With plenty of roasted broccoli, Kalamata olives and tomatoes this lighter cheese tortellini pasta bake doesn’t go overboard on the melted cheese.
1/2 pound broccoli florets
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound fresh cheese tortellini pasta
1–1/2 cups tomato sauce
1–14.5 ounce can diced tomatoes, juice drained
3/4 cup pitted Kalamata olives
1 cup shredded Italian blend cheese
Grated Parmesan for serving
Preheat the oven to 400 degrees F. Toss the broccoli with olive oil, salt and pepper on a sheet pan. Roast for 10 minutes until the broccoli starts to brown at the edges. Set aside and increase the oven temperature to 450 degrees F.
Cook the fresh tortellini according to package instructions. Drain and transfer to a large bowl. Fold in the tomato sauce. In a rectangular baking dish, layer the tortellini alternating with the broccoli, diced tomatoes, olives and shredded cheese. Bake for 10 minutes until the cheese has melted.