Blackstone Grilled Kielbasa, Tortellini, & Spinach Casserole

Steps

1. 1

   Take the frozen tortellini out of the freezer and set it aside to partially defrost while you prepare the other ingredients. It is fine if it remains partly frozen when it goes onto the griddle.

2. 2

   Slice the kielbasa. For crispier pieces, cut it on the thinner side.

3. 3

   Clean the mushrooms and slice them.

4. 4

   Preheat a Blackstone griddle to medium heat.

5. 5

   Place the sliced kielbasa on the hot Blackstone. Spread it into an even layer and cook until it begins to brown and develop lightly crisp edges, turning as needed.

6. 6

   Add the partially defrosted tortellini to the griddle beside the kielbasa. Drizzle or spritz it with some extra-virgin olive oil to keep it moist as it cooks.

7. 7

   Cook the kielbasa and tortellini for a few minutes, turning and tossing them occasionally so they brown without sticking.

8. 8

   Add the sliced mushrooms to the griddle. Give the mushrooms a light spritz of extra-virgin olive oil and cook until they soften and begin to brown.

9. 9

   As the ingredients cook, gradually combine the kielbasa, tortellini, and mushrooms across the griddle so the pieces cook evenly and pick up the browned flavors.

10. 10

    Add the fresh spinach to the griddle. Toss it with the hot kielbasa, tortellini, and mushrooms until it wilts, about 1 to 2 minutes.

    Start 2-minute timer
11. 11

    If using, add the halved cherry tomatoes and toss them briefly with the other ingredients to warm them.

12. 12

    If using, add the fresh mozzarella balls right at the end and gently toss or leave them nestled among the hot ingredients until warmed and slightly softened.

13. 13

    Remove the mixture from the heat when the kielbasa and tortellini are starting to brown. Serve hot.