Description

Looking for a delicious vegetarian dinner that the whole family will love? This Mediterranean Tortellini Bake is packed with veggies and tons of flavor. It’s easy to make and comes together quickly. The vegetables can be customized based on what you and your family enjoy and. Serve with a side salad and bread.

Ingredients

Scale

1 (18 oz) package cheese tortellini
1 (24 oz) jar marinara sauce, or pasta sauce
1 (16 oz) can chickpeas, drained and rinsed
2 teaspoons olive oil
1/2 small red onion, diced
2–3 cloves garlic, minced
1/2 cup chopped roasted red peppers
1 cup chopped artichoke hearts (I used a 12 oz jar of marinated artichoke hearts)
1/3 cup sliced pepperoccini
1/3 cup sliced kalamata olives
2 tablespoons chopped capers
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes, or more if desired
2 tablespoons chopped fresh parsley
1 1/2 cups shredded mozzarella cheese
2 oz crumbled goat cheese
Salt, to taste

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Instructions

Pre-heat oven to 450 degrees F. Heat a large pot of water until boiling. Add in the tortellini and cook according to package directions. Once finished cooking, drain tortellini and set aside until ready to use.
Heat a large, oven safe, skillet over medium heat and add in the chopped onion, and a pinch of salt. Cook onion until softened, 1-2 minutes. Add in the garlic and cook for another minute, until fragrant.
Next, add in the artichoke hearts, kalamata olives, roasted red pepper, pepperoncini, capers, dried oregano, red pepper flakes and another pinch of salt. Cook everything together until mixture comes to a light simmer, 2-3 minutes.
Turn the heat off and then add in the cooked tortellini, chickpeas, marinara sauce and parsley. Give everything a good mix, until it is completely combined. Add the shredded mozzarella cheese to the top and then evenly sprinkle on the crumbled goat cheese.
Place skillet in oven, and bake until cheese is melted and tortellini is heated through, 25-30 minutes. Remove from the oven, let cool and enjoy.

Notes

If you don’t have an oven safe pan, you can cook the mixture in a pan and then transfer it to an oven safe baking dish before placing in the oven, like I did.

Prep Time: 25 mins
Cook Time: 40 mins
Category: Dinner, Vegetarian
Method: Stovetop, Oven
Cuisine: Greek Inspired