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Vegetarian Research

Mediterranean Tortellini Bake

Looking for a delicious vegetarian dinner the whole family will love? This easy Mediterranean Tortellini Bake is packed with veggies and flavor and comes together quickly. The vegetables can be customized based on what you and your family enjoy or have on hand. Serve with a side salad and bread.

close up of Mediterranean Tortellini Bake in a bowl

Happy New Year! I hope you all had a relaxing and healthy holiday season. I planned to post new recipes on the first of the month, but sickness hit our house. I caught the worst of it and have been largely out of commission since New Year’s Eve. I’m finally starting to feel better and am excited about all the new recipes I plan to share with you all in 2025! First up, this Mediterranean Tortellini Bake, which comes together easily and has 27 grams of protein per serving.

Why You’ll Love This Mediterranean-Inspired Tortellini Bake

  • It’s cozy – I’m always a sucker for cheesy pasta bakes, and using tortellini in this recipe makes it even higher up on the comfort food scale. Every bite is cheesy and delicious and goes great with crusty bread or salad.
  • It’s packed with flavor – I love Mediterranean food because it always has so much flavor. Those bold flavors inspire this tortellini bake, and it really packs a punch. The capers, pepperoncini, kalamata olives, and artichoke hearts really bring the zing!
  • It’s a balanced dinner – This cozy meal is packed with protein and vegetables and can be served on its own or with a side salad/bread. I love adding cheese tortellini to recipes because they cook quickly and add so much heartiness to the meal.

showing how to make this easy vegetarian mediterranean tortellini skillet

Why Your Body Will Love This Veggie-Packed Dinner

  • Protein – Chickpeas are a great source of plant-based protein, and mozzarella and goat cheese provide the body with essential proteins. Goat cheese, however, has a different fatty acid profile than cow milk cheeses. Its fatty acids provide a higher proportion of medium-chain fatty acids, which metabolize easily and are a great energy source.
  • Antioxidants – I tried to use a variety of colorful vegetables in this recipe because bright-colored veggies are packed with antioxidants. Antioxidants protect our bodies from damage caused by free radicals and unstable molecules that can increase disease risk. Tomatoes, capers, bell peppers, and olives are all particularly high in antioxidants.
  • Digestion – A high-fiber diet is imperative for good digestive health, and chickpeas contain 35 grams of fiber per cup of cooked beans. Beans have a mixture of soluble and insoluble fiber, which greatly benefit the digestive process. Soluble fiber absorbs water in the digestive tract, helping regulate the absorption of nutrients. It also binds to the bile in the digestive tract, carrying out toxins that would otherwise recirculate throughout the body. A diet high in beans is excellent for detoxifying the liver, among many other benefits. Insoluble fiber helps bulk up our stool, ensuring that things run smoothly.

showing how to assemble this Greek tortellini bake with chickpeas

Mediterranean Tortellini Bake Recipe Ingredients 

  • Tortellini – I like to use cheese tortellini from the refrigerated section at the grocery store. It cooks in about 5 minutes and always tastes nice and fresh. You can use whatever brand and flavor of tortellini you prefer. If you can’t find tortellini, you can substitute it with gnocchi or a bigger bite-sized pasta, like rigatoni pasta.
  • Chickpeas – I used one can of chickpeas to add some extra protein to this recipe. White beans also work well.
  • Marinara Sauce – You can use marinara sauce, pasta sauce, or homemade tomato sauce if you like. When using store-bought, I love the flavor of Rao’s, but any kind will work.
  • Veggies – The Mediterranean-inspired vegetables included in this recipe are artichoke hearts, kalamata olives, red onion, red pepper, capers, and sliced pepperoncini. I also add fresh garlic, dried oregano, and fresh parsley.
  • Cheese – I like to use a mixture of crumbled goat cheese and mozzarella.  Goat cheese adds a nice tanginess, while mozzarella is creamy and melts well.

