Vegetarian Cheesy Tortellini Casserole

This Vegetarian Cheese-Stuffed Tortellini Casserole is packed with flavorful roasted vegetables and filling, fresh tortellini. You can use any kind of veggies you like, and they can easily be prepped ahead of time for a quick and easy weeknight meal. Serve with garlic bread and enjoy.

I wasn’t sure whether to call this recipe a “casserole” or a “bake,” but either way, it’s cheesy and delicious. Tortellini is so quick and easy to cook and makes for a super filling and flavorful dinner when baked with roasted veggies, pasta sauce, and cheese. Trust me when I say you want to add this Vegetarian Cheesy Tortellini Casserole to your meal plan next week!

Why You’ll Love This Cheesy Tortellini Bake!

• It’s super cheesy – If you like cheese, you will really enjoy this recipe!  It’s made using cheese-filled tortellini that also gets mixed with and topped with shredded mozzarella. There’s a little bit of cheese in every bite! 
• Great way to use up extra veggies – If you have some veggies going bad in the back of the refrigerator, chances are you can use them in this casserole. I used zucchini, squash, bell peppers, and onion, but feel free to add any other veggies you like.
• Easy and filling vegetarian dinner – Tortellini is great because if you buy the fresh kind, it’s ready in just about 5 minutes. This easy dinner is packed with veggies and protein and is sure to fill everyone up.

Vegetarian Cheesy Tortellini Casserole Recipe Ingredients

• Tortellini – I like to use the store-bought tortellini packages in the refrigerated section of the grocery store. I enjoy the fresh taste, and they cook really quickly. You can also use frozen or boxed tortellini if you prefer.
• Vegetables – I used zucchini, yellow squash, red and green bell peppers, and onion. The vegetables are roasted together, so you can really use any kind of veggies you like. 
• Pasta Sauce – I used one regular-sized jar of pasta sauce. Marinara sauce would also work well; I suggest avoiding pizza sauce because it tends to be thicker than what you would put on pasta.
• Cheese – In addition to the cheese in the tortellini, I also used a mixture of shredded mozzarella and Monterey jack. Any cheese that melts well will work. Vegan cheese can also be used.
• Herbs and Spices – The roasted vegetables are seasoned with garlic powder, paprika, onion powder, and dried oregano. I also like to throw some fresh basil and/or parsley into casserole for extra flavor.

How To Make This Easy Veggie Packed Tortellini Bake

1. Preheat oven to 450 degrees F. To a large sheetpan, add the diced zucchini, squash, bell peppers, and onion. Drizzle with olive oil and add the spices, salt and pepper. Use your hands to toss everything together until veggies are completely coated with oil and spices. Place vegetables in the oven and roast until fork tender and starting to brown, 20-25 minutes.
2. While vegetables are roasting, fill a large pot with water and bring to a boil over medium heat. Once boiling, add the tortellini and cook according to package directions, 4-5 minutes if using fresh. Drain tortellini well and then add back into the pot.
3. Next, add the pasta sauce, roasted vegetables, 1 cup of shredded cheese, and fresh herbs. Mix together well and pour mixture into an oven safe baking dish. Sprinkle the remaining 1 cup of shredded cheese over the top and cover lightly with aluminum foil.
4. Reduce the oven temperature to 425 degrees F and place the casserole in the oven. Allow to cook for about 20 minutes covered. Remove the foil and bake for another 10-15 minutes, until cheese is brown and bubbly. Let cool for a few minutes before enjoying.

Recipe Frequently Asked Questions

• Make this recipe gluten-free by using gluten-free tortellini. I’m not sure if that is sold at all regular grocery stores, but you should definitely be able to find some at Whole Foods or somewhere similar.
• You can make this recipe vegan by using vegan cheese tortellini, which you can probably buy at Whole Foods, and dairy-free mozzarella shreds.
• Can ravioli be used in place of tortellini? Yes, that would be a great option if you can’t find tortellini.
• How long do leftovers last? If stored in an airtight container in the refrigerator, leftovers should last about 4-5 days. Reheat in the microwave or a pan on the stove.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.

Looking For More Easy Vegetarian Baked Pasta Recipes?

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Vegetarian Cheesy Tortellini Casserole

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5 from 1 review

• Author: She Likes Food
• Total Time: 55 minutes
• Yield: 6-8 1x
• Diet: Vegetarian

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Description

This Vegetarian Cheesy Tortellini Casserole is packed with flavorful roasted vegetables and filling, fresh tortellini. You can use any kind of veggies you like and they can easily be prepped ahead of time, for a quick and easy weeknight meal! Serve with garlic bread and enjoy!

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Ingredients

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• 1 medium sized zucchini, diced (1–2 cups)
• 1 medium sized summer squash, diced (1–2 cups)
• 1 large red bell pepper, diced
• 2 large green bell pepper, diced
• 1/2 large red onion, diced
• 1/4 cup extra virgin olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (18 oz) bag fresh cheese tortellini, family size
• 1 (25 oz) jar pasta sauce, or marinara
• 2 cups shredded mozzarella cheese, divided
• 1/4 cup freshly chopped basil or parsley

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Instructions

1. Pre-heat oven to 450 degrees F.  To a large sheetpan, add the diced zucchini, squash, bell peppers and onion.  Drizzle with olive oil and add the spices, salt and pepper.  Use your hands to toss everything together, until veggies are completely coated with oil and spices.  Place vegetables in the oven and roast until fork tender and starting to brown, 20-25 minutes.
2. While vegetables are roasting, fill a large pot with water and bring to a boil over medium heat.  Once boiling, add in the tortellini and cook according to package directions, 4-5 minutes if using fresh.  Drain tortellini well and then add back into the pot.
3. Next, add in the pasta sauce, roasted vegetables, 1 cup shredded cheese and fresh herbs.  Mix together well and then pour mixture into an oven safe baking dish.  Sprinkle the remaining 1 cup of shredded cheese over the top and cover lightly with aluminum foil.
4. Reduce the oven temperature to 425 degrees F.  and place the casserole in the oven.  Allow to cook for about 20 minutes covered, remove the foil and bake for another 10-15 minutes, until cheese is brown and bubbly.  Let cool for a few minutes before enjoying.

Notes

If you want to add some heat to this casserole, a spoonful of crushed calabrian chili peppers would be great!

• Prep Time: 15 mins
• Cook Time: 40 mins
• Category: Dinner, Vegetarian
• Method: Stovetop, Oven
• Cuisine: Italian Inspired