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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 minutes
    Servings: 4 people
    5 from 9 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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    📖 Printable Recipe

    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 9 votes
    Print Pin Comment
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes 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. Linda @ With A Blast says

      May 28, 2015 at 4:27 pm

      This is a wonderful recipe, Becca ! And I love the sundried-tomato you added !

      Reply
    2. Micaela Levachyov says

      May 28, 2015 at 11:47 am

      Wow, your recipe for tortellini bake looks really yummy. I tend to over-cook pasta too, so this is a great new way of cooking it for me!

      Reply
    3. Rhiannon says

      May 28, 2015 at 11:33 am

      Oh god, this looks so good. I'm trying to stick to healthy meals only but you might have twisted my arm with this one! Can't decide whether it's the cheese or the pasta that makes me feel hungriest.

      Reply
      • Becca @ Amuse Your Bouche says

        May 28, 2015 at 11:40 am

        Haha I generally try to eat quite healthily too but every now and then inspiration strikes and I just have to give in ;)

        Reply
    4. K @ Eat.Love.Live says

      May 28, 2015 at 11:31 am

      Oh my goodness, this looks so good. I've never thought to try tortellini in a bake. I can always count on your posts for some inspiration and kitchen creativeness! K x

      Reply
    5. Praveena says

      May 28, 2015 at 4:29 am

      OMG! I need this multicooker! Where do I get one in Australia? Otherwise its a sink full of dishes for me :(

      Reply
      • Becca @ Amuse Your Bouche says

        May 28, 2015 at 9:24 am

        Ooh I don't know! I'll ask for you :)

        Reply
      • Becca @ Amuse Your Bouche says

        May 28, 2015 at 2:41 pm

        So apparently you can buy online in Australia :) http://multicooker.com/au/

        Reply
        • Praveena says

          May 29, 2015 at 12:30 am

          Thanks for the follow up!

          Reply
    6. Jen says

      May 27, 2015 at 9:58 pm

      Never thought of cooking tortellini in a sauce before, makes perfect sense though as it's so easy to overdo them. Love the crispy cheesiness on the bottom, yum!

      Reply
    7. Dannii @ Hungry Healthy Happy says

      May 27, 2015 at 6:53 pm

      Now this is what you call comfort food. Look at all the cheesy deliciousness!

      Reply
    8. ManjiriK says

      May 27, 2015 at 3:31 pm

      I need a Redmond Multicooker in my life right now, life is so crazy busy that cooking elaborate meals is killing me and I am trying hard to be good and eat healthy so gazing at that cheesy heaven isnt helping either! hehehe

      Reply
      • Becca @ Amuse Your Bouche says

        May 28, 2015 at 9:24 am

        Haha sorry! The butternut squash stew is much healthier if you want some more multicooker inspiration ;)

        Reply
    9. Jacqueline Meldrum says

      May 27, 2015 at 12:37 pm

      You are torturing me here Becca and i am so trying to be good today.

      Oh by the way your share buttons aren't working for me, but I have stumbled and pinned.

      Reply
      • Becca @ Amuse Your Bouche says

        May 27, 2015 at 12:40 pm

        Haha sorry Jac ;) it's worth it though!

        And yes I know, I tried to swap to new sharing buttons a few days ago but haven't been able to get them to work, and their support team haven't been very helpful. Going to swap them back to the old ones I think, it's on my to do list for today! :)

        Reply
    10. Jeanne Horak-Druiff says

      May 27, 2015 at 12:05 pm

      Can't decide between tortellini and a baked lasagne? Hybridise them ;) Love the flavours in this bake and continue to be intrigued by the versatility of the Redmond multicooker!

      Reply
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    Hi, I'm Becca! I've been a vegetarian for over 25 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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