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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Cheese Tortelloni(ContainsWheat, Eggs, Milk)
Veggie Stock Concentrate
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.
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 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!
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.
Transfer pan to the oven and broil for 1-2 minutes, until browned and bubbly.
Divide gratin among bowls and dig in!