Spring Tortellini Gratin

Spring Tortellini Gratin

with Asparagus and Parmesan Breadcrumbs

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This skillet pasta bake truly is a one-pot-wonder – the creamy pesto sauce thickens in the pan while the tortellini cook! A crispy topping of panko and Parmesan goes under the broiler for a few minutes until bubbly, browned, and irresistible.

Tags:VeggieOne Pot
Allergens:MilkWheatEggs

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

Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 ounce

2% Reduced Fat Milk

(ContainsMilk)

1 ounce

Parmesan Cheese

(ContainsMilk)

4 ounce

Pesto

(ContainsMilk)

6 ounce

Asparagus

2 clove

Garlic

¼ cup

Panko Breadcrumbs

(ContainsWheat)

1 unit

Vegetable Stock Concentrate

9 ounce

Cheese Tortelloni

(ContainsMilk, Wheat, Eggs)

Not included in your delivery

2 teaspoon

Olive Oil

box

Salt

box

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2476.928 kJ
Calories592 kcal
Fat27 g
Saturated Fat13 g
Carbohydrate64 g
Sugar5 g
Dietary Fiber2 g
Protein30 g
Sodium1087 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
Utensilsarrow down iconarrow down icon
Pan
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Prep the ingredients: Set the broiler to high or preheat the oven to 500 degrees. Thinly slice the garlic. Trim and discard the bottom inch from the asparagus, then cut into 1-inch pieces.

Cook the garlic and asparagus
Cook the garlic and asparagus
2

Heat a drizzle of olive oil in a medium oven-proof pan over medium heat. Add the garlic and cook, tossing for 30 seconds, until fragrant. Add the asparagus and cook, tossing for 1-2 minutes, until bright green. Season with salt and pepper.

Cook the tortellini
Cook the tortellini
3

Add the milk, stock concentrate, ½ cup water, and 2 Tablespoons pesto to the pan and stir to combine. Add the tortellini to the pan (don’t worry if they aren’t submerged). Bring the mixture to a boil, then reduce to a low simmer. Cook, stirring occasionally, for 5-7 minutes, until the sauce becomes very thick and the tortellini are soft. TIP: If the sauce becomes too thick, simply add a splash of water to the pan.

4

Make the breadcrumb mixture: While the tortellini simmers, combine the panko, parmesan, and a drizzle of olive oil in a small bowl. Season the mixture with salt and pepper. HINT: if you don’t have an oven-proof pan, transfer the tortellini to a baking dish (ours is 9"x13").

Bake the tortellini gratin
Bake the tortellini gratin
5

Sprinkle the breadcrumb mixture over the tortellini. Transfer to the oven to broil for 1-2 minutes, until browned and bubbly.

Finish and plate
Finish and plate
6

Divide the tortellini gratin between bowls and dig in!