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Creamy Pesto Tortelloni

Creamy Pesto Tortelloni

Creamy Pesto Tortelloni

Includes recyclable aluminum tray

Recipe Development TeamUpdated on July 16, 2025

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This crowd-pleasing Italian-inspired oven bake keeps prep and cleanup to a minimum. Tender tortelloni, crisp-tender broccoli, 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!

Tags:

Fiber Smart

•Easy Prep

Allergens:

Milk

•Eggs

•Wheat

The quantities provided above are averages only.

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

Total Time45 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

4 tablespoon

Pesto

(Contains: Milk)

9 ounce

Tortelloni

(Contains: Eggs, Milk, Wheat)

1 unit

Oven-Ready Trays

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

1 unit

Broccoli

Not included in your delivery

Olive Oil

Pepper

Nutrition Values

/ per serving

Calories790 kcal

Fat39 g

Saturated Fat16 g

Carbohydrate86 g

Sugar10 g

Dietary Fiber8 g

Protein23 g

Cholesterol110 mg

Sodium1390 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

•Aluminum Foil

•Baking Sheet

Instructions

Prep

1

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. • In oven-ready tray, combine cream sauce base, stock concentrate, and 1⁄2 cup water; season with pepper. Stir in tortelloni, broccoli, garlic powder, and half the peas until thoroughly coated. (For 4, divide ingredients between two trays, using 1⁄2 cup water and half the peas in each tray.)

Bake

2

• 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.)

Add Panko Topping

3

• 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.

Serve

4

• Divide tortelloni bake between shallow bowls and serve.

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