Spring Tortellini Gratin
with Asparagus and Parmesan Breadcrumbs
- Milk
- Wheat
- Eggs
This skillet pasta bake truly is a one-pot-wonder – the creamy pesto sauce thickens in the pan while the tortellini cook! A crispy topping of panko and Parmesan goes under the broiler for a few minutes until bubbly, browned, and irresistible.
8 ounce
Milk
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2 ounce
Parmesan Cheese
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4 ounce
Pesto
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12 ounce
Asparagus
4 clove
Garlic
½ cup
Panko Breadcrumbs
()
2 unit
Veggie Stock Concentrate
18 ounce
Cheese Tortelloni
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Salt
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Pepper
4 teaspoon
Olive Oil
Prep the ingredients: Set the broiler to high or preheat the oven to 500 degrees. Thinly slice the garlic. Trim and discard the bottom inch from the asparagus, then cut into 1-inch pieces.
Heat a large drizzle of olive oil in a large oven-proof pan over medium heat. Add the garlic and cook, tossing for 30 seconds, until fragrant. Add the asparagus and cook, tossing for 2-3 minutes, until bright green. Season with salt and pepper.
Add the milk, stock concentrate, ½ cup water, and 4 Tablespoons pesto to the pan and stir to combine. Add the tortellini to the pan (don’t worry if they aren’t submerged). Bring the mixture to a boil, then reduce to a low simmer. Cook, stirring occasionally, for 6-8 minutes, until the sauce becomes very thick and the tortellini are soft. TIP: If the sauce becomes too thick, simply add a splash of water to the pan
While the tortellini simmers, combine the panko, parmesan, and a large drizzle of olive oil in a small bowl. Season the mixture with salt and pepper. HINT: if you don’t have an oven-proof pan, transfer the tortellini to a baking dish (ours is 9"x13").
Bake the tortellini gratin: Sprinkle the breadcrumb mixture over the tortellini. Transfer to the oven to broil for 1-2 minutes, until browned and bubbly.
Finish and plate: Divide the tortellini gratin between bowls and dig in!
