Prep & Bake Creamy Pesto Tortelloni
Includes recyclable aluminum tray
- Milk
- Eggs
- Wheat
This crowd-pleasing Italian-inspired oven bake keeps prep and cleanup to a minimum. Tender tortelloni, crisp-tender broccoli, sweet peas, bright basil pesto, and velvety cream sauce cook together in an oven-ready tray—no prep required. Finish this rich, savory bake with crunchy panko breadcrumbs for a quick, convenient, and delicious meal in a flash!
Ingredients
4 tablespoon
Pesto
(Contains: Milk)
9 ounce
Tortelloni
(Contains: Milk, Eggs, Wheat)
1 unit
Oven-Ready Tray
4 ounce
Peas
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Broccoli
1 unit
Mushroom Stock Concentrate
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Cut broccoli into bite-size pieces if necessary.
In oven-ready tray, combine cream sauce base, stock concentrate, and ½ cup water; season with pepper. Stir in tortelloni, broccoli, garlic powder, and half the peas until thoroughly coated. (For 4, divide ingredients between two trays, using ½ cup water and half the peas in each tray.)
Drizzle pesto evenly over tortelloni mixture.
Cover tray tightly with foil; place on top of a baking sheet. Bake on top rack (be sure your oven has preheated!) until tortelloni is tender and sauce is bubbly, 25-30 minutes. (For 4 servings, bake two trays side by side on top rack.)
Once tortelloni is done, carefully remove foil (watch out for steam!). Sprinkle panko over the top, then evenly drizzle with olive oil. Return to oven and bake, uncovered, until panko is golden brown, 5-7 minutes more.
Divide tortelloni bake between shallow bowls and serve.