mediterranean tortellini bake before and after it goes in the oven

How To Make This Easy Vegetarian Baked Tortellini

  1. Preheat oven to 450 degrees F. Heat a large pot of water until boiling. Add in the tortellini and cook according to package directions.  Once finished cooking, drain the tortellini and set aside until ready to use.
  2. Heat a large, oven-safe skillet over medium heat and add the chopped onion and a pinch of salt. Cook the onion until softened, 1-2 minutes. Add in the garlic and cook for another minute until fragrant.
  3. Next, add the artichoke hearts, kalamata olives, roasted red pepper, pepperoncini, capers, dried oregano, red pepper flakes, and another pinch of salt. Cook everything together until the mixture comes to a light simmer, 2-3 minutes.
  4. Turn the heat off, then add the cooked tortellini, chickpeas, marinara sauce, and parsley. Give everything a good mix until it is completely combined. Add the shredded mozzarella cheese to the top and evenly sprinkle on the crumbled goat cheese. Place the skillet in the oven, and bake until the cheese is melted and the tortellini is heated for 25-30 minutes. Remove from the oven, let cool and enjoy.

vegetarian tortellini skillet with goat cheese and parsley

Recipe Frequently Asked Questions

  • Make this recipe gluten-free by using gluten-free tortellini.
  • Make this recipe vegan using vegan tortellini and a vegan mozzarella cheese substitute. You can most likely find those products at Whole Foods or somewhere similar.
  • Can I freeze this meal? Yes, this recipe is freezer-friendly. I recommend assembling just until you put the tortellini into the oven.  Instead, transfer to a freezer-friendly container and freeze for up to three months.  
  • How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last for 4-5 days. Reheat in the oven or microwave for best results.
  • Should I bake this recipe in a skillet or baking dish? You can use either. There will be less cleanup if you have an oven-safe skillet that you can cook on the stove and then put right into the oven.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!

dinner bowl of cheesy tortellini bake

Have a question I didn’t answer?  Ask me in the comment section below and I will get back to you ASAP!

Looking For More Easy Vegetarian Pasta Dinner Recipes?

Kale and White Bean Pasta with Parmesan

Easy Roasted Vegetable Pasta

Spicy Baked Pasta with Vegetarian Meatballs

Spinach Feta Baked Pasta

Vegetarian Cheesy Tortellini Casserole

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Mediterranean Tortellini Bake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • Author:
    She Likes Food


  • Total Time:
    1 hour 5 minutes


  • Yield:
    4-6
  • Diet: Vegetarian

Description

Looking for a delicious vegetarian dinner that the whole family will love? This Mediterranean Tortellini Bake is packed with veggies and tons of flavor. It’s easy to make and comes together quickly. The vegetables can be customized based on what you and your family enjoy and. Serve with a side salad and bread.


Ingredients

  • 1 (18 oz) package cheese tortellini
  • 1 (24 oz) jar marinara sauce, or pasta sauce
  • 1 (16 oz) can chickpeas, drained and rinsed
  • 2 teaspoons olive oil
  • 1/2 small red onion, diced
  • 23 cloves garlic, minced
  • 1/2 cup chopped roasted red peppers
  • 1 cup chopped artichoke hearts (I used a 12 oz jar of marinated artichoke hearts)
  • 1/3 cup sliced pepperoccini
  • 1/3 cup sliced kalamata olives
  • 2 tablespoons chopped capers
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes, or more if desired
  • 2 tablespoons chopped fresh parsley
  • 1 1/2 cups shredded mozzarella cheese
  • 2 oz crumbled goat cheese
  • Salt, to taste



