This Mediterranean vegetable tortelloni pasta bake is the sort of dinner that makes you feel like a total genius in the kitchen… while actually being incredibly easy to make!
If you’ve ever bought a packet of fresh tortelloni from the supermarket and wondered how to turn it into a proper dinner, this recipe is exactly what you need. With a few colourful vegetables, a rich tomato sauce and a generous layer of melted cheese, that humble packet of pasta becomes a bubbling, golden vegetarian pasta bake that the whole family will love.
It’s comforting, satisfying and packed with Mediterranean flavours – sweet peppers, juicy tomatoes, briny olives and creamy feta. The tortelloni cooks right in the sauce, soaking up all that flavour, and then the whole dish goes into the oven until the cheese melts into a gloriously golden topping.
And the best bit? It’s ridiculously flexible. This is one of those brilliant “use what you have in the fridge” dinners that always turns out delicious.
In other words: a PERFECT weeknight dinner.
And if you love pasta for dinner, make sure you check out all of my easy weeknight pasta recipes here.
Why This Vegetable Tortelloni Pasta Bake Works So Well
Fresh tortelloni is one of those fantastic supermarket shortcuts that deserves to be used more often. Because the pasta is already filled and fresh, it only needs a short time in the sauce to become perfectly tender.
Instead of boiling it separately (which can sometimes make stuffed pasta a bit soggy), the tortelloni cooks directly in the tomato sauce, absorbing flavour as it softens.
That means:
- fewer pans to wash
- a richer, more flavourful dish
- a pasta bake that stays perfectly saucy rather than dry
The vegetables add sweetness and freshness, while the mozzarella and feta topping brings that irresistible cheesy finish.
Ingredients, Substitutions and Variations
One of the joys of this recipe is how flexible it is. Think of it as a template for an easy Mediterranean pasta bake.
- Tortelloni – Fresh tortelloni works brilliantly here. I used spinach and ricotta tortelloni, but any filling will work – cheese, mushroom, pesto or even meat. You can also substitute fresh tortellini, fresh ravioli or in fact any stuffed pasta.
- Tomatoes – Fresh tomatoes add sweetness and freshness to the sauce. Cherry tomatoes are particularly good because they burst and soften quickly. If you don’t have fresh tomatoes, chopped tinned tomatoes will work just as well.
- Bell peppers – Peppers add colour, sweetness and texture. A mix of red, yellow and orange peppers gives the best flavour and makes the dish look lovely too.
- Black olives – Olives add that classic Mediterranean salty depth. If you’re not an olive fan you can simply leave them out, but they really do make the dish special.
- Passata – Passata creates a rich, smooth tomato base for the pasta bake. It coats the tortelloni beautifully. You could also use chopped tomatoes or a jar of tomato pasta sauce.
- Mixed herbs and garlic powder – These give instant flavour without needing to chop lots of ingredients. If you prefer, you can use fresh garlic and fresh herbs instead.
- Mozzarella – Mozzarella melts into that irresistible stretchy topping we all love on pasta bakes.
- Feta – Feta adds little pockets of salty creaminess that work beautifully with the tomato sauce. The combination of mozzarella and feta is absolutely DELICIOUS!
How to Cook Tortelloni Pasta Bake
1. Cook the vegetables
Start by roughly chopping the tomatoes and slicing the peppers.
Heat the olive oil in a large saucepan and add the vegetables. Cook over a medium heat for 5–10 minutes, stirring occasionally, until they soften and begin to release their juices.
Your kitchen should already smell AMAZING at this point!
2. Add the sauce
Pour in the passata and add the mixed herbs and garlic powder. Season with salt and pepper.
Bring the mixture to a gentle simmer.
3. Add the tortelloni
Stir the fresh tortelloni directly into the sauce.
This is the clever bit – the tortelloni will soften and cook right in the sauce, soaking up all that delicious flavour.
4. Assemble the pasta bake
Tip the mixture into an ovenproof dish if your pan isn’t suitable for the oven. Sprinkle the grated mozzarella over the top and crumble the feta evenly across the dish.
Bake at 200°C for around 30 minutes, until the top is golden, bubbling and irresistibly cheesy.
The Best Vegetables for This Pasta Bake
One of the reasons I love this recipe so much is that you can adapt it endlessly depending on what you have available.
Some vegetables that work particularly well include:
- courgettes
- mushrooms
- aubergine
- spinach
- roasted squash
- red onions
It’s a brilliant recipe for using up vegetables that are starting to look a bit sad in the fridge.
Top Tips
- Make ahead If you’re making ahead, cook the sauce and leave it to cool before mixing with the tortelloni. Top with the cheese and leave in the fridge until ready to cook (no longer than 12 hours).
- Cooking the tortelloni bake The tortelloni barely needs any cooking time, which is why it doesn’t need to be precooked. Don’t precook the tortelloni – if you do, it will be overcooked and watery.
- Mix well Make sure you mix the sauce and the tortelloni well. You want each piece to have a nice coating of sauce to cook in.
Mediterranean Vegetable Tortelloni Pasta Bake
Ingredients
- 1 tablespoon olive oil
- 250 grams tomatoes
- 3 bell peppers any colour
- 100 grams black olives
- 400 grams passata
- 1 teaspoon mixed herbs
- 1 teaspoon garlic powder
- 250 grams fresh tortelloni
- 100 grams grated mozzarella
- 100 grams feta crumbled
Instructions
- Preheat the oven to 200 degrees Celsius.
- Roughly chop the tomatoes. Slice the bell peppers. If preferred, half the olives (you can leave them whole if you like).
- Put the olive oil in a large saucepan. Put on a medium heat and add the vegetables. Cook, stirring often, for 5-10 minutes until softened.
- Add the passata, mixed herbs and garlic powder. Add salt and pepper to taste. Bring to a simmer then remove from the heat.
- Add the tortelloni and stir well. Tip this into a large ovenproof dish. Top with the grated mozzarella and crumbled feta.
- Put in the oven for 30 minutes or until golden and bubbling.
Video
Notes
Make Ahead Tips
This dish is excellent for preparing ahead. Simply make the tomato sauce and allow it to cool before stirring in the tortelloni. Transfer everything to your baking dish, top with the cheese and cover. Store in the fridge for up to 12 hours. When ready to cook, bake as normal. You may need to add an extra 5–10 minutes cooking time if the dish is cold from the fridge.Storing and Reheating
Leftovers keep very well. Store the pasta bake in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until piping hot. It also makes an excellent next-day lunch!More Easy Pasta Dinner Recipes
If you enjoy simple, comforting pasta dinners like this one, you’ll love exploring more of my easy pasta recipes.
Take a look at my Pasta Dinner Recipes hub, where you’ll find plenty of quick and delicious ideas perfect for weeknights.
Some favourites include:
Pasta dinners are some of the quickest and most satisfying meals you can make, and these recipes are perfect when you want something tasty on the table without spending hours in the kitchen.
Quick, easy and delicious pasta for a weeknight