There’s nothing quite as satisfying as a warm, cheesy vegetarian tortellini casserole bake fresh out of the oven. This hearty, flavor-packed dish combines cheese-filled tortellini, sautéed vegetables, and a creamy basil-infused sauce, all baked under a golden layer of melted cheese.
Perfect for weeknight dinners, potlucks, or meal prep, this vegetarian casserole is both comforting and nutritious. Whether you’re a pasta lover or just looking for an easy, filling meat-free dish, this cheesy baked tortellini is sure to become a favorite.
Why You’ll Love This Vegetarian Tortellini Casserole Bake
✔️ Creamy & Cheesy – A rich sauce and melted cheese make every bite irresistible.
✔️ Packed with Fresh Vegetables – Loaded with zucchini, mushrooms, carrots, and bell peppers.
✔️ Easy to Make – Simple steps and minimal prep time make this dish stress-free.
✔️ Perfect for Meal Prep – Make ahead and reheat for quick, satisfying meals.
✔️ Vegetarian Comfort Food – A hearty, filling dish with no meat needed!
Ingredients for Vegetarian Tortellini Casserole Bake
This recipe features fresh, wholesome ingredients that create a creamy, cheesy pasta bake with plenty of nutrients.
Main Ingredients
| Ingredient | Amount |
|---|---|
| Fresh cheese tortellini pasta | 2 packages |
| Carrot, diced (½-inch) | 1 large |
| Zucchini, diced (½-inch) | 1 medium |
| Garlic, minced | 2 cloves |
| White button mushrooms, sliced | 2 cups |
| Cherry tomatoes, halved | 1 cup |
| Red bell pepper, sliced | 1 |
| Unsalted butter | 1 tablespoon |
| Low-sodium vegetable stock | 1 ½ cups |
| All-purpose flour | 1 tablespoon |
| Softened cream cheese | 1 package |
| Fresh basil, julienned | 3 tablespoons |
| Shredded Italian cheese blend | 1 cup |
| Grated Parmesan cheese | ¼ cup |
| Kosher salt & black pepper | To taste |
Optional Additions for Extra Flavor
- Red pepper flakes – Adds a spicy kick.
- Spinach or kale – Boosts fiber and nutrients.
- Sun-dried tomatoes – For a deeper, tangy flavor.
- Crumbled feta or ricotta – For extra creaminess.
How to Make Vegetarian Tortellini Casserole Bake
Step 1: Cook the Tortellini
- Preheat your oven to 375°F (190°C).
- Boil a large pot of salted water and cook the cheese tortellini according to package instructions until al dente.
- Drain and set aside.
Step 2: Sauté the Vegetables
- In a large skillet, melt butter over medium heat.
- Add carrots, zucchini, mushrooms, and red bell pepper.
- Sauté for 5-7 minutes, until the vegetables are tender.
- Stir in the garlic and cherry tomatoes, cooking for another 2 minutes.
- Season with salt and black pepper to taste.
Step 3: Prepare the Creamy Sauce
- In a medium saucepan, bring the vegetable stock to a simmer over medium heat.
- In a small bowl, whisk together flour with a few tablespoons of warm broth to create a slurry.
- Slowly whisk the slurry into the saucepan, stirring constantly until slightly thickened.
- Add the softened cream cheese, whisking until smooth and creamy.
- Stir in the fresh basil and season with salt and pepper.
Step 4: Combine and Assemble
- In a large mixing bowl, combine the cooked tortellini, sautéed vegetables, and creamy sauce.
- Stir gently until the pasta is evenly coated.
- Transfer the mixture to a greased 9×13-inch baking dish.
Step 5: Add the Cheese and Bake
- Sprinkle the shredded Italian cheese blend and grated Parmesan evenly over the top.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and golden brown.
Step 6: Serve and Enjoy
- Remove from the oven and let the casserole rest for a few minutes.
- Garnish with fresh basil if desired.
- Serve warm and enjoy!
Serving Suggestions: What to Pair with This Dish
🔹 Garlic Bread – A crispy, buttery side to soak up the creamy sauce.
🔹 Green Salad – A fresh contrast to the rich, cheesy pasta.
🔹 Roasted Vegetables – Pairs well with extra roasted zucchini or asparagus.
🔹 Tomato Soup – A cozy, comforting pairing.
Health Benefits of This Vegetarian Tortellini Bake
This dish is comfort food with a nutritious twist—loaded with fresh vegetables and balanced flavors.
🥒 Zucchini
- Low in calories but high in fiber and antioxidants.
- Supports digestion and heart health.
🍅 Cherry Tomatoes
- Rich in vitamin C and lycopene, an antioxidant that supports skin and immune health.
🧀 Cheese Tortellini & Cream Cheese
- Provides protein and calcium for strong bones.
