Baked Tortellini with Broccoli and Olives

5 from 3 votes

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If you are looking for a simple main dish that’s perfect for anything from a weeknight dinner to feeding a crowd, this baked tortellini is it. With tomatoes, broccoli, olives and spinach, it is a great vegetarian main dish that doesn’t require much work.

If you’re looking for another recipe with tortellini, try this Tortellini Pasta Salad.

Baked tortellini in a serving bowl.

Why You Need This Recipe

  • It involves minimal prep.  The only cutting you need to do is the broccoli florets. And yes, they are roasted before they are added to the casserole dish with the rest of the ingredients. That pre-roasting is at the same temperature, so I like to think of it as making the most of the oven. It’s important to roast the broccoli separately, so the stems are tender and you get that good roasted flavor.
  • A pasta bake is always a good choice for a filling vegetarian main. Rather than just sticking to pasta, sauce and cheese, I include broccoli, olives and spinach, so it feels complete. Then you can serve it with a salad, and you are good to go. No side dish is necessary for this easy dinner recipe.
  • This pasta bake is right for any type of dinner. That includes a quiet weeknight where you are looking to have leftovers to get you through the week ahead. It also works when you’re having people over and you want a dish that can be prepped right before everyone arrives, popped in the oven a little later and served hot for your guests.

The Ingredients

Ingredients including tortellini, olives, spinach, tomatoes, cheese, olive oil and broccoli.

This is what you need:

  • Tortellini: The recipe calls for fresh tortellini, which you can find in the refrigerator case at the grocery. It is up to you whether you keep it simple with cheese tortellini, or you can use one with ricotta and spinach or another variety.
  • Marinara sauce: Just like the pasta, this is where you can rely something store-bought. Pick out a jar of your favorite smooth tomato sauce or spaghetti sauce.
  • Tomatoes: I use a can big can of diced tomatoes. It’s important to drain out the juice. Otherwise you will end up with too much liquid.
  • Broccoli: Make sure not to skip roasting the broccoli. Just throwing it in will leave you with stems that are too crunchy and won’t work with the texture and bite of the tortellini.
  • Olives: Pitted Kalamata olives give the pasta something a bit salty here and there. I like having that range of interesting flavors.
  • Spinach: Including a couple cups of baby spinach is wonderful way to add greens without any effort. They will soften as they bake with the rest of the ingredients.
  • Cheese: This baked cheese tortellini recipe has 1-1/2 cups of shredded cheese. I prefer using an Italian cheese blend, so it has more to it than just mozzarella cheese. It’s even better if you can find thick-cut shreds. After you pull the pasta from the oven, you can top it with grated Parmesan cheese if you want.
  • Olive oil: Toss the broccoli in olive oil when you roast it.
  • Parsley: When it comes out of the oven, I garnish the baked tortellini with chopped parsley. You can substitute with fresh basil.
  • Salt & pepper season the broccoli. Since you are using store-brought, readymade fresh pasta and tomato sauce, the rest of the seasonings and aromatics like garlic and oregano should already be taken care of.

How To Make This Baked Tortellini

Preheat the oven to 400 degrees F. Grease a rectangular baking dish with non-stick cooking spray.

1. Toss the broccoli with olive oil, salt and pepper. Roast for about 10 minutes. The florets should be bright green and lightly browned at the edges.

2. Combine the tortellini, 2 cups pasta sauce, tomatoes, olives, spinach and half the cheese in a large bowl. Stir it all together.

Roasted broccoli on a sheet pan. Tortellini, olives, spinach and sauce stirred together in a bowl.

2. Spread a half-cup of the tomato sauce across the bottom of the baking dish.

4. Transfer the tortellini mixture into the dish.

Sauce spread in rectangular dish. Tortellini, olives, spinach and sauce in dish.

5. Scatter the roasted broccoli on top.

6. Spoon on the remaining tomato sauce.

Broccoli is added to assembled pasta bake. Then tomato sauce is dolloped on top.

