Roasted Vegetable Tortellini Bake

Roasted Vegetable Tortellini Bake is an easy cheesy recipe, that will easily make your next Meatless Monday the very best day of your week!

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, and we just enjoyed some leftovers 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 teaspoon Italian seasoning
sea salt, to taste
black pepper, to taste

- for the tortellini

½ tablespoon olive oil
3 cloves garlic, minced
½ teaspoon crushed red pepper (omit if you are sensitive to heat)
9-10 oz refrigerated three cheese tortellini
4 oz fresh spinach
½ 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 ½ tablespoon 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 ½ 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

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Roasted Vegetable Tortellini Bake

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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!

Course dinner

Total Time 45 minutes minutes

Servings 4

Author Rachel Singer

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 teaspoon Italian seasoning
• sea salt, to taste
• black pepper, to taste

For the tortellini

• ½ tablespoon olive oil
• 3 cloves garlic, minced
• ½ teaspoon crushed red pepper (omit if you are sensitive to heat)
• 9-10 oz refrigerated three cheese tortellini
• 4 oz fresh spinach
• ½ cup shredded Parmesan cheese
• 2 cups vegetable broth
• 8 oz mozzarella, shredded and divided

Get Recipe Ingredients

Instructions

• 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 ½ tablespoon 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 ½ 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.

Notes

Be sure to take that extra step of roasting the veggies to bring out their natural flavor & sweetness.

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