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.
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.
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.
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.
How To Make This Easy Vegetarian Baked Tortellini
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.
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.
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.
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.
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!
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?
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
2–3 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
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.
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.
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.
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.
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.
If you’re looking for a quick and easy meal packed with protein and flavor, my 20-Minute Peanut Noodle Recipe is for you! You may already have all the ingredients for the homemade peanut sauce on hand, and you can use any kind of noodles you like. Top with chopped peanuts and fresh cilantro and enjoy for lunch or dinner.
I’m always in the mood for a big bowl of noodles, and these 20-Minute Peanut Noodles hit the spot every single time. The creamy peanut butter-based sauce is easy to make and packed with flavor. These peanut butter noodles can be enjoyed by themself or with a side of veggies.
Why You’ll Love These Easy Peanut Noodles
Easy to make – I love that these peanut noodles come together quickly and easily. If you have all the ingredients on hand, you can whip them up in just about 20 minutes.
Packed with flavor – My homemade peanut sauce is full of bold flavors that complement each other so well. I love using fresh ginger and garlic, and you can add in a few spoonfuls of chili garlic sauce for extra heat, if you like.
Great for lunch or dinner – These delicious peanut noodles are easy enough to make for lunch, but filling enough to enjoy for dinner. They can be eaten on their own, or you can bulk up this meal by adding in some vegetables and protein. Tofu or chickpeas work well.
Peanuts 101
Peanuts are often grouped into the category of “nuts,” but they are actually legumes, which belong to the pea family. They grow in softer pods, as opposed to hard shells that nuts like pecans, walnuts, and Brazil nuts have. Most people, including myself, usually just refer to them as nuts, though.
I sometimes feel like peanuts get a bad rap, compared to other nuts, because they’re higher in saturated fats and lower in Omega-6s, but peanuts can still be a healthy part of your diet. They’re packed with protein, fiber, and antioxidant properties. There are many peanut products available, including peanut butter, that can be ultra-processed and packed with sugar. Make sure to buy peanut butter that has no added sugar. You can also easily make your own peanut butter using peanuts and a blender.
20-Minute Peanut Noodle Recipe Ingredients
Noodles – I suggest an Asian-style noodle for this recipe. I love these Thai wheat noodles that come already cooked, but you can also use rice noodles or udon-style noodles that you cook beforehand. Regular spaghetti noodles can also be used, if needed.
Peanut Butter – I like to use a no-sugar-added, creamy peanut butter for this recipe. Crunchy can also be used, if you prefer.
Pure Maple Syrup – Make sure to get pure maple syrup, rather than pancake syrup, which often contains added ingredients and is much sweeter. Maple syrup adds a nice sweetness to the stir-fry sauce. You can also use honey or agave syrup if you prefer.
Tamari – Tamari is a naturally gluten-free sauce that is very similar to soy sauce. It’s a bit thicker than soy sauce, and I prefer to use it, but soy sauce works great too! Whether using tamari or soy sauce, I prefer the low-sodium version if possible.
Toasted Sesame Oil – Be sure to use toasted sesame oil, which has a lot more flavor than regular sesame oil.
Fresh Garlic – Fresh garlic tastes great and adds a lot to this peanut sauce! I always recommend using fresh garlic cloves rather than jarred, chopped garlic. It just doesn’t have the same taste, but it will definitely work if that’s what you have or prefer.
Fresh Ginger – Fresh ginger tastes much better than dried, so I use fresh ginger in my stir-fry sauce whenever possible. It’s best when grated so there aren’t big chunks in the sauce, as ginger can be tough.
Cornstarch – Cornstarch thickens the peanut sauce, coating the noodles nicely. You can also use arrowroot starch.
Water – Use the same water you drink. Room temperature, or warm, is best for mixing well into the sauce.
How To Make Quick and Easy Peanut Noodles
Heat a large pot of water to a boil, add noodles, and cook according to package directions. I like using the pre-cooked udon-style noodles that only need to be boiled for 4-5 minutes. Drain noodles and set aside.
Make the peanut sauce while the noodles are cooking. Add all the sauce ingredients to a jar, put the lid on, and shake until well combined. You can also mix the sauce in a medium-sized bowl, if you like.
Heat a large skillet over medium heat and pour in the sauce. Let the peanut sauce cook until thickened, about 3-4 minutes, stirring regularly so it doesn’t burn.
Once the sauce is thickened and coats the back of your spatula, stir in the noodles and cook for a few minutes until the sauce is fully incorporated into the noodles and everything is heated through. Remove from the heat and serve right away. Garnish with chopped peanuts, cilantro, and a squeeze of fresh lime juice, if desired. Enjoy!
Recipe Frequently Asked Questions
This recipe is vegan.
Make this recipe gluten-free by using gluten-free rice noodles and make sure to use gluten-free tamari or soy sauce.
Make this recipe nut-free by substituting the peanut butter with sun butter.
Is the peanut sauce spicy? No, you can make it as spicy or as mild as you like by adding chili paste or another Asian-style hot sauce of your choice.
How many servings does this recipe make? It makes two extra-large portions or four smaller portions. You can easily bulk it up by adding vegetables and/or protein.
How long do leftovers last? If stored in an air-tight container, leftovers should last 4-5 days. Reheat in the microwave or on the stovetop in a pan.
Can these peanut noodles be frozen? Yes, allow them to cool completely and then place them in a freezer-friendly, airtight container in the freezer for up to three months.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
If you’re looking for a quick and easy meal that is packed with protein and flavor, my 20 Minute Peanut Noodle Recipe is for you! You may already have all the ingredients for the homemade peanut sauce on hand, and you can use any kind of noodles you like. Top with chopped peanuts and fresh cilantro and enjoy for lunch or dinner.
Ingredients
1 lb 5 oz Asian style noodles*
1/3 cup water
1/3 cup creamy peanut butter
1/3 cup tamari, I like to use low sodium
1/4 cup pure maple syrup
1 tablespoon toasted sesame oil
1–2 tablespoons chili garlic sauce, to taste (depending on how spicy you want your sauce)
1 teaspoon rice wine vinegar
1–2 cloves garlic, finely grated
1 teaspoon finely grated fresh ginger
1 1/2 teaspoons cornstarch or arrowroot starch
Salt, to taste
Optional garnishes: chopped peanuts, chopped fresh cilantro or green onion
Instructions
Heat a large pot of water to a boil, add noodles and cook according to package directions. I like using the pre-cooked udon style noodles that only need to be boiled for 4-5 minutes. Drain noodles and set aside.
Make the peanut sauce while the noodles are cooking. Add all sauce ingredients to jar, place lid on and shake until completely combined. You can also mix the sauce in a medium sized bowl, if you like.
Heat a large skillet over medium heat and pour in the sauce. Let peanut sauce cook until thickened, 3-4 minutes, stirring regularly, so that it doesn’t burn.
Once sauce is thickened, and coats the back of your spatula, stir in the noodles and cook for a few minutes until sauce is fully incorporated into the noodles and everything is heated through. Remove from the heat and serve right away. Garnish with chopped peanuts, cilantro and a squeeze of fresh lime juice, if desired. Enjoy!
Notes
Asian style noodles: rice noodles, soba noodles, ramen noodles, udon noodles, lo mein noodles
Prep Time: 25 mins
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