Name: Easy Vegetarian Baked Tortellini Casserole
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 3 Servings
Cuisine: Italian

Jule’s Menu Verified

February 15, 2026

This healthy casserole is easy to prepare, surprisingly nutritious, perfect for meal prep, and enjoyed by the whole family. Instead of cream, the sauce is enhanced with red pesto. Crispy tofu cubes add extra protein, making this a wholesome and satisfying dish.

Easy Vegetarian Baked Tortellini Casserole

Easy Vegetarian Baked Tortellini Casserole cover

From the Cook

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Easy Vegetarian Baked Tortellini Casserole

Jule’s Menu Verified

Ingredients

WarningMilk and 6 other allergens identified

Instructions

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Instructions

Wash the eggplant, cut it in half lengthwise, then slice into thin half-moons. Place in a colander, toss generously with salt, and set aside for 10–15 minutes to draw out moisture.

Remove the tofu from the package, pat dry with paper towels, and cut into small cubes. Heat 1 teaspoon oil in a skillet over medium heat and pan-fry the tofu cubes for about 5 minutes, until crispy. Remove from the pan and set aside.

Meanwhile, peel and finely dice the shallot and garlic. Wash the zucchini, cut it in half lengthwise, and slice thinly. Clean the mushrooms and slice them as well.

Add the remaining oil to the skillet and sauté the shallot with a pinch of salt until translucent. Add the zucchini, garlic, eggplant, and mushrooms, and cook for about 5 minutes, until the vegetables are soft.

Add the diced tomatoes, cover, and let simmer for 15 minutes. Meanwhile, preheat the oven to 400°F (200°C), conventional bake (top and bottom heat).

Season the vegetable sauce with pesto, salt, and pepper. Add the tofu back to the pan, then transfer everything to a baking dish. Add the tortellini straight from the package, pressing them into the sauce or gently stirring to combine.

Sprinkle the cheese evenly over the top and bake for 20 minutes, or until the cheese is golden brown and the tortellini are al dente.

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Tips & Tricks (5)

Veggie Moisture Management 💧
Before adding zucchini and eggplant to the casserole, lightly salt and drain them for 15 minutes to remove excess moisture and prevent a watery final dish.
Pesto Flavor Bomb 🌶️
Toast your red pesto in a dry pan for 30-60 seconds before mixing to intensify its flavor and create deeper, more complex aromatics.
Layering Technique Pro 🧊
Create distinct flavor layers by partially cooking mushrooms and vegetables separately before assembling the casserole, ensuring each ingredient retains its individual texture and taste.
Protein Power-Up 💪
For crispy tofu cubes, press and drain tofu for at least 30 minutes, then coat in cornstarch before pan-frying to achieve a golden, crunchy exterior.
Herb Preservation Hack 🌿
Chop fresh basil just before adding to the dish to prevent browning and maintain its vibrant color and maximum flavor release.

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About the Cook

Jule’s Menu

Hi, I’m Julia, and I’m the recipe developer, photographer, and author behind Jules’ Menu. I’ve spent the last eight years perfecting healthy everyday recipes so they strike the perfect balance between healthy and nourishing, simple and practical, and gourmet-level delicious.