Pesto Tortelloni Bake

Name: Pesto Tortelloni Bake with Asparagus and Parmesan Gratin Crust
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 2 clove Garlic; 8 ounce Asparagus; 1 cup Milk; 1 unit Veggie Stock Concentrate; 2 ounce Pesto; 9 ounce Cheese Tortelloni; ¼ cup Panko Breadcrumbs; ¼ can Parmesan Cheese; 2 teaspoon Olive Oil; Salt; Pepper

with Asparagus and Parmesan Gratin Crust

Recipe Development TeamPublished on May 10, 2018

4.2

(3.5K customers rated)

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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.

Allergens:

Milk

•Eggs

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 clove

Garlic

8 ounce

Asparagus

1 cup

Milk

(Contains: Milk)

1 unit

Veggie Stock Concentrate

2 ounce

Pesto

(Contains: Milk)

9 ounce

Cheese Tortelloni

(Contains: Milk, Eggs, Wheat)

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

¼ can

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

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.

Utensils

•Large Pan

•Small Bowl

Instructions

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.