
Remove from heat. Stir in half of the Mozzarella and all of the Parmesan cheese until melted.
Top with remaining Mozzarella and place under the pre-heated broiler for about 3-5 minutes, until golden and bubbly (watch closely to avoid burning). OR if you prefer not to use the broiler, cover and let sit for 5-7 minutes, or until cheese is melted.
Garnish with fresh, chopped parsley and serve immediately.
Storage: Leftovers should be placed in an airtight container and stored in the fridge no less than two hours after cooking. Store for up to 3-4 days.Freezing: I do not recommend freezing this dish.Reheating: Reheat in the microwave for 60-90 seconds in 30 second intervals.
Keyword cheese tortellini, ham and cheese tortellini
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.