Creamy Pesto Tortelloni
Includes recyclable aluminum tray
- Milk
- Eggs
- Wheat
This crowd-pleasing Italian-inspired oven bake keeps prep and cleanup to a minimum. Tender tortelloni, sweet peas, bright basil pesto, and velvety cream sauce cook together in an oven-ready tray—no prep required. Finish this rich, savory bake with crunchy panko breadcrumbs for a quick, convenient, and delicious meal in a flash!
Ingredients
4 tablespoon
Pesto
(Contains: Milk)
9 ounce
Tortelloni
(Contains: Eggs, Milk, Wheat)
1 unit
Oven-Ready Tray
4 ounce
Peas
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Mushroom Stock Concentrate
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
Olive Oil
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • In oven-ready tray, combine cream sauce base, stock concentrate, and 1⁄2 cup water; season with pepper. Stir in tortelloni, peas, and garlic powder until thoroughly coated. (For 4 servings, divide ingredients between two trays, using 1⁄2 cup water for each tray.)
• Drizzle pesto evenly over tortelloni mixture. • Cover tray tightly with foil; place on top of a baking sheet. Bake on top rack (be sure your oven has preheated!) until tortelloni is tender and sauce is bubbly, 25-30 minutes. (For 4 servings, bake two trays side by side on top rack.)
• Once tortelloni is done, carefully remove foil (watch out for steam!). Sprinkle panko over the top, then evenly drizzle with olive oil. Return to oven and bake, uncovered, until panko is golden brown, 5-7 minutes more.
• Divide tortelloni bake between shallow bowls and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the creamy pesto flavor, though some found it overpowering or bland; adjusting pesto amount to taste can help.
- Ease of prep: Customers loved how quick and simple this one-pan meal was to prepare, perfect for busy nights 🍲.
- Suggestions: Consider adding protein like chicken or sausage; some preferred broccoli over peas for texture and flavor.
- Portions: Several felt it wasn't quite enough for two people; adding a side salad or garlic bread could round out the meal.
- Texture: Some found the pasta dry or unevenly cooked; adding more liquid or reducing cook time may improve consistency.
Reviews from our home cooks
Loved the pesto. It was delicious and easy with the included tray to bake it in. Made clean up so easy. Well done meal!
This was super easy obviously to put together and let the oven do the job. Flavorful and creamy to the right consistency. I added some more pesto just because I like it. Will get this again!
Quick, easy and tasty! The peas with the creamy pesto were bright and sweet, nice texture with the panko.
Super easy & quick to prep! I love the flavors! It's got the delicious flavor of the pesto but is still creamy & fresh! Great meal!
Really good overall, but the creamy mixture was much thinner than I expected. A thicker sauce that coated the tortellini more completely would have made this dish better. Also, with pesto in the description, there needed to be more pesto. Please put in more pesto in the pesto dishes!
I liked the ease of baking it, but some of the tortellini ended up dried out in sections due to there not being enough sauce to truly bake properly at the bottom of the tray. It was 'okay'. Mediocre and made my stomach hurt.
I haven't seen good portion sizes in any of these bake meals, but that wasn't my issue with this one. The recipe was good (although I think the panko takes away the flavor from a lot of the dish), but I couldn't really taste the pesto. I almost feel like it should be added on and baked uncovered at the last ten minutes, or less? I wish I would have put it on after I baked it. I love pesto, and the pesto that you folks use is pretty darn good. I just couldn't taste it. The tortellonis were fantastic. The individual ingredients were good, the recipe was good, but it just felt like something was off.
I liked the premise of this recipe, but it did not work (for me) as a "Prep & Bake". There was not enough water to bake everything properly, without burning the cream sauce, and the bake time was almost too long--this recipe may do better as a "one-pan wonder" where we can sauté the veggies in the pan first, add the sauce, water (1.5 cups), and stock packet, bring to a simmer, then add the pasta and cook in the pan. I was really pleased with the ingredients (I liked the two types of veggies, the pasta, and the pesto)--the flavors were spot on--I just did not like preparing this in the bake tray.
Easy to make. Loved the pesto cream sauce. Felt like a light meal. I like that.