7. Sprinkle the cheese on top.

8. Cover with aluminum foil and bake in the oven until the pasta is al dente and the cheese has melted, about 20-25 minutes. Switch the broiler on high and remove the foil to brown the top of the baked tortellini casserole. Then garnish with chopped parsley before serving.

Shredded cheese sprinkled over tortellini in dish. Finished pasta bake with melted cheese.

What To Serve with a Pasta Bake

This cheesy baked tortellini is a meal on its own. I usually skip any side dishes that require a lot of additional cooking. Try greens like an arugula salad with lemon vinaigrette, a classic house salad or an Italian chopped salad. You can also include garlic bread.

Leftovers & Storage

You can store leftovers in an airtight container in the fridge up to 4 days. To warm them, spoon out portions onto a lined sheet them and put them in a 350-degree F oven. You can also warm them in the microwave.


Do you need to boil the tortellini before baking it?

No, you do not have to boil it. Fresh tortellini does not take long to cook, so when it’s combined with the sauce and the rest of the casserole ingredients in the dish, it will bake until al dente in the oven.

How do you know the tortellini has finished baking?

First thing, the cheese should be melted on top of the entire dish. The baked pasta should be cooked, but still have some bite. Also, the tortellini filling should be hot and warmed through.

More Easy Pasta Recipes

Sheet Pan Gnocchi and Roasted Vegetables
Rigatoni Pasta & Tomato Sauce
Sun Dried Tomato Pasta
Baked Gnocchi with Mushrooms
One Pan Orecchiette

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Tortellini Pasta Bake

5 from 3 votes
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 10
Store-bought fresh tortellini is the hero ingredient in this easy pasta bake recipe with broccoli, tomatoes and olives.


  • Non-stick cooking spray
  • 2 cups broccoli florets
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 9- ounce packages fresh tortellini
  • 1-24 ounce jar marinara sauce
  • 1-14.5 ounce can diced tomatoes juices drained
  • 1 cup pitted Kalamata olives
  • 2 cups baby spinach
  • 1-1/2 cups shredded cheese Italian cheese blend


  • Preheat the oven to 400 degrees F. Grease a rectangular baking dish with non-stick cooking spray.
  • On a sheet pan, toss the broccoli with olive oil, salt and pepper. Spread into an even layer. Roast for 10 minutes until the florets are bright green and starting to brown at the edges.
  • In a large bowl, stir together the tortellini, 2 cups marinara sauce, diced tomatoes, olives, spinach, and 3/4 cup shredded cheese.
  • Spread 1/2 cup marinara sauce on the bottom of the baking dish.
  • Spoon the tortellini mixture from the bowl into the baking dish. Top with roasted broccoli and spoon on the remaining marinara sauce.
  • Sprinkle 3/4 cup shredded cheese on top.
  • Cover the dish with foil and bake for 20-25 minutes until the cheese has melted and the tortellini is al dente.
  • Turn the broiler on high. Remove the foil and lightly brown the cheese on top, about 1-2 minutes.
  • Garnish with chopped parsley before serving.


Serve with a simple arugula salad or an Italian chopped salad. You can also include garlic bread. 
Store leftovers in an airtight container in the refrigerator up to 4 days. Warm in a 350-degree F oven or in the microwave in smaller portions.


Calories: 265kcal | Carbohydrates: 30g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 1045mg | Potassium: 391mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1154IU | Vitamin C: 27mg | Calcium: 249mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Pasta
Cuisine: Italian
Did you make this recipe?Mention @lastingredient on Instagram and tag it #lastingredient!

Originally published October 14, 2019. Updated: November 28, 2022.

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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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Recipe Rating


  1. 5 stars
    This recipe is DELICIOUS!! I’ve made it 3 times in the last couple weeks and it’s a hit, even with the pickiest eaters. Reheats well the next day!