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Pesto Tortelloni Bake
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Pesto Tortelloni Bake

Pesto Tortelloni Bake

with Asparagus and Parmesan Gratin Crust

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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes


serving amount

2 clove


8 ounce


1 cup


(Contains Milk)

1 unit

Veggie Stock Concentrate

2 ounce


(Contains Milk)

9 ounce

Cheese Tortelloni

(Contains Eggs, Milk, Wheat)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

¼ can

Parmesan Cheese

(Contains Milk)

Not included in your delivery

2 teaspoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat36 g
Saturated Fat13 g
Carbohydrate67 g
Sugar8 g
Dietary Fiber3 g
Protein30 g
Cholesterol90 mg
Sodium1080 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
Small Bowl


Preheat and Prep

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.

Cook Asparagus

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.

Cook Tortelloni

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.

Make Crust

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.

Top Tortelloni

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.

Broil and Serve

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.

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