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Rustic Marinara Tortellini with Garden Vegetables

Close-up overhead view of a bowl of baked cheese tortellini with eggplant, zucchini, onion, garlic, and spinach in tomato sauce, garnished with fresh basil and red pepper flakes.
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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.

Ingredients

Units Scale
  • 1/3 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir the fresh spinach into the simmering marinara sauce. Cook until the spinach wilts down, about 2-3 minutes.
  6. Add the cooked and drained tortellini directly to the skillet with the chunky vegetable marinara sauce. Toss gently to coat everything evenly.
  7. 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

Find it online: https://crave-worthy.com/rustic-marinara-tortellini-with-garden-vegetables/