Cheesy baked tortellini with vegetables

Creamy cheesy baked tortellini with vegetables are sure to be a crowd pleaser! Filled with tons of veggie and delicious four cheeses tortellini, this cheesy tortellini bake is super easy and ready in no time! Perfect dinner idea on those crazy busy weeknights!

This yummy and easy baked tortellini recipe is not only healthy but easy and quite quick to put together with frozen tortellini. We’ve made this tortellini bake in about 30 minutes, spending the most time on cutting the vegetables, roasting them lightly and then waiting impatiently for our delicious baked tortellini casserole to bake to perfection! The perfect dinner idea on busy weeknight when cooking is the last thing on your mind!

We do our best to incorporate whatever veggie we can find in all sorts of delicious, comforting recipes like this baked tortellini recipe! Even if most of those vegetables are frozen! Comfort food can be created with healthy ingredients too! This baked tortellini casserole is one of our go-to-recipes when we crave comfort food but feel too guilty to indulge in recipes that are full of fats, high cholesterol and calories.

How to cook baked tortellini

Ingredients you need

To cook this delicious baked tortellini dish, you will need the following ingredients:

• Vegetable oil: This is used to lightly coat the vegetables before roasting them in the oven. You can use any type of cooking oil, such as olive oil or avocado oil.
• Onion (finely diced): Adds a savory flavor and texture to the dish. Make sure to finely dice the onion so it cooks evenly with the other vegetables.
• Large bell pepper (diced): Adds a nice pop of color and sweetness to balance out the savory flavors in the dish.
• Zucchini (diced): Another colorful and nutritious addition to the dish. Make sure to dice the zucchini into small pieces so it cooks evenly with the other vegetables.
• Frozen vegetable mix (such as carrots, peas, green beans and corn): This is a convenient way to add more vegetables to the dish without having to chop them all individually. You can use any combination of frozen vegetables that you prefer.
• Garlic (minced): Adds a delicious garlic flavor to the dish. You can use fresh minced garlic or pre-minced garlic from a jar.
• Dry thyme, oregano and basil: These herbs add a savory and earthy flavor profile to the dish. You can use fresh or dried herbs, depending on your preference.
• Salt and pepper to taste: Add salt and pepper to the vegetables according to your taste. Keep in mind that the tortellini and marinara sauce may also have some salt, so adjust accordingly.
• Four cheese tortellini pasta: The star of this dish! We recommend using a high-quality four cheese tortellini for maximum flavor.
• Marinara sauce: This will be the base of our creamy sauce in the baked tortellini. Use your favorite store-bought or homemade marinara sauce.
• Olive oil, eggs, sour cream: The olive oil adds richness, while the eggs and sour cream bind everything together for a deliciously creamy texture.

Substitutes

• If you don’t have access to four cheese tortellini, you can use any type of tortellini or even ravioli in this dish.
• Instead of marinara sauce, you can use alfredo sauce for a creamy white sauce option.
• If you don’t have sour cream, you can substitute with plain Greek yogurt for a healthier alternative or heavy cream.

Equipment needed

• Baking dish: You will need a large baking dish to hold all the ingredients for this baked tortellini recipe. A 9×13 inch or larger size is recommended.
• Mixing bowl and whisk: The mixing bowl and whisk will be used to combine the olive eggs and sour cream for the creamy sauce.
• Aluminum foil: This will be used to cover the baking dish while it bakes in the oven.

Instructions

1. Pre heat the oven at 400 F
2. Heat the oil in a large non stick skillet and sauté onions on high heat until glassy, about 2 minutes.
3. Add the rest of the vegetables and roast for 10 minutes until just a little soft but still crunchy.
4. Meanwhile cook the tortellini. Bring 60 oz water to a rolling boil and add tortellini. Boil for about 2 minutes (3-4 if the pasta was frozen). When ready, drain through a sieve and discard the water.
5. In another non stick skillet or pan, add the cooked tortellini, olive oil and the tomato sauce.
6. Add all the herbs, salt and pepper and cook on high for about 2 minutes.
7. Add salt and pepper to taste (you might not even need to add salt)
8. Transfer the roasted vegetables and the cooked tortellini to a large baking dish.
9. In a medium bowl, whisk the eggs until foamy.
10. Add the sour cream and whisk to incorporate well.
11. Pour the sour cream mixture over the veggie and tortellini and mix to coat.
12. Bake for 20 minutes or until the top gets a golden crust

Tips

• You can use fresh vegetables instead of frozen, but make sure to adjust the cooking time accordingly.
• For a healthier option, you can use whole wheat or vegetable-based tortellini.
• Feel free to add other ingredients such as diced chicken or sausage for a protein boost. Just make sure to cook them before adding them to the dish.
• This baked tortellini can also be prepared ahead of time and stored in the fridge until ready to bake. Just add an extra 5 minutes to the baking time.

