Mushroom & Tomato Tortelloni
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Mushroom & Tomato Tortelloni

Mushroom & Tomato Tortelloni

Topped with Italian Cheese Blend & Fresh Parsley

This delicious bowl of pasta is the total package! Our chefs paired these comforting cheese-stuffed pasta with mushrooms and tossed it all together in a rich tomato sauce to deliver an extra-tender bite and a huge amount of flavor. Shower your tortelloni with a melty Italian cheese blend and fresh parsley before serving for the perfect weeknight dinner idea—ready to enjoy in just 15 minutes.

Calorie Smart
Easy Prep

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

Total Time15 minutes
Prep Time5 minutes


serving amount

1 unit

Yellow Onion

4 ounce

Button Mushrooms

¼ ounce


9 ounce


(Contains Eggs, Milk, Wheat)

1 tablespoon

Fry Seasoning

1 tablespoon

Italian Seasoning

1 teaspoon

Chili Flakes

13.76 ounce

Crushed Tomatoes

1 unit

Mushroom Stock Concentrate

½ cup

Italian Cheese Blend

(Contains Milk)

Not included in your delivery

1 teaspoon

Cooking Oil


Kosher Salt



Nutrition Values

/ per serving
Calories610 kcal
Fat22 g
Saturated Fat12 g
Carbohydrate78 g
Sugar21 g
Dietary Fiber9 g
Protein27 g
Cholesterol120 mg
Sodium1330 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.


Large Pot
Large Pan



• Bring a large pot of salted water to a boil. Wash and dry produce. • Dice onion into ½-inch pieces. Trim and roughly chop mushrooms. Roughly chop parsley.

Cook Pasta

• Once boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-4 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

Make Sauce

• While tortelloni cooks, heat a drizzle of oil in a large pan over medium-high heat. Add onion and mushrooms; season with salt and pepper. Cook until onions are slightly translucent, 3-4 minutes. • Stir in crushed tomatoes, stock concentrate, half the Fry Seasoning, half the chili flakes, ½ tsp Italian Seasoning (save the rest for another use), and a pinch of sugar. (For 4 servings, use all the Fry Seasoning, all the chili flakes, and 1 tsp Italian Seasoning.) Reduce heat to medium; simmer, stirring occasionally, until slightly reduced and thickened, 3-4 minutes. Remove from heat.

Finish & Serve

• Stir drained tortelloni and half the Italian cheese blend into pan with sauce. (TIP: If your pan isn’t large enough, transfer sauce to pot used to cook tortelloni. If needed, stir in reserved cooking water a splash at a time until tortelloni are thoroughly coated in sauce.) Taste and season with salt and pepper if desired. • Divide pasta between bowls. Top with remaining Italian cheese blend and garnish with parsley. Serve.

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