Ratatouille Tortellini Bake
Transform your weeknight dinner into a Mediterranean masterpiece with this Ratatouille Tortellini Bake! This dish combines the rustic flavors of classic ratatouille—softened eggplant, zucchini, bell peppers, and a fragrant tomato-garlic sauce—with the comforting richness of cheesy tortellini, all baked under a golden, bubbling blanket of mozzarella and Parmesan cheese. Perfectly balanced with dried herbs and optional fresh basil garnish, this easy-to-make casserole is a hearty, vegetarian delight prepared in under an hour. Whether you're feeding the family or wowing dinner guests, this one-pan recipe is bound to become a go-to favorite. Indulge in bold, garden-fresh flavors with this must-try ratatouille pasta bake!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Eggplant
- 1 medium, diced Zucchini
- 1 large, diced Red bell pepper
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 15 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 16 ounces Cheese tortellini (fresh or refrigerated)
- 2 cups, shredded Mozzarella cheese
- 0.5 cups, grated Parmesan cheese
- 0.25 cups, chopped (optional) Fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Heat olive oil in a large skillet over medium heat. Add the diced eggplant, zucchini, red bell pepper, and onion. Cook for 6-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Stir in the canned diced tomatoes and their juices, tomato paste, dried basil, dried oregano, salt, and black pepper. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
Meanwhile, bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions until just shy of al dente (they will finish cooking in the oven). Drain well.
In the prepared baking dish, spread a thin layer of the vegetable-tomato sauce on the bottom. Add the cooked tortellini and evenly distribute the remaining ratatouille sauce over the top.
Sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over the tortellini and sauce.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with fresh basil leaves, if desired, before serving.
Nutrition Facts
Calories |
3068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.9 g | 179% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 6744 mg | 293% | |
| Total Carbohydrate | 322.7 g | 117% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 70.5 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 2960 mg | 228% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 4155 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
