Pesto Tortellini Bake
An easy vegetarian dinner with lots of flexibility and flavor! Tortellini, veggies and beans bake in a creamy pesto sauce with a cheese topping - only 8 ingredients and minimal prep required here for an amazing dinner. You can swap ingredients around as much as you like to make it perfect for you!
Ingredients
- 18 oz (500 g) fresh tortellini, any flavor
- 1 lb (450 g) cherry or baby plum tomatoes, whole
- 14 oz (400 g) canned white beans, drained and rinsed
- 2-3 cups (80 g) fresh spinach or kale
- 1 cup canned or jarred artichokes (optional), chopped if necessary, drained and patted dry
- ¼ cup jarred basil pesto
- ½ cup heavy (double) cream, more if you'd like it to be saucier
- 2 cups grated mozzarella
Instructions
- Heat the oven to 200C / 390F.
- Add the tomatoes, whole, to a large casserole dish. Drizzle with olive oil, salt and pepper to taste, and place in the oven for 15-20 minutes until they have burst and started to brown.1 lb cherry or baby plum tomatoes
- Just before taking your tomatoes out of the oven, set the tortellini boiling according to package instructions.18 oz fresh tortellini
- Add the kale, white beans, artichokes (if using) and about 1/4 of the grated cheese (save the rest for the topping) directly into the pan with the tomatoes. Mix through, then add the pesto and cream, and mix until a creamy sauce is forming.14 oz canned white beans, 2-3 cups fresh spinach or kale, 1 cup canned or jarred artichokes (optional), 2 cups grated mozzarella
- Drain the tortellini, then add it into the pan with the other ingredients and mix until it's just combined. Top with the remaining cheese and bake for 15 minutes, or until the cheese is browned and crispy.
- Serve!
Calories: 612kcal, Carbohydrates: 58g, Protein: 28g, Fat: 30g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 85mg, Sodium: 848mg, Potassium: 531mg, Fiber: 8g, Sugar: 6g, Vitamin A: 2525IU, Vitamin C: 33mg, Calcium: 429mg, Iron: 5mg