Roasted Vegetable Tortellini Bake
This easy sheet pan Roasted Vegetable Tortellini Bake is ready in 25 minutes! Roasted peppers, onions, and garlic are seasoned with rosemary, oregano, and parsley and topped with Parmesan for a robust and cheesy taste that the entire family will love!
Servings: 6
Calories: 486kcal
Equipment
Ingredients
- 24 oz frozen tortellini
- 1 large onion diced
- 6 cloves garlic sliced
- 6 mini bell peppers sliced
- ⅓ cup extra virgin olive oil
- 1 cup tomatoes diced
- 1 tablespoon dried rosemary
- 2 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½-1 cup grated parmesan cheese
Instructions
- Preheat oven to 450° Fahrenheit.
- Toss frozen tortellini, sliced onions, garlic cloves, sliced peppers and diced tomatoes with olive oil, salt, pepper, and herbs on a baking sheet.
- Cook for 20 minutes, tossing halfway through.
- Remove from the oven. Sprinkle with Parmesan cheese and serve.
Nutrition
Serving: 4oz | Calories: 486kcal | Carbohydrates: 55g | Protein: 18g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 43mg | Sodium: 884mg | Potassium: 166mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1104IU | Vitamin C: 42mg | Calcium: 185mg | Iron: 3mg
