Tortellini Vegetable Bake

5 from 1 vote

This is the best pasta vegetable bake ever! Delicious tortellini baked in a vegetable sauce with lots of cheese, comfort food at its best.

Prep Time20

Cook Time25

Total Time45

Course: Pasta and Rice

Cuisine: Italian

Servings: servings

Calories: 671kcal

Author: Adina

Equipment

Casserole dish about 10x8 inches/ 25x20 cm

Ingredients

1 lb fresh tortellini 450 g OR 250 g/ 9 oz dried ones, Note
1 medium onion
3 garlic cloves
4 red bell peppers
1-2 tablespoons olive oil
1 teaspoon dried oregano
7 oz cherry tomatoes 200 g
½ cup vegetable stock 125 ml
1½ cup feta 125 g
1½ cup cheese Gouda, Cheddar, grated, 125 g
fine sea salt and black pepper
basil optional

Instructions

Preheat the oven to 360°F/ 180°C.
Cook tortellini according to the packet's instructions. Fresh pasta only needs 1 or 2 minutes; dried pasta takes longer (check the packet's instructions). Drain well and return the pasta to the pan.
1 lb fresh tortellini/ 450 g or 250 g/ 9 oz dried tortellini
Chop vegetables: In the meantime, chop the onion, garlic cloves, and bell peppers very finely.
1 medium onion + 3 garlic cloves + 4 red bell peppers
Saute vegetables: Heat the oil in a large pan, add the onion cubes, and cook until translucent. Add the garlic and the peppers and cook for about 5 minutes until the vegetables are soft. Add the salt, pepper, and oregano.
1-2 tablespoons olive oil + 1 teaspoon dried oregano + fine sea salt and black pepper
Simmer: Chop the tomatoes and add them to the pan together with the vegetable stock. Let cook for 5 minutes more.
7 oz cherry tomatoes/ 200 g + ½ cup vegetable stock/ 125 ml
Combine: Add the sauce to the tortellini in the pan, add the crumbled feta, and mix well. Adjust the taste with more salt and pepper if necessary.
1½ cup feta/ 125 g + 1½ cup cheese/ 125 g
Assemble the dish: Brush the casserole dish with a little olive oil. Add the pasta mixture to the dish and sprinkle everything with the grated cheese.
Bake tortellini vegetable bake: for about 20 minutes or until golden brown and heated through. Garnish with fresh basil and serve with a green salad.

Notes

I used fresh tortellini (not homemade) filled with spinach and ricotta, but you can choose any filling you like. If you only have dry tortellini, cook about 250 g/ 8.8 oz according to the packet's instructions, you will have roughly the same amount of cooked tortellini in the end.

Nutrition