Instructions

  1. Pre-heat oven to 450 degrees F.  Heat a large pot of water until boiling.  Add in the tortellini and cook according to package directions.  Once finished cooking, drain tortellini and set aside until ready to use.
  2. Heat a large, oven safe, skillet over medium heat and add in the chopped onion, and a pinch of salt.  Cook onion until softened, 1-2 minutes.  Add in the garlic and cook for another minute, until fragrant.
  3. Next, add in the artichoke hearts, kalamata olives, roasted red pepper, pepperoncini, capers, dried oregano, red pepper flakes and another pinch of salt.  Cook everything together until mixture comes to a light simmer, 2-3 minutes.
  4. Turn the heat off and then add in the cooked tortellini, chickpeas, marinara sauce and parsley.  Give everything a good mix, until it is completely combined.  Add the shredded mozzarella cheese to the top and then evenly sprinkle on the crumbled goat cheese.
  5. Place skillet in oven, and bake until cheese is melted and tortellini is heated through, 25-30 minutes.  Remove from the oven, let cool and enjoy.

Notes

If you don’t have an oven safe pan, you can cook the mixture in a pan and then transfer it to an oven safe baking dish before placing in the oven, like I did.

  • Prep Time: 25 mins
  • Cook Time: 40 mins
  • Category: Dinner, Vegetarian
  • Method: Stovetop, Oven
  • Cuisine: Greek Inspired

The post Mediterranean Tortellini Bake appeared first on She Likes Food.

Vegetarian Research

Cilantro Lime Cabbage Salad

This Cilantro Lime Cabbage Salad is light, refreshing, and super versatile! Enjoy it as a veggie side dish, or use it as a topping for tacos, salads, sandwiches, and more. This healthy salad comes together quickly and requires just a few ingredients. It’s great for hot summer picnics and cold winter afternoons.

cilantro lime cabbage salad in a serving bowl

I know coleslaw is typically a dish served in the summertime, but cabbage and limes are in season this month! I’m calling this recipe a Cilantro Lime Cabbage Salad, although it’s similar to a slaw. This zesty winter salad will brighten up any meal you add it to. It’s great by itself as a snack or side dish and can also be enjoyed as a topping for all your Mexican-inspired meals.

Why You’ll Love This Refreshing Cabbage Salad Recipe

  • It’s easy to make – The dressing comes together quickly in the blender, and if you have a food processor or mandolin, the cabbage can also be shredded quickly. I like to let my salad sit for a bit in the refrigerator to allow the flavors to develop, but you can also enjoy it right away.
  • It’s flavorful and refreshing – Cabbage is already cool and refreshing, but adding the cilantro and lime flavors takes it to the next level. I enjoy this salad anytime, but it’s especially great for a summer BBQ.
  • It’s versatile – This cabbage salad is similar to a slaw and can be used similarly. I enjoy this salad as a side dish, but I also like to eat it on tacos or with beans and rice. It adds a cool and refreshing bite to everything you add it to.

showing how to make the cilantro lime dressing in a blender

Why Your Body Will Love This Recipe

  • Reduced Inflammation – Cabbage is high in antioxidants, which are substances that can help delay or prevent cell damage. Antioxidants are important because they help reduce inflammation inside the body and improve the immune system. Excess inflammation in the body can be responsible for all kinds of sicknesses, including cancer and heart disease.
  • Digestive Health – Cabbage is in the Crusifers family, along with broccoli and Brussels sprouts. Some people are extra sensitive to these veggies and develop gas and bloating after eating them. However, they’re full of fiber, which really helps digestion run smoothly. Cabbage is also a low-calorie food, but a little goes a long way toward helping our bodies feel full for longer.
  • Diabetes Management – Please check with your doctor before adding cilantro to your diet if you have diabetes or low blood sugar levels.  Cilantro, or coriander, can help reduce blood sugar by stimulating an enzyme that removes sugar from the blood.

