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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
2% Reduced Fat Milk(ContainsMilk)
Vegetable Stock Concentrate
Cheese Tortelloni(ContainsMilk, Wheat, Eggs)
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.
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.
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.
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").
Sprinkle the breadcrumb mixture over the tortellini. Transfer to the oven to broil for 1-2 minutes, until browned and bubbly.
Divide the tortellini gratin between bowls and dig in!