Spring Tortelloni Gratin
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Spring Tortelloni Gratin

Spring Tortelloni Gratin

with Basil Pesto & Asparagus

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

Tags:
One Pot
Veggie
Allergens:
Eggs
Milk
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 Time25 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

9 unit

Cheese Tortelloni

(Contains Eggs, Milk, Wheat)

1 unit

Milk

(Contains Milk)

2 unit

Pesto

(Contains Milk)

1 unit

Asparagus

1 unit

Panko Breadcrumbs

(Contains Wheat)

1 unit

Parmesan Cheese

(Contains Milk)

2 unit

Garlic

1 unit

Veggie Stock Concentrate

Not included in your delivery

unit

Salt

unit

Pepper

unit

Olive Oil

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Nutrition Values

/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat28 g
Saturated Fat0 g
Carbohydrate71 g
Sugar0 g
Dietary Fiber5 g
Protein36 g
Cholesterol0 mg
Sodium0 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

Knife
Pan
Spoon
Bowl

Instructions

1

Preheat broiler to high (or oven to 500 degrees). Thinly slice the garlic. Trim and discard the bottom inch of the asparagus, then cut into 2-inch pieces.

Cook asparagus
2

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

Add the tortellini to the sauce
3

Add the milk, stock concentrate, and 2 tablespoons pesto to the pan. Stir to combine, then add the tortellini. Don't worry if the tortellini aren't covered! Bring to a boil, then reduce to a simmer and cook for 5-7 minutes, until sauce becomes slightly thickened and tortellini soft. Taste and season with salt and pepper. You can add a splash of water if the sauce becomes too thick!

Add the panko mixture
4

While tortellini simmers, combine panko, Parmesan, and 1/2 tablespoon olive oil in a small bowl. Season mixture with salt and pepper, then sprinkle panko mixture on top of the tortellini. HINT: If you don't have an oven-proof pan, transfer tortellini to a baking dish and top with the panko mixture.

5

Transfer pan to the oven and broil for 1-2 minutes, until browned and bubbly.

6

Divide gratin among bowls and dig in!

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