HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOne Pot Tortelloni
One-Pot Tortelloni

One-Pot Tortelloni

with Parmesan Breadcrumbs and Kale

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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
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


4 ounce


1 cup



1 unit

Veggie Stock Concentrate

¼ cup



9 ounce

Cheese Tortelloni

(ContainsMilk, Eggs, Wheat)

¼ cup

Panko Breadcrumbs


¼ cup

Parmesan Cheese


Not included in your delivery

1 tablespoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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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).


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.


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


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.


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.


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