Roasted Garlic Tomato Tortellini Bake
This Roasted Garlic Tomato Tortellini Bake is a comforting, cheesy pasta dish bursting with flavor and easy to prepare for weeknight dinners or potlucks.
Servings: 4 servings
Ingredients
- 2 cups cheese tortellini
- 2 tablespoons olive oil
- 1 head garlic roasted
- 14 oz diced tomatoes canned, drained
- 1 cup fresh spinach chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- turkey bacon cooked and crumbled, optional
Instructions
- Preheat your oven to 400°F (200°C). Slice off the top of the garlic head to expose the cloves. Drizzle with 1 tablespoon of olive oil and wrap it in foil. Roast for about 30-35 minutes until soft and golden. Once cool enough to handle, squeeze the roasted garlic out of the skins and mash it into a smooth paste.
- Bring a pot of salted water to a boil. Add 2 cups of cheese tortellini and cook according to package instructions until just al dente. Drain and set aside, reserving a little pasta water in case you need to loosen the sauce.
- In a large mixing bowl, combine the roasted garlic paste, drained diced tomatoes, chopped spinach, 1 teaspoon dried basil, 1 teaspoon dried oregano, and 1 tablespoon olive oil. Season with salt and pepper to taste. Stir everything together until well mixed.
- Add the cooked tortellini to the sauce and gently toss to coat. Transfer the mixture to your baking dish. Sprinkle the top evenly with shredded mozzarella and grated Parmesan. If using turkey bacon, scatter the cooked, crumbled pieces over the cheese layer.
- Cover the dish with foil and bake at 375°F (190°C) for 20 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown on top.
- Let the bake rest for 5 minutes before serving. This allows the sauce to thicken slightly and makes it easier to cut into portions. Pair it with a side like Easy Garlic Bread to soak up every delicious bite.
Equipment
- Baking Dish
- Medium pot
- Roasting pan or sheet
- Mixing Bowl
- Aluminum Foil
- Oven mitts
Notes
- Make sure to drain the diced tomatoes well to avoid a watery bake.
- Cook tortellini just until al dente to prevent mushiness after baking.
- Roast garlic carefully to avoid burning and achieve a sweet, mellow flavor.
- Cover the bake with foil during the first part of baking to retain moisture and ensure even cooking.
- Leftovers can be refrigerated for 3-4 days or frozen for up to 2 months after baking.