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

For picky eaters, you can reduce the garlic to 2 cloves or use 1 teaspoon of garlic powder instead of fresh garlic for a milder flavor. If your family likes extra cheesiness, stir an extra 1/4 cup of Parmesan into the tortellini before baking, or sprinkle a little shredded mozzarella on top along with the Parmesan (this will technically add a fifth ingredient, so keep that in mind if you’re sticking to the classic four).

To lighten it up slightly, you can use half the butter and add a splash of chicken broth when tossing the tortellini, though it won’t be quite as rich as the original. For a bit of color, scatter a handful of chopped fresh parsley or basil over the tortellini after baking.

If you need to make this ahead, you can parboil the tortellini, toss with the garlic butter and half the cheese, spread on the foil-lined sheet, and refrigerate for up to 4 hours; add a couple extra minutes to the baking time and top with the remaining cheese right before it goes into the oven.

Food safety tips: Always cook the tortellini according to package directions until they are at least al dente, and refrigerate any leftovers within 2 hours in a shallow container. Reheat leftovers in a 350°F (175°C) oven until steaming hot in the center (165°F/74°C) or warm individual portions in the microwave, adding a small pat of butter if they seem dry. Discard any tortellini that have sat out at room temperature for more than 2 hours. If using pre-grated Parmesan, check the date and keep it refrigerated according to the package instructions.