Pesto Tortelloni Bake

Heat a drizzle of olive oil in a large pan over medium heat (use an ovenproof pan if you have one). Add asparagus and cook, tossing, until slightly softened, 1-2 minutes. Add garlic and toss until fragrant, about 1 minute. Season with salt and pepper.

Add 1 cup milk (we sent more), stock concentrate, and pesto to pan and stir to combine. Add tortelloni in a single layer. Bring mixture to a boil, then lower heat slightly. Let simmer, stirring occasionally, until sauce thickens and tortelloni are tender, 5-7 minutes. TIP: Add a splash of water if sauce seems dry.

While tortelloni simmer, combine ¼ cup panko (we sent more), Parmesan, and a drizzle of olive oil in a small bowl. Season with salt and pepper.

Remove pan from heat. (TIP: Transfer mixture to small baking dish at this point if your pan isn’t ovenproof.) Sprinkle crust mixture over tortelloni, covering them as evenly as possible.