Tortellini Pasta Bake
Store-bought fresh tortellini is the hero ingredient in this easy pasta bake recipe with broccoli, tomatoes, olives and spinach.
Servings: 10
Ingredients
- Oil for baking dish
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 9-ounce packages fresh tortellini
- 4 ounce jar marinara sauce
- 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
Instructions
- Preheat the oven to 400 degrees F. Grease a 13-inch x 9-inch rectangular baking dish with oil.
- On a sheet pan, toss the broccoli with olive oil, salt and pepper. Spread into a single 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.
Notes
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.
Nutrition
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