Ingredients
Equipment
Method
- Step 1: Preheat your Blackstone griddle to medium heat. While it heats, slice the kielbasa and mushrooms. If using, halve the cherry tomatoes and tear or slice the fresh mozzarella.
- Step 2: Once the griddle is hot, toss the sliced kielbasa onto the surface and begin browning it to get crispy edges.
- Step 3: Next, add the frozen tortellini to the griddle. Drizzle a good amount of olive oil over both the kielbasa and the tortellini.
- Step 4: Add the sliced mushrooms to the griddle and drizzle another little drizzle of olive oil over them.
- Step 5: As everything starts to cook and warm through, gently combine the ingredients on the griddle, using spatulas for mixing.
- Step 6: When the kielbasa is browning and tortellini is softening, add the fresh spinach and cherry tomatoes (if using) to the griddle. Keep tossing and combining as the spinach wilts.
- Step 7: Just before serving (if using), scatter the fresh mozzarella over the top and let it sit for a minute to get gooey.
- Step 8: Continue cooking until the kielbasa has good color, the tortellini is cooked through, mushrooms are tender, and spinach is fully wilted. Scoop it all off the griddle and serve immediately.
Notes
Substitutions & Additions: Swap kielbasa with Italian sausage, chicken sausage, or veggie sausage. Change pasta to ravioli or gnocchi. Add bell peppers, onions, zucchini, or broccoli florets when adding mushrooms. Stir in pesto or light marinara sauce at the end. Sprinkle with grated Parmesan cheese. Tips for Success: Don't crowd the griddle; cook in batches if needed. Ensure proper preheating to medium. Use enough olive oil to coat ingredients and surface. Prep ingredients a day in advance. Add spinach towards the end as it wilts fast. Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on stovetop, microwave, or griddle.