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One-Pot Tortelloni
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One-Pot Tortelloni

One-Pot Tortelloni

with Parmesan Breadcrumbs and Kale

Pasta + pesto + Parmesan cheese: it’s an equation that never fails. Add in a crispy panko breadcrumb topping, and now things are really starting to add up. But to really make this dish worth more than the sum of its parts, you gotta add a powerhouse veggie like kale. It takes this tortelloni bake from creamy and crusty to hale and hearty and incredibly satisfying.


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

Total Time25 minutes


serving amount

2 clove


4 ounce


1 cup


(Contains Milk)

1 unit

Veggie Stock Concentrate

¼ cup


(Contains Milk)

9 ounce

Cheese Tortelloni

(Contains Eggs, Milk, Wheat)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

1 tablespoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)3347 kJ
Calories800 kcal
Fat37 g
Saturated Fat12 g
Carbohydrate81 g
Sugar9 g
Dietary Fiber5 g
Protein32 g
Cholesterol90 mg
Sodium1130 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.


Large Pan


Preheat and Prep

Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Thinly slice garlic. Remove and discard any large, tough ribs from half the kale, then chop leaves into fine pieces (use remaining kale as you like).

Cook Kale

Heat a drizzle of olive oil in a large pan over medium heat. Add garlic and toss until fragrant, about 30 seconds. Add kale and a splash of water. Cook, tossing, until tender, 3-4 minutes. Season with salt and pepper.

Make Pesto Sauce

Add milk, stock concentrate, and pesto to pan and stir to combine. Add tortelloni to pan in a single layer.

Cook Tortelloni

Bring pesto sauce to a boil, then reduce heat. Simmer, stirring occasionally, until sauce is thick and tortelloni are tender, 5-7 minutes. TIP: If your pan is not ovenproof, transfer everything to a baking dish after simmering.

Make Panko Crust

While tortelloni simmer, combine panko, Parmesan, and a large drizzle of olive oil in a small bowl. Season with salt and pepper. Once tortelloni are done simmering, sprinkle panko mixture over pan or dish.

Broil and Serve

Transfer tortelloni to broiler or oven. Broil or bake until browned and bubbly, 1-2 minutes. Divide between bowls and serve.

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