This recipe for Rustic Marinara Tortellini with Garden Vegetables combines tender, cheese-filled tortellini with a rich, homemade-style marinara sauce bursting with the vibrant flavors of eggplant, zucchini, onion, and garlic. Each bite brings forth the warmth of a sunny Mediterranean garden on your plate.
What is Tortellini?
Tortellini are a type of ring-shaped pasta that originated in the Emilia-Romagna region of Italy, with Bologna and Modena proudly asserting their claim to be the birthplace of this pasta. Made from expertly crafted thin sheets of egg pasta, tortellini are cut into squares and filled with a savory mixture of meat, cheese, or vegetables, before being folded and shaped into their signature ring or navel-like form.
Ingredients You'll Need
Cheese tortellini - Tender, cheese-filled ring pasta.
Vegetables - Zucchini, eggplant, onion, and spinach add chunky, rustic flavor to the marinara.
Marinara sauce - Rich tomato base for the dish. Use your favorite brand (or homemade).
Olive oil - Used for sautéing, adding subtle flavor.
Garlic - Minced and sautéed for aromatic flavor.
Mozzarella cheese - Shredded topping for creamy richness.
Salt and pepper throughout the cooking process, and a pinch of red pepper flakes.
How to Make Tortellini with Garden Vegetables
Begin by heating olive oil in a large skillet or Dutch oven over medium-low heat. Sauté the red onion, minced garlic, and diced eggplant with salt, pepper, and chili flakes until the eggplant becomes soft and reduces in size, taking about ten minutes. Be sure to lower the heat if the eggplant starts to stick to the pan.
Next, add the diced zucchini to the softened eggplant, along with another pinch of salt and pepper. Cook until the zucchini is tender, approximately five to seven minutes. Stir in the marinara sauce and let it simmer gently for about ten minutes to allow the flavors to combine.
While the sauce simmers, cook the cheese tortellini in boiling salted water until it's al dente. Finally, stir fresh spinach into the sauce until it wilts, then add the cooked and drained tortellini. Toss to coat and serve immediately, garnished with shredded mozzarella and fresh basil, if desired.
You'll find the complete step-by-step instructions on the recipe card.
Top the cheese with mozzarella and bake for a few minutes until the cheese melts. Alternatively, sprinkle cheese on the served bowls, allowing the residual heat to melt it.
How to Serve Tortellini
Crusty Bread or Focaccia: Ideal for scooping up the delicious sauce.
A Light Salad: Arugula salad with a lemon vinaigrette can cut through the richness.
Hearty Soup: Enjoy an appetizer of soup, such as healthy Tuscan soup, salmon soup with golden potatoes, or rustic roasted vegetable soup.
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- Za'atar Chicken Thighs with Tahini and Garlic
Rustic Marinara Tortellini with Garden Vegetables
Soft cheese tortellini in a rich, rustic, chunky marinara infused with the sweetness of eggplant and zucchini, along with aromatic onions and garlic. This vegetarian meal is easy to make and a real crowd-pleaser.
- Prep Time: 15-20 minutes
- Cook Time: 25-32 minutes
- Total Time: 40-52 minutes
- Yield: 4-6 servings 1x
- Category: Main Course, Pasta
- Method: Sauté, Simmer, Boil
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
- ⅓ cup olive oil
- 1 medium red onion, chopped
- 2 cloves garlic, minced
- 1 medium eggplant, peeled and small-diced
- 1 pound zucchini, small-diced
- Salt and pepper
- Red pepper flakes (optional)
- 1 (26 oz) jar marinara sauce
- 1 (6 oz) bag fresh spinach
- 2 (10 oz) packages cheese tortellini
- Mozzarella cheese, shredded (for garnish)
- Fresh basil leaves (for garnish)
Instructions
- Heat a large nonstick skillet or a Dutch oven over medium-low heat. Drizzle in ⅓ cup of olive oil. Add the red onion, minced garlic, eggplant, a generous pinch of salt, pepper, and chili flakes. Stir frequently until the eggplant softens and shrinks in size, about 10 minutes. Note: If the eggplant begins to stick to the bottom of the pan, reduce the heat to low.
- Once the eggplant has softened, add the diced zucchini, another pinch of salt, and pepper to the skillet. Cook, stirring occasionally, until the zucchini has softened, about 5-7 minutes.
- Pour in the marinara sauce and stir to combine with the vegetables. Cook over low heat, allowing the flavors to meld, for about 10 minutes.
- While the sauce is simmering, bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions until al dente.
- Stir the fresh spinach into the simmering marinara sauce. Cook until the spinach wilts down, about 2-3 minutes.
- Add the cooked and drained tortellini directly to the skillet with the chunky vegetable marinara sauce. Toss gently to coat everything evenly.
- Serve the tortellini immediately, garnished generously with shredded mozzarella cheese and fresh basil leaves, if desired.
Notes
Recipe inspired by The Essential WW Freestyle Cookbook
Taylor says
I made this recipe with carrots and a whole head of garlic. The family loved it. Will definitely be making it into the weekly rotation.