Oven-Ready Bubbly Tortelloni Bake
with Marinara & Herbed Ciabatta (trays included)
- Eggs
- Milk
- Wheat
- Soy
Think a cheesy stuffed pasta can’t get any better? What about about baking said pasta in a delectable sauce with plenty of cheese? This dish checks all those boxes—and since we’re sending our oven-ready aluminum trays, cleanup is a breeze, too. We bake tender, cheese-stuffed tortelloni in herby marinara, then broil with mozzarella and creamy ricotta in the last few minutes of cooking for melty, cheesy, bubbly perfection. It’s served with buttery toasted ciabatta for an ultra-comforting meal that’s as easy as it is delicious.
Ingredients
14 ounce
Marinara Sauce
1 unit
Veggie Stock Concentrate
9 ounce
Tortelloni
(Contains: Eggs, Milk, Wheat)
1 unit
Ciabatta
(Contains: Wheat, Soy)
2 unit
Oven-Ready Tray
4 ounce
Ricotta Cheese
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
1 tablespoon
Tuscan Heat Spice
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to middle and top positions and preheat oven to 450 degrees. Bring 2 TBSP butter (4 TBSP for 4 servings) to room temperature. • In a medium bowl, combine marinara, stock concentrate, half the Tuscan Heat Spice (you’ll use more in the next step), 1 tsp sugar (2 tsp for 4), ½ cup water (1 cup for 4), and a pinch of salt and pepper.
• Divide tortelloni and sauce between aluminum trays. Cover each tray tightly with aluminum foil. • Bake trays on middle rack until pasta is al dente and sauce has thickened, 15-18 minutes. • While tortelloni bakes, add ½ cup ricotta (1 cup for 4 servings) to a small bowl. (Use the rest of the ricotta as you like.) Stir in ½ tsp Tuscan Heat Spice (1 tsp for 4), a drizzle of olive oil, salt, and pepper. (Be sure to measure the Tuscan Heat Spice—you’ll use more in the next step.)
• When pasta has 5 minutes left, halve ciabatta and spread cut sides with softened butter. (TIP: If butter is not yet softened, place in a microwave-safe bowl and microwave for 5 seconds.) Sprinkle each ciabatta half with a pinch of remaining Tuscan Heat Spice and season with salt and pepper. • Place cut sides up directly on top rack and bake until toasted, 3-5 minutes.
• Once pasta is done, remove trays from oven; heat broiler to high. • Carefully remove and discard foil covering trays. Dollop pasta with herbed ricotta, then sprinkle evenly with mozzarella. • Broil until cheese is melted and lightly browned, 2-3 minutes. TIP: Watch carefully to avoid burning. • Divide bubbly tortelloni bake between plates and serve with herbed ciabatta on the side. TIP: Halve ciabatta on a diagonal into triangles before serving if desired.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty, cheesy dish, though some found the sauce bland or acidic; adding extra herbs or spices boosted flavor 🍲.
- Ease of prep: Customers loved how quick and simple this meal was to prepare, with minimal cleanup thanks to the provided trays.
- Suggestions: Consider adding vegetables or protein for more nutrition; some preferred less ricotta and more mozzarella or sauce.
- Portions: Generous servings often provided leftovers; a few found it too rich or heavy for one sitting.
- Bread: The herbed ciabatta was a hit, with many wishing for a larger portion to complement the pasta.
Reviews from our home cooks
This recipe is FANTASTIC! The 5 min prep time was more like 25 min, but it was worth it! The herbed Ciabatta bread was equally delicious! The tortelloni bake was extremely flavorful and fun to throw together! Well done Hello Fresh!
Great easy to prepare and cleanup was a breeze! Tortellini could have more sauce to cover it entirely so all of it cooked evenly. But this is a great meal when you don't feel like chopping a lot or just don't have time. I paired this dish with a Tuscan red wine and it was most enjoyable.
Very nice meal. Marinara Sauce was very good. Ciabatta was delicious with tortelloni - the pieces of ciabatta were small so there really should have been two ciabatta rolls instead of one.
Loved the ease of the recipe, and the meal could be eaten right out of the aluminum packets. Herbed ciabatta was very tasty!
This wasn't what I consider oven ready at all. Ok, my family loved the recipe, but to me oven ready means the tortelloni is in the pans and ready to go into the oven - sure maybe you herb up some ricotta and drop it in there but ugh after work this recipe was more than I bargained for.
Very easy to assemble this meal, so when you are in a rush this is a good recipe to turn to! The tortelloni was a little too sweet and Ciabatta would have been better as a loaf, not two buns.
Pretty good meal. It did use quite a few dishes for a quick meal. I also thought the tortellini was a bit undercooked, but I even left it in a few minutes longer. The topper was a little spicy but still gave it plenty of flavor. The ciabatta was a perfect pairing for this but there wasn't quite enough for my taste.
Loved this. It was so good! Next, I will mix the tortelloni and sauce together to make sure that all the delicious little pasta pillows are sauced up before I bake. Ciabatta was excellent toasted.
Great flavor--I liked the spice mix. Maybe a little more marinara would have made it better. I happened to have some leftover spaghetti sauce in the fridge so I was at least able to coat all the tortelloni.
Tortelloni was not as tender as I hoped, but perhaps that was the cooking time on my part. Red sauce was delicious as was the Tuscan seasoning on the ciabatta
