Tortellini and Caponata Bake

Elevate your pasta night with this Tortellini and Caponata Bake, a hearty and flavorful dish that marries tender cheese tortellini with the bold, Mediterranean-inspired flavors of classic caponata. Packed with sautéed eggplant, zucchini, red bell pepper, and briny kalamata olives, this bake is simmered in a rich tomato sauce infused with capers, red wine vinegar, and a touch of oregano. Topped with a generous layer of melted mozzarella and Parmesan, this recipe bakes to golden perfection, delivering a comforting, cheesy crust with every bite. Ready in just an hour, this recipe is perfect for feeding a family or impressing dinner guests. Serve it straight from the oven with a garnish of fresh basil leaves for a dish that’s as beautiful as it is delicious.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams cheese tortellini (fresh or refrigerated)
• 1 medium-sized eggplant
• 1 medium-sized zucchini
• 1 medium-sized red bell pepper
• 1 medium-sized yellow onion
• 3 pieces garlic cloves
• 400 grams canned diced tomatoes
• 2 tablespoons tomato paste
• 100 grams kalamata olives, pitted and halved
• 2 tablespoons capers, drained
• 2 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 0.5 teaspoons crushed red pepper flakes (optional)
• 200 grams shredded mozzarella cheese
• 50 grams grated Parmesan cheese
• 10 pieces fresh basil leaves (for garnish)
• 1 to taste salt
• 1 to taste black pepper

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions, reducing the cooking time by 1-2 minutes as it will bake later. Drain and set aside.

Step 3

While the tortellini cooks, prepare the caponata. Dice the eggplant, zucchini, red bell pepper, and onion into small cubes. Mince the garlic.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and cook for 5-7 minutes until softened and slightly browned. Remove and set aside.

Step 5

In the same skillet, add the remaining tablespoon of olive oil, the onion, and red bell pepper. Sauté for 3-4 minutes until softened. Add the zucchini and garlic, and cook for another 3 minutes.

Step 6

Return the cooked eggplant to the skillet. Stir in the canned diced tomatoes, tomato paste, kalamata olives, capers, and red wine vinegar. Sprinkle with oregano, crushed red pepper flakes (if using), and season with salt and black pepper to taste.

Step 7

Simmer the caponata mixture for 10 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.

Step 8

In a large baking dish, combine the cooked tortellini with the caponata. Mix well to coat the tortellini evenly.

Step 9

Sprinkle the shredded mozzarella cheese evenly over the dish, followed by the grated Parmesan cheese.

Step 10

Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and golden brown.

Step 11

Remove from the oven and let it cool for 5 minutes. Garnish with fresh basil leaves before serving.

Nutrition Facts

Serving size	2284.7 grams (2284.7g)

Amount per serving	% Daily Value*
Calories	3564

Total Fat 177.90g	228%
Saturated Fat 68.20g	341%
Polyunsaturated Fat 7.90g
Cholesterol 350mg	117%
Sodium 11320mg	492%
Total Carbohydrate 350.80g	128%
Dietary Fiber 45.20g	161%
Total Sugars 65.70g
Protein 146.90g	294%

Vitamin D 0IU	0%
Calcium 3086mg	237%
Iron 20mg	111%
Potassium 4029mg	86%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.6%

Protein: 16.4%

Carbs: 39.1%