One-Pan Beef Tortelloni Bake
with Peas & Crispy Parmesan Panko Topping
Think a cheesy stuffed pasta can’t get any better? What about baking it in a creamy sauce with a crispy topping? In this recipe, we toss cheese-stuffed tortelloni in an herby tomato cream sauce, then top with Parmesan and panko breadcrumbs. Once broiled, it turns into a showstopping topping that’ll earn you plenty of oohs and aahs from your lucky fellow diners.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 ounce
Tortelloni
(Contains: Eggs, Milk, Wheat)
1 unit
Tomato Paste
4 ounce
Peas
4 tablespoon
Cream Cheese
(Contains: Milk)
10 ounce
Ground Beef
2 clove
Garlic
1 tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Mushroom Stock Concentrate
2 unit
Tomato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Chili Flakes
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Heat broiler to high. Wash and dry produce.
-
Peel and mince garlic. Dice tomatoes.
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In a small bowl, combine panko, Parmesan, a drizzle of olive oil, salt, and pepper.
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Heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add garlic, Italian Seasoning, and a pinch of chili flakes to taste; cook until fragrant, 30 seconds.
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Add tomatoes and season with salt and pepper. Cook, stirring, until slightly softened, 1-2 minutes.
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Add tomato paste; cook, stirring, 1 minute.
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Stir in 1 cup water (1½ cups for 4), stock concentrate, and cream cheese. Bring to a simmer and cook, stirring, until fully combined. Season generously with salt and pepper.
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Add tortelloni and peas to pan with sauce; cook, stirring, until sauce has thickened and tortelloni are tender, 4-6 minutes. (TIP: If sauce thickens before tortelloni are tender, add a splash of water.) Turn off heat.
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Stir in 2 TBSP butter (3 TBSP for 4 servings) until melted. Season with salt and pepper. If sauce seems too thick, add a splash of water. TIP: If pan isn’t ovenproof, transfer mixture to a baking dish now.
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Evenly sprinkle tortelloni with panko mixture.
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Transfer pan to oven; broil until panko is golden brown, 2-4 minutes. TIP: Watch carefully to avoid burning.
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Garnish tortelloni with remaining chili flakes if desired. Divide between plates and serve.
