Creamy Dreamy Cheese Tortelloni Bake
with Zucchini, Crispy Panko & Scallions
Think a big bowl of cheesy stuffed pasta can’t get any better? Think again! In this recipe, we toss tender, cheese-stuffed tortelloni with golden-brown sautéed zucchini in a velvety lemon-scallion cream sauce. Shower with panko breadcrumbs that crisp up to an enticing golden brown in the oven, and dig into a deliciously cozy vegetarian dinner idea that’s ready in just 30 minutes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Zucchini
1 clove
Garlic
2 unit
Scallions
1 unit
Lemon
9 ounce
Cheese Tortelloni
(ContainsEggs, Milk, Wheat)1 ounce
Cheese Roux Concentrate
(ContainsMilk)2 tablespoon
Cream Cheese
(ContainsMilk)3 tablespoon
Parmesan Cheese
(ContainsMilk)¼ cup
Panko Breadcrumbs
(ContainsWheat)1 teaspoon
Hot Sauce
Not included in your delivery
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(ContainsMilk)Kosher Salt
Pepper
• Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
• Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add zucchini; cook, stirring, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings). • Add garlic and a big pinch of salt and pepper. Cook, stirring, until fragrant, 1-2 minutes more. • Turn off heat; transfer zucchini to a plate. Wipe out pan. Let pan cool for 1 minute.
• Once water is boiling, add tortelloni to pot. Cook until tender and floating to the top, 3-4 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain. TIP: If pasta isn’t finished cooking, ladle pasta water straight from pot.
• While tortelloni cooks, melt 1 TBSP butter (2 TBSP for 4) in pan used for zucchini over medium-high heat. Add scallion whites and cook until just softened, 1 minute. • Stir in cheese roux and ½ cup reserved pasta cooking water (1 cup for 4); cook, stirring occasionally, until slightly thickened, 2-4 minutes. Reduce heat under pan to low. • Whisk cream cheese, Parmesan, squeeze of lemon juice (big squeeze for 4 servings), and a pinch of lemon zest into pan with sauce; season with pepper.
• Stir tortelloni and zucchini into same pan. If needed, stir in reserved pasta cooking water, a splash at a time, until tortelloni is coated in a creamy sauce. • Evenly sprinkle panko over tortelloni mixture. TIP: If pan isn’t ovenproof, transfer mixture to a baking dish now. • Bake on top rack until panko is golden brown, 2-4 minutes.
• Garnish tortelloni bake with scallion greens and drizzle with as much hot sauce as you like. Divide between plates and serve.