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    Home » Recipes » Vegetarian Pasta Recipes

    Jun 23, 2022 by Becca Heyes · This post may contain affiliate links · 37 Comments

    Creamy Mediterranean Tortellini Bake

    1.2K shares
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    Total time: 45 minutes
    Servings: 4 people
    5 from 6 votes
    Jump to Recipe Rate this Recipe

    Tortellini bake is like a regular pasta bake, but better! This cheesy Mediterranean tortellini bake is packed with roasted veggies and a luxurious creamy tomato sauce.

    A spoon taking a scoop of tortellini bake from a baking dish.

    I knew this tortellini bake would be good, but I don't think I realised just how good until I took my first bite. Not only does it contain my favourite creamy stuffed pasta, but also roasted vegetables, salty black olives, and oh-so-much gooey mozzarella cheese. Heaven on a plate!

    A gooey cheesy scoop of pasta bake being scooped from a dish.

    Vegetarian tortellini bake

    I make pasta bake fairly regularly, but tortellini bake takes a simple pasta bake to a whole new level.

    Why use plain pasta, when you can instead use little pockets of fresh tortellini, stuffed with creamy spinach and ricotta (or any other favourite filling!)?

    Ravioli would also work well, or any other shape of filled pasta.

    A cheesy vegetarian pasta bake in a dish with a scoop removed.

    Creamy tomato sauce

    The tortellini in this bake is coated in a silky and luxurious tomato and mascarpone sauce - one of my all-time favourite pasta sauces. It's super quick and easy to make, and the flavour is top notch.

    On this occasion, you can even mix the ingredients together straight in the baking dish, to save on washing up! And if there's anything that can make a meal taste even better, it's only using one pan - the knowledge that there aren't too many dishes to wash afterwards feels great.

    A portion of creamy tortellini bake in a bowl with green salad.

    Mediterranean vegetables

    Of course, I'm a big fan of veggies, so this pasta bake also contains plenty of roasted vegetables - I used red onion, pepper, and mushrooms.

    And, for an extra pop of Mediterranean flavour, I also added some sun-dried tomatoes and black olives. They really take this bake to the next level!

    Cheesy pasta bake in a white baking dish.

    How to make creamy Mediterranean tortellini bake

    Step 1: Roast the vegetables

    You can choose to use any vegetables that roast up nicely. I like to stick with Mediterranean-style veg, such as:

    • peppers (red, orange or yellow have more flavour than green)
    • mushrooms
    • onion or red onion
    • courgette (zucchini)
    • aubergine (eggplant)
    • asparagus

    Whatever you choose, mix all your vegetables together in a baking dish, and give them 20 minutes or so in the oven.

    Mediterranean vegetables in a baking dish before and after roasting.

    Step 2: Make the creamy tomato sauce

    I'm the queen of lazy shortcuts, so I mix the sauce ingredients right in the dish with the vegetables. Just add a tin of tomatoes and a good dollop of mascarpone cheese, and mix it all together.

    Not only does this mean you don't have to wash another separate pan, but the fact that the baking dish is already hot also helps to melt down the mascarpone, and creates that luscious sauce.

    At this point I also add a good handful of black olives and sun-dried tomatoes to really amp up the flavour.

    Roasted vegetables in a creamy tomato sauce in a dish.

    Step 3: Add the tortellini

    Add some cooked tortellini to the dish, and mix it well to coat it in the sauce and distribute the veg as evenly as you can.

    My favourite flavour of filled pasta is spinach and ricotta, but pretty much any flavour will work well in this tortellini bake. Fresh tortellini only takes about 3 or 4 minutes to cook in a pan of water, so it's much quicker than using regular pasta.

    Tortellini mixed with roasted vegetables and creamy tomato sauce in a baking dish.

    Step 4: Top with cheese and bake

    What good is a pasta bake without a gooey, crispy cheese topping? Just sprinkle the whole thing with a generous handful of grated cheese, then pop it in the oven to get nice and crispy.

    I love using a mozzarella-cheddar mix - the cheddar adds flavour, and the mozzarella helps it get all gooey and stringy. I often use the pre-grated stuff, as it's just so convenient - no shame.

    The end result is truly irresistible. You just know this is going to be good, don't you?

    Aerial view of a cheesy pasta bake with a crispy cheese topping.

