Roasted Vegetable Tortellini Bake
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!
Servings 4
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
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.