Cheesy Baked Tortelloni with Marinara and Toasted Ciabatta

Imagine tender, cheese-stuffed tortelloni swimming in a rich herby marinara sauce, topped with creamy ricotta and gooey mozzarella, then broiled until golden and bubbly. This baked pasta dish is pure comfort in every bite.

Serve it alongside slices of buttery toasted ciabatta for dipping and sopping up every last bit of sauce. It’s an easy, satisfying meal that feels special enough for a weekend dinner but simple enough for a weeknight.

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Ingredients

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

9 ounce TortelloniView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

2 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, combine the marinara sauce, veggie stock concentrate and Tuscan heat spice. Stir until well mixed.
3. Divide the tortelloni evenly between the two oven-ready trays. Pour the sauce mixture over the tortelloni, ensuring it’s evenly distributed.
4. Cover the trays with foil and bake for 20 minutes, until the tortelloni is tender and the sauce is bubbly.
5. Remove the foil and dollop ricotta cheese over the top of each tray. Sprinkle with mozzarella cheese.
6. Switch the oven to broil and place the trays under the broiler for 2-3 minutes, until the cheese is melted and golden brown. Watch carefully to prevent burning.
7. While the tortelloni bakes, slice the ciabatta in half lengthwise and toast in a toaster or under the broiler until golden. Spread with butter if desired.
8. Serve the bubbly tortelloni hot, with the toasted ciabatta on the side for dipping.

Recipe Tips

FAQ

Can I use frozen tortelloni?

Yes, frozen tortelloni works well. Just add a few extra minutes to the baking time, checking for tenderness.

What can I substitute for Tuscan Heat Spice?

You can use a mix of dried oregano, basil and a pinch of red pepper flakes as a substitute.

Can I make this dish ahead of time?

You can assemble the tortelloni and sauce in the trays, cover and refrigerate for up to 24 hours. Bake as directed, adding a few minutes if needed.