- Creates a creamy, satisfying texture.
🍄 Mushrooms
- Packed with B vitamins that help with energy production.
- Supports immune function with antioxidants.
How to Store and Reheat Leftovers
Refrigerator:
- Store in an airtight container for up to 4 days.
- Reheat in the oven at 350°F (175°C) for 10-12 minutes or microwave in 30-second increments.
Freezer:
- Freeze in portioned containers for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 |
| Protein | 16g |
| Carbohydrates | 38g |
| Fat | 15g |
| Fiber | 5g |
(Values may vary based on ingredient choices.)
Frequently Asked Questions (FAQ)
1. Can I use frozen tortellini instead of fresh?
Yes! Just boil frozen tortellini for a couple of minutes longer before using.
2. What can I use instead of cream cheese?
You can substitute it with ricotta cheese, Greek yogurt, or heavy cream for a different texture.
3. Can I add protein to this dish?
Absolutely! You can mix in tofu, white beans, or plant-based sausage for extra protein.
4. How do I make this dish gluten-free?
Use gluten-free tortellini and replace the all-purpose flour with cornstarch in the sauce.
5. Can I prepare this dish ahead of time?
Yes! Assemble the casserole, cover it, and refrigerate up to 24 hours before baking.
6. What other cheeses can I use?
Mozzarella, gouda, or fontina cheese all melt beautifully in this dish.
Final Thoughts: A Delicious & Comforting Meatless Meal
This vegetarian tortellini casserole bake is cheesy, hearty, and packed with flavor—perfect for an easy weeknight dinner or meal prep option. Whether you’re feeding a crowd or just craving a comforting, meat-free dish, this pasta bake is sure to satisfy.
Next time you want a cheesy, veggie-packed casserole, give this recipe a try—you won’t regret it!
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Vegetarian Tortellini Casserole Bake: A Hearty and Flavorful Dish
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Vegetarian Tortellini Casserole Bake is a cheesy, hearty, and flavorful dish that’s perfect for a cozy dinner. It features cheese-filled tortellini, sautéed vegetables, and a creamy basil-infused sauce, all baked together under a layer of melty Italian cheese.
Ingredients
- 2 packages fresh cheese tortellini pasta
- 1 large carrot, diced (½-inch pieces)
- 1 medium zucchini, diced (½-inch pieces)
- 2 cloves garlic, minced
- 2 cups sliced white button mushrooms
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, sliced
- 1 tablespoon unsalted butter
- 1 ½ cups low-sodium vegetable stock
- 1 tablespoon all-purpose flour
- 1 package softened cream cheese
- 3 tablespoons fresh basil, julienned
- 1 cup shredded Italian cheese blend
- ¼ cup grated Parmesan cheese
- Kosher salt & black pepper, to taste
Optional Additions:
- Red pepper flakes for spice
- Spinach or kale for extra greens
- Sun-dried tomatoes for a tangy flavor
- Crumbled feta or ricotta for added creaminess
Instructions
-
Preheat the Oven
- Preheat your oven to 375°F (190°C).
-
Cook the Tortellini
- Boil a large pot of salted water and cook the cheese tortellini until al dente, following package instructions.
- Drain and set aside.
-
Sauté the Vegetables
- In a large skillet, melt butter over medium heat.
- Add carrots, zucchini, mushrooms, and red bell pepper.
- Sauté for 5-7 minutes until tender.
- Stir in garlic and cherry tomatoes, cooking for another 2 minutes.
- Season with salt and black pepper to taste.
-
Prepare the Creamy Sauce
- In a medium saucepan, bring the vegetable stock to a simmer over medium heat.
- In a small bowl, whisk together flour with a few tablespoons of warm stock to create a slurry.
- Slowly whisk the slurry into the saucepan, stirring constantly until slightly thickened.
- Add the softened cream cheese, whisking until smooth and creamy.
- Stir in fresh basil and season with salt and black pepper.
-
Assemble the Casserole
- In a large mixing bowl, combine the cooked tortellini, sautéed vegetables, and creamy sauce.
- Gently stir until everything is evenly coated.
- Transfer the mixture to a greased 9×13-inch baking dish.
-
Bake the Casserole
- Sprinkle the shredded Italian cheese blend and grated Parmesan over the top.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and golden brown.
-
Serve and Enjoy
- Let the casserole rest for a few minutes before serving.
- Garnish with fresh basil and serve warm.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm in the oven at 350°F (175°C) for 10 minutes, or in the microwave for 30 seconds.
- Freezing: Freeze individual portions in an airtight container for up to 3 months. Thaw overnight before reheating.
- Make-Ahead Tip: Assemble the casserole, cover, and refrigerate up to 24 hours before baking.
- Gluten-Free Option: Use gluten-free tortellini and substitute cornstarch for flour.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-Inspired