Vegetarian oven-baked tortellini

Anyone else think that pasta tastes best after you’ve put it in the oven for a while? I think it soaks op the sauce more and it’ll melt your cheese for a tasty layer. This time I made a vegetarian oven-baked tortellini dish. As all dinner recipes on my website, this one is also meat-free. Instead of regular pasta, I used tortellini. Tortellini is a stuffed pasta shaped like rings. You can use regular pasta as well if that’s what you’ve got at hand. but I do think that using a stuffed pasta adds more flavor to this dish. Not a fan of tortellini? You can also use ravioli.
Just make sure to use vegetarian tortellini or ravioli, and not meat stuffed pasta. I used spinach tortellini for this oven dish, but feel free to pick a filling of your choice.
You’ll only need 7 ingredients for this oven-baked tortellini and it’s super easy to make. So it’s a great recipe for weekdays when you’re busy. Scroll down for the recipe of this vegetarian oven-baked tortellini.

Recipe vegetarian oven-baked tortellini

Ingredients (serves 4):
800 ml tomato Passata (or sieved tomatoes)
400 grams vegetarian tortellini or ravioli (I used spinach tortellini)
600 grams fresh spinach
250 grams ricotta cheese
80 grams grated cheese
Balsamic vinegar to taste
Fresh basil leaves

Pre-heat the oven-grill. Warm the tomato Passata in a big pan on medium fire for 5 minutes. Prepare the tortellini as stated on the package. Add half of the spinach to the Passata, you might need to do this in parts.
Add the tortellini to the sauce, stir well. Pour the pasta in an oven-proof dish. Divide the ricotta and the grated cheese over it. Put in the oven grill for 10 minutes.
Put the remaining spinach in a bowl and sprinkle with balsamic vinegar (I used the balsamic vinegar from Mazzetti). Sprinkle the fresh basil leaves over the vegetarian oven-baked tortellini and serve with the spinach salad.

You might also like my recipe for fried ravioli.

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