This skillet pasta bake truly is one-pan cooking at its finest—even the sauce thickens in the pan while the tortelloni cook. Although it’s got plenty of creamy, comforting elements, this dish also has tons of green to keep things fresh. Asparagus spears are folded in to make it snappy, while basil pesto adds an herby touch throughout.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Veggie Stock Concentrate
Cheese Tortelloni(ContainsMilk, Wheat, Eggs)
Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Thinly slice garlic. Trim and discard bottom woody ends from asparagus, then cut stalks into 2-inch pieces.
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.
Place pan or dish under broiler (or in oven). Remove once crust is toasty and sauce is bubbly, 1-2 minutes. Divide tortelloni between bowls and serve.