Tortellini Vegetable Bake – Easy Cozy Weeknight Dinner

If you’re craving a cozy, oven-baked dinner that feels comforting but still fresh and colorful, this Tortellini Vegetable Bake is about to become a favorite. Tender cheese tortellini, roasted vegetables, and a rich, savory sauce come together in one bubbling, golden dish that’s perfect for busy weeknights or relaxed weekend meals. It’s hearty without being heavy and packed with flavor in every bite.

Why You’ll Love This Recipe

• Comfort food made easy with simple ingredients and minimal prep
• Packed with vegetables, making it both nourishing and satisfying
• Perfect for meal prep and reheats beautifully for leftovers
• Customizable with your favorite seasonal vegetables
• Great for gatherings, potlucks, or cozy family dinners

Ingredients

• 1 (9–10 oz) package cheese tortellini
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 medium zucchini, chopped (about 1 cup)
• 1 pint cherry tomatoes, halved
• 1 small red onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups marinara sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper (adjust to taste)
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh basil, chopped (for garnish)

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. Cook the tortellini according to package instructions until just tender. Drain and set aside.
3. Prepare the vegetables by chopping them into bite-sized pieces for even cooking.
4. Toss vegetables with olive oil, garlic, Italian seasoning, salt, and black pepper.
5. Roast the vegetables on a baking sheet for about 15–20 minutes until slightly tender and caramelized.
6. Combine tortellini and vegetables in a large bowl with marinara sauce, mixing gently to coat everything evenly.
7. Transfer to the baking dish and spread evenly.
8. Top with mozzarella and Parmesan cheese, covering the surface generously.
9. Bake uncovered for 20–25 minutes, until the cheese is melted, bubbly, and lightly golden.
10. Garnish with fresh basil before serving for a bright, fresh finish.

Tips & Variations

• Use seasonal vegetables like broccoli, spinach, or mushrooms for variety throughout the year.
• Add protein such as chickpeas or white beans for a heartier version.
• Make it creamy by stirring a little ricotta or cream cheese into the sauce before baking.
• Boost the flavor with red pepper flakes or a drizzle of pesto before serving.
• Try different sauces, such as roasted red pepper sauce or a creamy tomato base.

Storage & Freezer Instructions

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Let the bake cool completely, then freeze in portions for up to 2 months.
• Reheating: Warm in the oven at 350°F until heated through, or microwave individual portions for a quick meal.

Serving & Pairing Ideas

• A crisp green salad with lemon vinaigrette
• Garlic bread or warm focaccia
• Roasted vegetables or steamed greens
• Sparkling water with lemon or a light herbal tea

Frequently Asked Questions

Can I make this tortellini vegetable bake ahead of time?

Yes, this dish is perfect for preparing in advance. You can assemble everything in the baking dish, cover it tightly, and refrigerate it for up to 24 hours before baking. When ready to cook, simply bake as directed, adding a few extra minutes if it’s coming straight from the fridge.

What kind of tortellini works best for this recipe?

Cheese tortellini is ideal because it complements the vegetables and sauce without overpowering them. Fresh or refrigerated tortellini tends to have the best texture, but frozen tortellini works well too—just cook it according to the package before assembling the bake.

Can I make this recipe dairy-free?

With a few swaps, yes. Use dairy-free tortellini if available and substitute plant-based mozzarella and Parmesan alternatives. The bake will still be flavorful and satisfying, especially with plenty of roasted vegetables and herbs.

How do I keep the bake from drying out?

The key is using enough sauce and not overbaking. Make sure the tortellini and vegetables are well coated before baking, and cover loosely with foil if the top starts browning too quickly.

Ready to Make It?

This Tortellini Vegetable Bake is one of those comforting recipes that fits effortlessly into real life—easy enough for weeknights, cozy enough for weekends, and flexible enough to make your own. If you’re looking for a warm, satisfying meal that everyone will enjoy, this one’s worth saving and trying soon.

You Might Also Like

• Homemade Chicken Nuggets – Crispy, golden, and perfect with dipping sauces.
• Creamy Chicken Florentine – Rich and comforting creamy chicken dish.
• Slow Cooker Garlic Butter Chicken – Easy, tender, and flavorful.
• Creamy Chicken and Spinach Pasta Bake – Cheesy, family-friendly pasta.

Print