Easy Vegetarian Baked Tortellini Casserole
This Vegetarian Baked Tortellini Casserole has added veggies, is customizable, and is ready in about 20 minutes! It's perfect for busy weeknights!
Ingredients
- 20 ounces tortellini, (be sure to use refrigerated / pre-cooked tortellini)
- 3-4 cups marinara sauce, use your favorite spaghetti sauce (use enough sauce so that tortellini is completely coated and covered in sauce)
- 4 ounces tempeh, crumbled (I crumble the tempeh myself using my hands)
- 1/2 cup zucchini, finely diced
- 1 cup mushrooms, finely diced (I use Portobello mushrooms, but Cremini work, too!)
- 1.5 - 2 cups mozzarella cheese, shredded
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a large baking dish, add tortellini, mushrooms, zucchini, crumbled tempeh, and marinara sauce. Toss so that all of the ingredients are well-coated in sauce. Add a little more sauce, if needed.
- Top casserole with mozzarella cheese.
- Cover the casserole with aluminum foil and bake in the oven for 15-20 minutes, until the tortellini is al dente and the veggies are cooked through.
- If desired, remove the aluminum foil and continue baking for a few minutes so that the cheese starts getting golden brown.
- Remove from the oven and allow it to cool slightly. Top with fresh basil, parsley, or your favorite Italian seasoning, and some Parmesan cheese and enjoy! If needed, add a little bit of salt to taste.
Calories: 674kcal, Carbohydrates: 76g, Protein: 39g, Fat: 25g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Cholesterol: 87mg, Sodium: 1754mg, Potassium: 811mg, Fiber: 9g, Sugar: 12g, Vitamin A: 1111IU, Vitamin C: 16mg, Calcium: 473mg, Iron: 7mg
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