If you are using a screen reader and are having problems using this website, please call 1-646-846-3663 for assistance.
HelloFresh
HelloFreshOur Plans
How It Works
Our Menus
WineGifts
One-Pan Pesto Tortelloni Bake

One-Pan Pesto Tortelloni Bake

with Asparagus and Parmesan

Rated 3.3 / 4
Rate this recipe
Download the recipe
Read more

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:Nut freeVegetarian
Allergens:MilkEggsWheat
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving 4 people
Ingredients
serving 4 people

2

2% Reduced Fat Milk

(ContainsMilk)

½

Parmesan Cheese

(ContainsMilk)

½

Pesto

(ContainsMilk,Eggs)

12

Asparagus

4

Garlic

½

Panko Breadcrumbs

(ContainsWheat)

2

Vegetable Stock Concentrate

18

Cheese Tortelloni

(ContainsMilk,Eggs,Wheat)

Not included in your delivery

2

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values/ 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
Utensils
Large Pan
Small Bowl
Baking Dish
InstructionsPDF
Instructions
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.

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.

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.

4

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

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.

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.