Mediterranean Vegetable Tortellini Bake Recipe

About this recipe

A hearty and flavorful baked tortellini dish featuring a medley of Mediterranean-inspired vegetables, fresh herbs, and gooey cheese. Perfect for a satisfying dinner solution.

Ingredients

• - Oregano 100g
• - Rosemary Rosmarinus Officinalis Herb Garden Plant
• - Thyme Bunched Herb
• 1.5 kg Green Fine Beans 1X1.5Kg
• 1kg 1kg Green Pepper
• 314 ml Aubergine Slice La Contadina 314 Ml
• - Nearly Naked Veg Basil 100g
• - Filippo Berio Garlic Flavoured Olive Oil
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G

Instructions

1. 1. Preheat oven to 350°F.
2. 2. Heat 2 tablespoons of garlic flavoured olive oil in a large, heavy-bottomed, ovenproof pan over medium-high heat.
3. 3. Add 1/2 lb green beans, 1/2 lb green beans, and 1 green pepper (diced) to the pan. Sauté for 5-7 minutes until the vegetables are about half cooked.
4. 4. Reduce heat to medium and stir in 4 cups of chopped tomatoes, 100g of fresh basil, 1 tablespoon of fresh oregano, 1 tablespoon of fresh rosemary, and 1 teaspoon of fresh thyme. Cook for another 5 minutes until the tomatoes soften and release their juices.
5. 5. Remove the pan from heat and toss the vegetable mixture with 1/2 lb of sliced aubergine.
6. 6. Stir in 1/4 cup of crumbled Parmesan cheese and 1/2 lb of shredded mozzarella cheese. Spread the mixture evenly in the pan.
7. 7. Sprinkle the remaining 1/2 lb of shredded mozzarella cheese over the top.
8. 8. Bake in the preheated oven for 20-30 minutes, or until the cheese is bubbly and golden brown.
9. 9. Remove from the oven and let rest for 5 minutes before serving. Pair with a fresh salad and crusty bread for a complete meal.