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Creamy Dreamy Cheese Tortelloni Bake
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Creamy Dreamy Cheese Tortelloni Bake

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.

Tags:
New
Seasonal
Veggie
Calorie Smart
Allergens:
Eggs
Milk
Wheat

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

Total Time30 minutes
Prep Time5 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Zucchini

1 clove

Garlic

2 unit

Scallions

1 unit

Lemon

9 ounce

Cheese Tortelloni

(Contains Eggs, Milk, Wheat)

1 ounce

Cheese Roux Concentrate

(Contains Milk)

2 tablespoon

Cream Cheese

(Contains Milk)

3 tablespoon

Parmesan Cheese

(Contains Milk)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 teaspoon

Hot Sauce

Not included in your delivery

1 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Calories640 kcal
Fat29 g
Saturated Fat15 g
Carbohydrate76 g
Sugar14 g
Dietary Fiber6 g
Protein22 g
Cholesterol130 mg
Sodium1640 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.

Utensils

Large Pot
Zester
Large Pan
Strainer
Whisk

Instructions

Prep
1

• 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.

Cook Zucchini
2

• 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.

Cook Tortelloni
3

• 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.

Make Sauce
4

• While tortelloni cook, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for zucchini over medium-high heat. Add scallion whites and cook, stirring occasionally, until just softened, 1 minute. • Stir in cheese roux and ½ cup reserved pasta cooking water (1 cup for 4). (TIP: If tortelloni aren’t finished cooking, ladle pasta cooking water straight from pot.) Cook, stirring occasionally, until slightly thickened, 2-4 minutes. Reduce heat to low. • Whisk in cream cheese, Parmesan, a squeeze of lemon juice (big squeeze for 4), and a pinch of lemon zest (save remaining lemon for another use!); season with pepper.

Assemble & Bake Tortelloni
5

• Stir tortelloni and zucchini into pan with sauce. If needed, stir in more reserved pasta cooking water a splash at a time until everything 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.

Serve
6

• Garnish tortelloni bake with scallion greens and drizzle with as much hot sauce as you like. Divide between plates and serve.

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