My grandmother passed down this 4 ingredient dish and it is pure comfort food

Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil, making sure the foil comes up the sides a bit to catch the butter. Lightly grease the foil with a small dab of butter or cooking spray to help prevent sticking.

Bring a large pot of salted water to a boil. Add the cheese tortellini and cook just until they float and are barely tender, 2–3 minutes less than the package directions (they will finish in the oven). Drain well, shaking the colander gently so excess water doesn’t thin the butter sauce.

While the tortellini cook, melt the butter in a small saucepan over low heat. Add the minced garlic and cook, stirring often, for 1–2 minutes until fragrant and just starting to turn a light golden color. Do not let the garlic brown too much or it will taste bitter. Remove from heat.

In a large bowl, combine the drained tortellini with the melted garlic butter and 1/2 cup of the grated Parmesan. Gently toss until every piece of tortellini is coated in the garlicky butter and cheese.

Spread the coated tortellini out in a single, even layer on the prepared foil-lined baking sheet. Scrape every bit of the garlic butter from the bowl over the pasta so nothing is wasted.

Sprinkle the remaining 1/2 cup Parmesan evenly over the top of the tortellini, making sure to cover as much of the surface as you can. This will create that crusty, golden cheese layer as it bakes.

Place the baking sheet in the preheated oven and bake for 15–20 minutes, or until the tortellini edges are lightly crisp, the garlic butter is bubbling, and the Parmesan on top is melted and golden brown with some crusty spots.

For an extra-crispy top, you can move the pan under the broiler for 1–2 minutes at the end, watching closely so the cheese does not burn.

Remove from the oven and let the tortellini rest on the sheet for 3–5 minutes; the butter will settle into a silky sauce and the cheese crust will firm up slightly. Serve straight from the pan or transfer to a warm serving dish, spooning any garlic butter and crispy cheese bits from the foil over the top.

Variations & Tips