Gluten-Free Mediterranean Sheet Pan Spinach & Cheese Tortelloni with Roasted Vegetables
By McKenna Ruzga
You've made tortelloni before...but have you ever baked it in the oven? This sheet pan gluten-free tortelloni requires minimal hands-on time and is full of unexpected Mediterranean flavors to shake up your pasta routine.
1 3/4 cups canned chickpeas or white beans, drained and rinsed
1 small red onion, sliced into wedges
1/2 cup sun-dried tomatoes, oil-packed or rehydrated
1 cup marinated artichoke hearts, halved
2 tablespoons olive oil (or oil from the sun-dried tomatoes)
2 tablespoons dried oregano
1 tablespoon nutritional yeast
1/2 teaspoon garlic powder
Salt and pepper, to taste
1/2 cup vegan feta or vegan Parmesan
1/4. cup fresh basil leaves, torn
Balsamic glaze, for drizzling
DIRECTIONS
Preheat the oven: Heat oven to 400°F and line a large sheet pan with parchment paper.
Cook the tortelloni: Prepare the gluten-free spinach & cheese tortelloni according to package directions. Drain well.
Assemble the tray: Add the cooked tortelloni, chickpeas or beans, red onion, sun-dried tomatoes, and artichoke hearts to the sheet pan.
Season: Drizzle with olive oil and sprinkle with oregano, nutritional yeast, garlic powder, salt, and pepper. Toss until evenly coated and spread into a single layer.
Roast: Bake for 20–22 minutes, stirring halfway through, until the tortelloni are lightly crisped at the edges and the vegetables are caramelized.
Finish: Remove from the oven and immediately sprinkle with vegan cheese so it softens from the heat. Top with fresh basil and drizzle with balsamic glaze.
