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.
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!
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.
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 the knowledge that there aren’t too many dishes to wash afterwards.
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!
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)
- onion or red onion
- courgette (zucchini)
- aubergine (eggplant)
Whatever you choose, mix all your vegetables together in a baking dish, and give them 20 minutes or so in the oven.
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.
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.
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?
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.
Creamy Mediterranean Tortellini Bake
- 1 red onion, sliced or diced
- 1 red pepper, diced
- ~ 6 medium mushrooms, diced
- 1 Tbsp oil
- ~ 5 pieces sun-dried tomato (I used the ones marinated in oil), finely chopped
- 2 Tbsp sliced black olives
- 400 g tin (~ 1 1/3 cups) chopped tomatoes
- 2 Tbsp cream cheese or mascarpone
- 1 tsp 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)
- 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.
Note: nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/4 of the recipe.