Oven-Ready Bubbly Tortelloni Bake
with Marinara & Herbed Ciabatta (trays included)
Think a cheesy stuffed pasta can’t get any better? What about about baking said pasta in a delectable sauce with plenty of cheese? This dish checks all those boxes—and since we’re sending our oven-ready aluminum trays, cleanup is a breeze, too. We bake tender, cheese-stuffed tortelloni in herby marinara, then broil with mozzarella and creamy ricotta in the last few minutes of cooking for melty, cheesy, bubbly perfection. It’s served with buttery toasted ciabatta for an ultra-comforting meal that’s as easy as it is delicious.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
9 ounce
Cheese Tortelloni
(Contains Eggs, Milk, Wheat)
14 ounce
Marinara Cup
1 unit
Veggie Stock Concentrate
1 tablespoon
Tuscan Heat Spice
½ cup
Mozzarella Cheese
(Contains Milk)
2 unit
Oven-Ready Aluminum Trays
1 unit
Ricotta Cheese
(Contains Milk)
Not included in your delivery
1 teaspoon
Sugar
1 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust racks to middle and top positions and preheat oven to 450 degrees. Bring 2 TBSP butter (4 TBSP for 4 servings) to room temperature. • In a medium bowl, combine marinara, stock concentrate, half the Tuscan Heat Spice (you’ll use more in the next step), 1 tsp sugar (2 tsp for 4), ½ cup water (1 cup for 4), and a pinch of salt and pepper.
• Divide tortelloni and sauce between aluminum trays. Cover each tray tightly with aluminum foil. • Bake trays on middle rack until pasta is al dente and sauce has thickened, 15-18 minutes. • While tortelloni bakes, add ½ cup ricotta (1 cup for 4 servings) to a small bowl. (Use the rest of the ricotta as you like.) Stir in ½ tsp Tuscan Heat Spice (1 tsp for 4), a drizzle of olive oil, salt, and pepper. (Be sure to measure the Tuscan Heat Spice—you’ll use more in the next step.)
• When pasta has 5 minutes left, halve ciabatta and spread cut sides with softened butter. (TIP: If butter is not yet softened, place in a microwave-safe bowl and microwave for 5 seconds.) Sprinkle each ciabatta half with a pinch of remaining Tuscan Heat Spice and season with salt and pepper. • Place cut sides up directly on top rack and bake until toasted, 3-5 minutes.
• Once pasta is done, remove trays from oven; heat broiler to high. • Carefully remove and discard foil covering trays. Dollop pasta with herbed ricotta, then sprinkle evenly with mozzarella. • Broil until cheese is melted and lightly browned, 2-3 minutes. TIP: Watch carefully to avoid burning. • Divide bubbly tortelloni bake between plates and serve with herbed ciabatta on the side. TIP: Halve ciabatta on a diagonal into triangles before serving if desired.
