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One-Pan Pesto Tortelloni Bake

One-Pan Pesto Tortelloni Bake

with Asparagus and Parmesan

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Rated 3.3 / 4out of 1473 ratings
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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.

Tags:Veggie
Allergens:MilkWheatEggs

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2

2% Reduced Fat Milk

(ContainsMilk)

½

Parmesan Cheese

(ContainsMilk)

½

Pesto

(ContainsMilk)

12

Asparagus

4

Garlic

½

Panko Breadcrumbs

(ContainsWheat)

2

Vegetable Stock Concentrate

18

Cheese Tortelloni

(ContainsMilk, Wheat, Eggs)

Not included in your delivery

2

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat36 g
Saturated Fat12 g
Carbohydrate67 g
Sugar8 g
Dietary Fiber2 g
Protein29 g
Cholesterol90 mg
Sodium1090 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
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat and Prep
Preheat and Prep
1

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.

Cook Asparagus
Cook Asparagus
2

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.

Cook Tortelloni
Cook Tortelloni
3

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.

Make Crust
Make Crust
4

While tortelloni simmer, combine panko, Parmesan, and 1 TBSP olive oil in a small bowl. Season with salt and pepper.

Top Tortelloni
Top Tortelloni
5

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.

Broil and Serve
Broil and Serve
6

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.