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.
Ingredients
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1 package Taste Republic Gluten-Free Spinach & Cheese Tortelloni
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1 ¾ cups canned chickpeas or white beans, drained and rinsed
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1 small red onion, sliced into wedges
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½ cup sun-dried tomatoes, oil-packed or rehydrated
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1 cup marinated artichoke hearts, halved
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2 tablespoons olive oil (or oil from the sun-dried tomatoes)
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2 tablespoons dried oregano
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1 tablespoon nutritional yeast
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½ teaspoon garlic powder
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Salt and pepper, to taste
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½ cup vegan feta or vegan Parmesan
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¼ cup fresh basil leaves, torn
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Balsamic glaze, for drizzling
Directions
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Preheat the oven: Heat oven to 400°F and line a large sheet pan with parchment paper.
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Cook the tortelloni: Prepare the gluten-free spinach & cheese tortelloni according to package directions. Drain well.
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Assemble the tray: Add the cooked tortelloni, chickpeas or beans, red onion, sun-dried tomatoes, and artichoke hearts to the sheet pan.
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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.
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Roast: Bake for 20–22 minutes, stirring halfway through, until the tortelloni are lightly crisped at the edges and the vegetables are caramelized.
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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.
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Serve: Enjoy warm, straight from the pan.
