Tortellini with Eggplant and Peppers
Bring vibrant Mediterranean flavors to your table with this hearty and flavorful Tortellini with Eggplant and Peppers recipe. Perfectly tender cheese tortellini is coated in a rich, garlicky tomato sauce, complemented by oven-roasted eggplant and colorful bell peppers for a burst of smoky sweetness. Fresh basil and grated Parmesan cheese add an aromatic, savory finish that elevates every bite. Ready in just 40 minutes, this vegetarian pasta dish is ideal for busy weeknights or an effortless weekend dinner. Serve it as a comforting main course or alongside a crisp green salad for a complete meal. Packed with wholesome ingredients and bold flavors, this recipe is a go-to for pasta lovers seeking a Mediterranean-inspired twist!
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Ingredients
- 12 ounces cheese tortellini
- 1 medium eggplant
- 1 red bell pepper
- 1 yellow bell pepper
- 3 tablespoons olive oil
- 3 garlic cloves
- 14 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 0.25 cup fresh basil leaves
- 0.25 cup grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Cut the eggplant into 1-inch cubes and the bell peppers into bite-sized strips.
Step 3
Place the eggplant and peppers on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with a pinch of salt and black pepper. Toss to coat evenly.
Step 4
Roast the vegetables in the preheated oven for 20 minutes, stirring halfway through, until tender and slightly charred.
Step 5
While the vegetables are roasting, bring a large pot of salted water to a boil and cook the tortellini according to the package instructions. Drain and set aside.
Step 6
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Mince the garlic and sauté it for 1-2 minutes until fragrant.
Step 7
Add the crushed tomatoes, dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet. Simmer the sauce for 10 minutes, stirring occasionally.
Step 8
Stir the roasted eggplant and bell peppers into the tomato sauce. Simmer for another 2-3 minutes to combine the flavors.
Step 9
Add the cooked tortellini to the skillet and toss gently to coat them in the sauce.
Step 10
Remove the skillet from heat and sprinkle with fresh basil leaves and grated Parmesan cheese.
Step 11
Serve warm and enjoy!
Nutrition Facts
| Serving size | (1579.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1572.8 |
| Total Fat 69.5g | 0% |
| Saturated Fat 20.3g | 0% |
| Polyunsaturated Fat 5.6g | |
| Cholesterol 128.9mg | 0% |
| Sodium 2676.2mg | 0% |
| Total Carbohydrate 193.0g | 0% |
| Dietary Fiber 29.8g | 0% |
| Total Sugars 35.6g | |
| Protein 55.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 763.1mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 2738.7mg | 0% |
Source of Calories