Begin by cooking the tortellini as per the package directions. Drain well and keep aside.

Heat your Blackstone griddle over medium settings and swirl in the olive oil to coat the surface.

Toss in the chopped onions and garlic. Include the diced bell peppers or any other vegetables you desire at this stage. Sauté until the onions are translucent and the veggies have softened.

Introduce the boiled tortellini to the griddle. Mix thoroughly, allowing the tortellini to absorb the savory flavors of the sautéed vegetables.

Evenly drizzle your selected pasta sauce over the tortellini and vegetable mix, stirring well to ensure all components are beautifully coated. For those opting for a cream-based sauce, consider lowering the heat to avoid any curdling.

Generously top with grated Parmesan cheese. The heat from the griddle and tortellini will melt the cheese, creating a delectably stringy texture.

Adjust the seasoning with kosher salt and black pepper. Finish off with a garnish of fresh basil or parsley.

Serve directly from the griddle for a charming, rustic presentation, or plate up in a serving dish as you see fit.