Wash the fresh broccoli florets thoroughly and measure out all your ingredients.

In a large pot, bring salted water to a rolling boil. Add the refrigerated cheese tortellini and cook according to the package instructions, about 3-5 minutes. During the last 2 minutes of cooking, add the broccoli florets. Drain the tortellini and broccoli together.

In a large mixing bowl, combine the drained tortellini and broccoli with olive oil, garlic powder, onion powder, salt, black pepper, and red pepper flakes. Stir until well coated.

Spread the tortellini and broccoli mixture onto a large baking sheet. Pour the marinara sauce over the top and sprinkle with mozzarella and Parmesan cheese.

Preheat your oven to 400°F. Bake for 15-20 minutes until the cheese is melted and bubbly.

Remove from the oven and let cool for a few minutes before serving.