Do you have someone in your household who doesn’t think a dinner is a real meal unless it contains meat? Try easing that person into their next Meatless Monday with this hearty Roasted Vegetable Tortellini Bake: It’s entirely vegetarian, but sports enough cheese and pasta to keep even the most determined carnivore full and happy.
Because what’s even better than three cheese tortellini? That would be three cheese tortellini with more cheese, of course!
This flavorful roasted veggie tortellini bake also sports enough colorful roasted vegetables to keep me and High School Guy very happy — we just enjoyed some for lunch over here. (Be sure to take that extra step of roasting the veggies to bring out their natural flavor & sweetness.)
Take a few minutes to browse through the Meatless Monday category for additional vegetarian main dish ideas, too.
Roasted Vegetable Tortellini Bake
Ingredients
– for the veggies
Olive oil
One pint grape tomatoes
One red bell pepper, sliced into strips
One orange bell pepper, sliced into strips
1 medium onion, sliced
1 tsp Italian seasoning
sea salt, to taste
black pepper, to taste
– for the tortellini
1/2 Tbsp olive oil
3 cloves garlic, minced
1/2 tsp crushed red pepper (omit if you are sensitive to heat)
9-10 oz refrigerated three cheese tortellini
4 oz fresh spinach
1/2 cup shredded Parmesan cheese
2 cups vegetable broth
8 oz mozzarella, shredded and divided
Directions
Spread peppers, onions, and tomatoes out on a rimmed baking sheet drizzled with olive oil. Drizzle vegetables lightly with olive oil, then season with Italian seasoning, sea salt, and pepper and stir gently to coat. Spread veggies back out in a single layer and bake at 400 degrees for 20 minutes.
Meanwhile, heat 1/2 Tbsp olive oil in an oven-safe Dutch oven over medium-high heat until shimmering. Brown garlic and crushed red pepper in olive oil for one minute. Stir in broth, increase heat to high, and bring to a boil; add tortellini, stir, and return to a boil. Cook for two minutes, stirring occasionally.
Reduce heat to medium. Gently stir in Parmesan and 1/2 cup of the mozzarella for another minute, or until cheese is completely melted. Stir in spinach and cook for a couple more minutes until wilted, then gently stir in roasted veggies. Top with remaining mozzarella, then bake tortellini at 400 degrees for 15 minutes. Serve topped with chopped fresh parsley, if desired.
You can’t go wrong with all this cheese…
You really, really, can’t…
I mean: Really. 🙂
You can mix it up with different veggies, too — roasted broccoli would be great in here, as would mushrooms. Just keep it to a similar balance of pasta vs. veggies.
Roasted Vegetable Tortellini Bake, printable recipe
Roasted Vegetable Tortellini Bake is entirely vegetarian, but sports enough cheese and pasta to keep even the most determined carnivore full and happy. Because what's even better than three cheese tortellini? That would be three cheese tortellini with more cheese, of course!
- Olive oil
- One pint grape tomatoes
- One red bell pepper, sliced into strips
- One orange bell pepper, sliced into strips
- 1 medium onion, sliced
- 1 tsp Italian seasoning
- sea salt, to taste
- black pepper, to taste
- 1/2 Tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp crushed red pepper (omit if you are sensitive to heat)
- 9-10 oz refrigerated three cheese tortellini
- 4 oz fresh spinach
- 1/2 cup shredded Parmesan cheese
- 2 cups vegetable broth
- 8 oz mozzarella, shredded and divided
-
Spread peppers, onions, and tomatoes out on a rimmed baking sheet drizzled with olive oil. Drizzle vegetables lightly with olive oil, then season with Italian seasoning, sea salt, and pepper and stir gently to coat. Spread veggies back out in a single layer and bake at 400 degrees for 20 minutes.
-
Meanwhile, heat 1/2 Tbsp olive oil in an oven-safe Dutch oven over medium-high heat until shimmering. Brown garlic and crushed red pepper in olive oil for one minute. Stir in broth, increase heat to high, and bring to a boil; add tortellini, stir, and return to a boil. Cook for two minutes, stirring occasionally.
-
Reduce heat to medium. Gently stir in Parmesan and 1/2 cup of the mozzarella for another minute, or until cheese is completely melted. Stir in spinach and cook for a couple more minutes until wilted, then gently stir in roasted veggies. Top with remaining mozzarella, then bake tortellini at 400 degrees for 15 minutes. Serve topped with chopped fresh parsley, if desired.
Be sure to take that extra step of roasting the veggies to bring out their natural flavor & sweetness.
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Ronee says
This was absolutely delicious! What a difference the fresh cheeses made. Now that it is hot, hot, hot outside I cooked all this in my NuWave Convection Oven. I still followed the steps and directions…just used a different oven for the roasting and baking. This is most definitely a keeper! I will turn the left overs into a soup for a lunch by adding chicken broth and tomato sauce.
rachel says
I’m so glad you enjoyed it! It was cooler last week when I made it, phew, but the Nuwave is a great idea. 🙂
Mary Rudolph says
Omg! Yummy. This was so good. I had to improvise as my stove had chooses to die on me yesterday so I had to use the microwave and it turned out really good a little more soupy then it would of been if I had been able to use the stove. But I loved it. So good.
rachel says
Oh my gosh! So sorry about the stove, but glad it worked out! 🙂
Sarah says
One of the tastiest things I’ve made in a while! I normally don’t do meal plans because I don’t like the recipes, but so far, they all look really delish!
Michelle Hart says
Thumbs up all around the table, this was a hit! Thanks for sharing this delicious recipe!!!
Anne says
The flavor is delicious, but I must have done something wrong. My cheese that I stirred in ended up creating blobs of cheese and spinach. They were delicious blobs but made eating the pasta a little difficult.
I want to make this again because it is so delicious. Any ideas why my cheese turned blobby?
rachel says
It sounds like maybe it wasn’t warm enough to melt all the way? Sometimes stoves heat differently, so maybe try turning up the heat on the burner slightly, and keep stirring it in gently until it melts better.
Kate says
I don’t have a dutch oven… how can I make this without one?
rachel says
You can do the stove top part in a skillet or pan deep enough to hold all of the ingredients, then transfer everything to an oven-safe casserole dish right before topping with mozzarella in order to bake. The advantage to a Dutch oven is that it goes right from stove top to oven, but this way you’ll just be using an extra dish. 🙂
Kate says
Thanks! Duhhh… on my part! 🙂
rachel says
LOL no, it’s a valid question! Hope you enjoy. 🙂
Amanda H. says
This was very tasty and filling! My only advice would be to chop the spinach. I left the leaves whole as the recipe did not call for it to be chopped, but I also, like another commenter, ended up with a few large globs of cheese and spinach. Chopping it should help with a majority of the “globbing.” But let it be known that the taste was unaffected, and it’s just as delicious! Thanks for the yummy recipe! This one will certainly go into my regular winter rotation.
Laura says
So yummy and rather quick to prepare for a weeknight meal. Kids approved. We didn’t have the issue with the clumping spinach and when we add spinach to recipes we rarely taste it.
Lindsay says
I could eat this every single day! My family loves this for dinner! Truly delicious.