green cabbage shredded in a bowl

Cilantro Lime Cabbage Salad Recipe Ingredients

  • Cabbage – I used one medium-sized head of green cabbage for this recipe. I love cabbage because it’s crunchy and refreshing. You could also use purple or napa cabbage. Of course, if you go the purple route, it will change the look of this salad.
  • Cilantro Lime Dressing – This homemade dressing is packed full of flavor and takes no time to whip together. It uses cilantro, lime juice, olive oil, garlic, dijon mustard, maple syrup, cumin and salt. If you don’t like cilantro, I suggest using parsley in its place.

mixing the cilantro lime dressing into the shredded cabbage

How To Make This Crunchy Cabbage Salad

  1. Cut the stalk of the cabbage off and peel off a few of the outer layers. Thinly shred the entire head of cabbage and add it to a large bowl. You can shred your cabbage using a sharp knife, mandolin, or food processor.
  2. Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute. Pour the dressing over the shredded cabbage and mix together well until the cabbage is completely coated with the dressing.
  3. Add in about 1/4 cup chopped fresh cilantro and mix well. You can enjoy salad immediately or store it in the refrigerator for a couple of hours to allow the flavors to develop. Store in an air-tight container in the refrigerator for 4-5 days. Enjoy as a side salad, as a topping for tacos, or with tortilla chips.

close up of a bowl of cilantro lime coleslaw

Recipe Frequently Asked Questions

  • This recipe is already vegan and gluten-free.
  • Can I use a substitute in place of cilantro? Yes, if you don’t like cilantro, you can use parsley instead.
  • What is the best type of cabbage for this recipe? I used green cabbage, which worked great, but you can also use napa or purple cabbage if you like.
  • How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
  • How should this recipe be enjoyed? I like to eat this cabbage salad as a side dish or afternoon snack. You can also use it like you would any kind of slaw (tacos, sandwiches, salads, and more).

Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!

close up of this refreshing cilantro lime slaw in a serving bowl

Looking For More Hearty Cabbage Recipes?

Fried Cabbage and Noodles with Tofu

Chickpea Salad with Cucumber and Cabbage

Noodles with Cabbage and Carrots

Asian Inspired Crunchy Cabbage Salad

Creamy Southwestern Chopped Cabbage Salad,

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Cilantro Lime Cabbage Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • Author:
    She Likes Food


  • Total Time:
    20 minutes


  • Yield:
    6-8
  • Diet: Vegan

Description

This Cilantro Lime Cabbage Salad is light, refreshing and super versatile! Enjoy as a veggie side dish, or use it as a topping for tacos, salads, sandwiches and more. This healthy salad comes together quickly and only requires a few ingredients. It’s great for hot summer picnics, as well as cold winter afternoons.


Ingredients

  • 1 medium sized head green cabbage, about 68 cups once shredded

Cilantro Lime Dressing

  • 1/2 cup olive oil
  • 1/3 cup fresh lime juice
  • 1/2 teaspoon lime zest
  • 1/2 cup packed cilantro
  • 2 cloves garlic
  • 1 teaspoon dijon mustard
  • 1 teaspoon pure maple syrup
  • 1/4 teaspoon ground cumin
  • Salt and black pepper, to taste (I used about 1/2 teaspoon salt and 1/4 teaspoon black pepper



Instructions

  1. Cut the stalk of the cabbage off and then peel a few of the outer layers off.  Thinly shred the entire head of cabbage and then add to a large bowl.  You can shred your cabbage using a sharp knife, mandolin or food processor.
  2. Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute.  Pour the dressing over the shredded cabbage and mix together well, until cabbage is completely coated with dressing.
  3. Add in about 1/4 cup chopped fresh cilantro and mix well.  You can enjoy salad immediately, or store in the refrigerator for a couple hours to allow the flavors to develop.  Store in an air-tight container, in the refrigerator, for 4-5 days.  Enjoy as a side salad, as a topping for tacos or enjoy with tortilla chips.

  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Category: Side, Vegan
  • Method: No Cook
  • Cuisine: American

The post Cilantro Lime Cabbage Salad appeared first on She Likes Food.

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