Creamy Mediterranean Tortellini Bake

Ingredients

• 1 lb Cheese tortellini (fresh or frozen)
• 1 Zucchini (medium, sliced into half-moons)
• 1 Red bell pepper (chopped)
• 0.5 Red onion (sliced)
• 2 tbsp Olive oil
• 2 cup Marinara sauce
• 0.5 cup Heavy cream
• 2 cup Baby spinach (fresh)
• 1.5 cup Mozzarella cheese (shredded)
• 1 tsp Dried oregano
• Salt and black pepper (to taste)

Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   On a large sheet pan, toss the sliced zucchini, chopped red bell pepper, and sliced red onion with 2 tablespoons of olive oil, salt, and pepper.

3. 3

   Roast the vegetables for 15-20 minutes until they are tender and slightly charred at the edges.

4. 4

   While the vegetables roast, cook the cheese tortellini in a large pot of salted boiling water according to the package directions, but drain them 1-2 minutes early so they remain slightly firm.

5. 5

   In a large mixing bowl or directly in a 9x13 inch baking dish, combine the cooked tortellini, roasted vegetables, marinara sauce, heavy cream, baby spinach, and dried oregano.

6. 6

   Stir the mixture well until the spinach begins to wilt slightly from the heat of the pasta and the sauce is creamy and evenly distributed.

7. 7

   Spread the mixture evenly in the baking dish and top with the shredded mozzarella cheese.

8. 8

   Bake for 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.

9. 9

   Remove from the oven and let rest for 5 minutes before serving.

Notes

You can add protein like grilled chicken or chickpeas for a heartier meal. Leftovers store well in the refrigerator for up to 3 days.

Nutrition per serving

• main
• vegetarian
• pasta
• baked
• dinner
• mediterranean
• comfort food