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

This oven baked 4-ingredient garlic butter tortellini is one of those simple, soul-soothing dishes my grandmother used to make on busy weeknights. She believed comfort food didn’t need to be fussy or expensive, just warm, cheesy, and made with love. With just cheese tortellini, butter, garlic, and Parmesan, this bakes up on a foil-lined sheet pan into tender pasta coated in golden garlic butter and a crusty brown Parmesan top. It’s the kind of recipe you pull out when everyone’s tired, you don’t want a pile of dishes, and you still want something that feels like a hug in a bowl.

Serve this garlic butter tortellini hot from the oven with a simple green salad dressed in lemon and olive oil, or a side of steamed broccoli for some color on the plate. Warm garlic bread or a crusty baguette is perfect for soaking up any extra buttery sauce from the pan. If you like, add a small bowl of marinara on the side for dipping or drizzling, especially for kids who love red sauce. A glass of iced tea or a light red wine pairs nicely for the adults, while milk or sparkling water with lemon keeps it family-friendly.

Servings: 4

1 pound refrigerated cheese tortellini

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.

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.