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–+ servings
Sun-dried Tomato and Chicken Tortellini Bake

Sun-dried Tomato and Chicken Tortellini Bake for Cozy Nights

This Sun-dried Tomato and Chicken Tortellini Bake is a delightful comfort food, perfect for cozy nights and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole Base
  • 2 cups Zucchini Chopped into one-inch pieces
  • 1 cup Bell Peppers Chopped, use various colors for vibrancy
  • 1 cup Mushrooms Chopped, cremini or portobello enhance flavor
For the Creamy Sauce
  • 8 oz Cream Cheese Or plant-based cream cheese for vegan
  • 1 cup Silken Tofu Substitute for a lighter creamy texture
For the Cheese
  • 1 cup Shredded Cheddar Cheese Use dairy-free cheese if desired
For the Spices
  • 1 teaspoon Garlic Powder Can substitute with fresh garlic
  • 1 teaspoon Onion Powder Fresh chopped onions can be used
  • 1 teaspoon Paprika Consider smoked paprika for extra flavor
For Cooking
  • 2 tablespoons Olive Oil For sautéing the vegetables
For the Crunchy Topping
  • 1 cup Breadcrumbs Use gluten-free if needed
  • 2 tablespoons Olive Oil (for Topping) Mix with herbs for extra flavor

Equipment

  • Instant Pot

Method
 

Step‑by‑Step Instructions
  1. Wash and chop zucchini, bell peppers, and mushrooms into uniform pieces.
  2. Turn your Instant Pot to sauté mode and heat olive oil for 2 minutes. Add garlic powder and onion powder, stir for 30 seconds.
  3. Add chopped vegetables and sauté for 5-7 minutes until softened and golden.
  4. Lower heat and stir in cream cheese until melted and smooth.
  5. Fold in shredded cheddar cheese, paprika, and remaining vegetables until well mixed.
  6. Seal the lid on the Instant Pot, set to high pressure for 10 minutes, and allow for a natural release.
  7. Mix breadcrumbs with olive oil and seasonings for topping.
  8. Carefully remove the lid, top with breadcrumb mixture, and let cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 80mgCalcium: 25mgIron: 10mg

Notes

Cut vegetables uniformly to enhance cooking and presentation. For an added creamy texture, blend cream cheese and silken tofu. To maintain vegetable texture, use the natural release method after cooking.

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