    How to serve tortellini bake

    As with all pasta bakes, this tortellini bake is really hearty and filling, so it doesn't need much to go with it. I'd recommend a nice green salad, or perhaps some extra veg (I'm on an asparagus kick at the moment, which would make a nice side dish!).

    To be honest, if you can just get it onto a plate, rather than munching it all straight from the pan, you've done a good job.

    More Easy Pasta Bakes

    • Three Cheese Eggplant Parmesan Pasta Bake
    • Creamy bean and spinach pasta bake
    • Chickpea bolognese pasta bake
    • Baked Feta Mac and Cheese
    A large spoon taking a scoop of a cheesy vegetarian tortellini bake.

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    Creamy Mediterranean Tortellini Bake

    Tortellini bake is like a regular pasta bake, but better! This cheesy Mediterranean tortellini bake is packed with roasted veggies and a luxurious creamy tomato sauce.

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 6 votes
    Print Pin Comment
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4 people
    Calories: 555kcal
    Author: Becca Heyes
    (prevents your screen from going dark)

    Ingredients

    • 1 red onion, sliced or diced
    • 1 red pepper, diced
    • ~ 6 medium mushrooms, diced
    • 1 tablespoon oil
    • ~ 5 pieces sun-dried tomato (I used the ones marinated in oil), finely chopped
    • 2 tablespoon sliced black olives
    • 400 g tin (~ 1 ⅓ cups) chopped tomatoes
    • 2 tablespoon cream cheese or mascarpone
    • 1 teaspoon black pepper
    • 600 g fresh tortellini (I used spinach and ricotta flavour)
    • 100 g (~ 1 cup) grated cheese (I used a mozzarella and cheddar mix)

    Instructions

    • Add the chopped onion, peppers and mushrooms to a baking dish (mine measured approximately 8 x 8 inches, but it was a bit of a tight squeeze - slightly bigger would be better!). Toss them in a little oil, and roast at 190°C (Gas Mark 5 / 375°F) for around 20 minutes, until fairly soft.
    • While the vegetables are roasting, boil the tortellini in plenty of water, according to the instructions on the packet. Mine only took about 3-4 minutes. Drain and set aside.
    • When the vegetables are cooked, add the chopped sun-dried tomatoes and olives to the dish, along with the tin of tomatoes and the cream cheese. Mix well to combine, allowing the cheese to melt into a silky, creamy sauce. Season with a generous amount of black pepper.
    • Add the cooked tortellini to the dish, and carefully mix until the pasta is fully coated in the sauce, and the vegetables are fairly well distributed. Top with a generous handful of grated cheese, and return to the oven for a further 10 minutes or so, until the topping is crisped up to your liking.

    Notes

    Feel free to use whatever vegetables you have on hand, as long as you choose ones that will roast nicely in approximately the same time. Peppers, onions, mushrooms, zucchini, eggplant, asparagus, etc. will all work well.
    You can swap the tortellini for ravioli, or any other shape of filled pasta, if you like. Any flavour will work fine.

    Nutrition

    Serving: 1 portion - Calories: 555 kcal - Carbohydrates: 60.4 g - Protein: 21.1 g - Fat: 25.2 g - Saturated Fat: 11.6 g - Cholesterol: 27 mg - Sodium: 216 mg - Potassium: 510 mg - Fiber: 8.7 g - Sugar: 8.5 g - Calcium: 177 mg - Iron: 2 mg

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

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    Comments

    1. Jody says

      July 30, 2022 at 5:59 pm

      This has become a firm favourite. I added a little stock as we like ours a little saucier.5 stars

      Reply
    2. Healing Tomato says

      May 29, 2015 at 5:33 am

      I am practically drooling at this recipe. Talk about great comfort food. LOVE this recipe.

      Reply
    3. Mary says

      May 29, 2015 at 1:35 am

      This looks amazing! I love a great pasta dish!

      Reply
    4. Debra @ Bowl Me Over says

      May 29, 2015 at 1:30 am

      Ooey, gooey, deliciousness here! Looks fabulous!!

      Reply
    5. Debi @ Life Currents says

      May 28, 2015 at 9:38 pm

      This looks super yummy! And that crust on the bottom from the multicooker... oh, swoon!

      Reply
    6. [email protected] says

      May 28, 2015 at 8:44 pm

      How fabulous and cheesy, this is when cheesy is a good thing. Loving this recipe.

      Reply
    7. Diana Rambles says

      May 28, 2015 at 8:07 pm

      My kids would love this!!

      Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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