Recipe variations

• Veggie Overload: If you are a vegetable lover, feel free to add even more of your favorite veggies to this dish. Mushrooms, spinach, and broccoli are excellent choices that blend well with the existing ingredients.
• Spicy Kick: If you enjoy a bit of heat, consider adding some red pepper flakes or a diced jalapeño to the vegetable mix for an extra spicy kick.
• Cheese Lovers: For those who can’t get enough cheese, sprinkle some shredded mozzarella or Parmesan cheese on top of the casserole before baking. It will add a beautifully crispy cheesy layer.
• Gluten-Free Option: For those who need to avoid gluten, you can substitute the regular tortellini with a gluten-free version available at most grocery stores.

Frequently asked questions

Can I use fresh vegetables instead of frozen?

Yes, you can use fresh vegetables for this dish as well. Just make sure to adjust the cooking time accordingly.

Can I prepare this dish ahead of time?

Yes, you can prepare this baked tortellini ahead of time and store it in the fridge until ready to bake. Just add an extra 5 minutes to the baking time.

What to serve with baked tortellini?

This casserole dish can be a complete meal on its own, but you can also serve it with a side salad or some garlic bread for a more filling meal. Additionally, you could also pair it with your favorite protein, such as chicken or fish.

Storing and reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply place the desired amount of tortellini in a microwave-safe dish and heat until warmed through. You can also reheat it in the oven at 350 F for about 15-20 minutes.

Freezing is not recommended as the texture of the pasta may change when thawed and reheated. It is best to enjoy this dish fresh for maximum flavor and texture.

More pasta recipes you might like:

• Beef pasta recipe
• Tomato chickpea pasta
• Creamy baked pasta with ham
• Tomato ravioli soup
• Egg drop soup with pasta
• Chicken Ragu recipe

This baked tortellini recipe is a delicious and easy way to get your fill of vegetables while enjoying a hearty and comforting meal. With its creamy sauce, flavorful herbs, and cheesy tortellini, it’s sure to be a hit with your family and friends. Happy cooking!

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Cheesy baked tortellini with vegetables

Creamy baked tortellini with vegetables - quick, easy dinner for busy weeknights. Filled with veggies and cheese, it's sure to please any crowd!

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Dinner, Main Course

Cuisine: American

Keyword: baked tortellini

Servings: 4 people

Calories: 588kcal

Author: Petro Neagu

Cook ModePrevent your screen from going into sleep mode

Ingredients

• 2 tablespoons vegetable oil
• 1 onion finely diced
• 1 large bell pepper diced
• 1/2 zucchini diced
• 1 cup frozen vegetable mix such as carrots, peas, green beans and corn
• 4 cloves garlic minced
• 1 teaspoon dry thyme
• 1/2 teaspoon dry oregano
• 1/2 teaspoon dry basil
• salt and pepper to taste salt depends on the saltiness of the tortellini
• 9 oz package four cheese tortellini pasta
• half a 25 oz jar marinara sauce
• 1 tablespoon olive oil
• 4 large eggs
• 1 cup sour cream

Equipment

• baking dish
• mixing bowl
• whisk

Instructions

• Pre heat the oven at 400 F
• Heat the oil in a large non stick skillet and saute onions on high heat until glassy, about 2 minutes.
  
• Add the rest of the vegetables and roast for 10 minutes until just a little soft but still crunchy.
  
• Meanwhile cook the tortellini. Bring 60 oz water to a rolling boil and add tortellini. Boil for about 2 minutes (3-4 if the pasta was frozen). When ready, strain through a sieve and discard the water.
• In another non stick skillet, add the cooked tortellini, olive oil and the pasta sauce.
  
• Add all the herbs, salt and pepper and cook on high for about 2 minutes. 
• Add salt and pepper to taste (you might not even need to add salt)
• Transfer the roasted vegetables and the cooked tortellini to a large baking dish.
• In a medium bowl, whisk the eggs until foamy.
  
• Add the sour cream and whisk to incorporate well.
  
• Pour the sour cream mixture over the veggie and tortellini and mix to coat.
  
• Bake for 20 minutes or until the top gets a golden crust
  

Nutrition

Serving: 1g | Calories: 588kcal | Carbohydrates: 52g | Protein: 19g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 238mg | Sodium: 676mg | Potassium: 417mg | Fiber: 7g | Sugar: 7g | Vitamin A: 4030IU | Vitamin C: 51mg | Calcium: 212mg | Iron: 3mg

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