One-Pan Trattoria Tortelloni & Shrimp Bake
with a 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? We’re obsessed! Here, we toss tender, cheese-stuffed tortelloni in an herby tomato cream sauce, then finish it with a layer of Parmesan and panko breadcrumbs. Once broiled, it turns golden and crunchy, making a showstopping topping that’s guaranteed to 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
2 clove
Garlic
2 unit
Roma Tomato
¼ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
Parmesan Cheese
(Contains Milk)
1 tablespoon
Italian Seasoning
½ teaspoon
Chili Flakes
1 unit
Mushroom Stock Concentrate
4 tablespoon
Cream Cheese
(Contains Milk)
1.5 ounce
Tomato Paste
9 ounce
Cheese Tortelloni
(Contains Eggs, Milk, Wheat)
10 ounce
Shrimp
(Contains Shellfish)
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Heat broiler to high. Wash and dry produce. • Peel and mince garlic. Dice tomatoes. • In a small bowl, combine panko, Parmesan, a drizzle of olive oil, salt, and pepper.
• Heat a drizzle of olive oil in a medium, preferably ovenproof, pan (use a large pan for 4 servings) over medium-high heat. Add garlic, Italian Seasoning, and a pinch of chili flakes to taste; cook until fragrant, 30 seconds. • Add diced tomatoes and season with salt and pepper. Cook, stirring, until slightly softened, 1-2 minutes. • Add tomato paste; cook, stirring, 1 minute. • 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.
• Add tortelloni 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. • 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.
While tortelloni cooks, rinse shrimp under cold water, then pat dry with paper towels. Season all over with salt and pepper. Heat a large drizzle of oil in a large pan over high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Stir shrimp into pan along with butter.
• Evenly sprinkle tortelloni with panko mixture. • Broil until panko is golden brown, 2-4 minutes. (TIP: Watch carefully to avoid burning.) Garnish with chili flakes if desired. • Divide between plates and serve.
