Cheese Stuffed Pasta in Zucchini Tomato Sauce

Cheese Stuffed Pasta in Zucchini Tomato Sauce

with mushrooms and Parmesan

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Cheese-stuffed tortellini are the perfect match for tender zucchini and crushed tomatoes. All those zesty and bright flavours heighten the tortellini pasta, making this dish perfect for gloomy winter day!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Fresh Cheese Tortellini

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

400 g


2 box

Crushed Tomatoes

2 tbsp

Italian Seasoning


12 g


227 g

Cremini Mushrooms

113 g

Onion, chopped

56 g

Parmesan Cheese


2 unit

Vegetable Broth Concentrate

Not included in your delivery

2 tsp


4 tbsp


½ tsp

Salt and Pepper*

4 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2929 kJ
Calories700 kcal
Fat25 g
Saturated Fat6 g
Carbohydrate97 g
Sugar23 g
Dietary Fiber8 g
Protein24 g
Cholesterol50 mg
Sodium1980 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F and wash and dry all produce.Add 10 cups water and 2 tsp salt in a large pot. Cover and bring to a boil over high heat. Meanwhile, Cut zucchini(s) in half, lengthwise, then into 1/2-inch thick half moons. Roughly chop mushrooms. Peel, then mince or grate garlic


Add tortellini to the pot of boiling water. Cook, stirring occasionally, until tender, 3-4 min. Meanwhile, on a baking sheet, toss zucchini, mushrooms, half the Italian seasoning and 1 tbsp oil. Season with salt and pepper. Roast, in middle of oven, until tender, 8-10 min. When tortellini is done, reserve 1/2 cup pasta water. Drain, return to pot and set aside, off heat.


While veggies roast, heat a medium pot over medium-high heat. When hot, add 2 tsp oil, then onions. Cook, stirring often, until softened, 3-4 min. Add garlic and remaining Italian Seasoning. Cook, stirring often, until fragrant, 30 secs


Add crushed tomatoes, broth concentrate, reserved cooking water and 2 tsp sugar. Cook, stirring occasionally, until slightly thickened, 5-6 min. Season with salt and pepper.


When sauce is slightly thickened, add tortellini and roasted veggies. Stir together.


Divide pasta between plates and sprinkle over Parmesan.