HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Dreamy Cheese Tortelloni Bake
Creamy Dreamy Cheese Tortelloni Bake

Creamy Dreamy Cheese Tortelloni Bake

with Zucchini, Crispy Panko & Scallions

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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.

Tags:NewSeasonalVeggieCalorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 clove


2 unit


1 unit


9 ounce

Cheese Tortelloni

(ContainsEggs, Milk, Wheat)

1 ounce

Cheese Roux Concentrate


2 tablespoon

Cream Cheese


3 tablespoon

Parmesan Cheese


¼ cup

Panko Breadcrumbs


1 teaspoon

Hot Sauce

Not included in your delivery

1 teaspoon

Cooking Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories640 kcal
Fat29 g
Saturated Fat15 g
Carbohydrate76 g
Sugar14 g
Dietary Fiber6 g
Protein22 g
Cholesterol130 mg
Sodium1660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon

• 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.