One-Pan Trattoria Tortelloni Bake

Name: One-Pan Trattoria Tortelloni Bake with a Crispy Parmesan Panko Topping
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 2 clove Garlic; 2 unit Tomato; ¼ cup Panko Breadcrumbs; 3 tablespoon Parmesan Cheese; 1 tablespoon Italian Seasoning; 1 teaspoon Chili Flakes; 1 unit Mushroom Stock Concentrate; 4 tablespoon Cream Cheese; 1.5 ounce Tomato Paste; 9 ounce Cheese Tortelloni; Salt; Pepper; 2 teaspoon Olive Oil; 2 tablespoon Butter

with a Crispy Parmesan Panko Topping

Recipe Development TeamPublished on April 11, 2023

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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.

Tags:

Veggie

•Easy Cleanup

•Easy Prep

Allergens:

Wheat

•Milk

•Eggs

The quantities provided above are averages only.

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

Total Time25 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 clove

Garlic

2 unit

Tomato

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

3 tablespoon

Parmesan Cheese

(Contains: Milk)

1 tablespoon

Italian Seasoning

1 teaspoon

Chili Flakes

1 unit

Mushroom Stock Concentrate

4 tablespoon

Cream Cheese

(Contains: Milk)

1.5 ounce

Tomato Paste

9 ounce

Cheese Tortelloni

(Contains: Wheat, Milk, Eggs)

Not included in your delivery

Salt

Pepper

2 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories730 kcal

Fat39 g

Saturated Fat20 g

Carbohydrate75 g

Sugar15 g

Dietary Fiber6 g

Protein22 g

Cholesterol155 mg

Sodium1420 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

•Small Bowl

•Large Pan

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 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. • Add 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.

• Evenly sprinkle tortelloni with panko mixture. • Transfer pan to oven; broil until panko is golden brown, 2-4 minutes. TIP: Watch carefully to avoid burning. • Garnish tortelloni with chili flakes if desired. Divide between plates and serve.