This skillet pasta bake truly is one-pan cooking at its finest—even the sauce thickens in the pan while the tortelloni cook. Although it’s got plenty of creamy, comforting elements, this dish also has tons of green to keep things fresh. Asparagus spears are folded in to make it snappy, while basil pesto adds an herby touch throughout.
2% Reduced Fat Milk
Vegetable Stock Concentrate
Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Thinly slice garlic. Trim and discard woody bottom ends from asparagus, then cut stalks into 2-inch pieces.
Heat 1 TBSP olive oil in a large pan over medium heat (use an ovenproof pan if you have one). Add asparagus and toss until slightly softened, 1-2 minutes. Add garlic and toss until fragrant, about 1 minute. Season with salt and pepper.
Add milk, stock concentrates, and pesto to pan and stir to combine. Add tortelloni, spreading them out in a layer. Bring mixture to a boil, then lower heat and let simmer until sauce thickens and tortelloni are tender, 5-7 minutes, stirring occasionally. TIP: Add a splash of water if pan seems dry.
While tortelloni simmer, combine panko, Parmesan, and 1 TBSP olive oil in a small bowl. Season with salt and pepper.
Remove pan from heat (TIP: If your pan isn’t ovenproof, transfer tortelloni mixture to a small baking dish at this point.) Sprinkle crust mixture over tortelloni, covering them as evenly as possible.
Place pan under broiler or in oven. Broil or bake until crust is toasty and sauce is bubbly, 1-2 minutes. Divide tortelloni between bowls and serve.