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Spring Tortelloni Gratin

Spring Tortelloni Gratin

with Basil Pesto & Asparagus

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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 PotVeggie
Allergens:WheatEggsMilk

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

Total Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

9 unit

Cheese Tortelloni

(ContainsWheat, Eggs, Milk)

1 unit

Milk

(ContainsMilk)

2 unit

Pesto

(ContainsMilk)

1 unit

Asparagus

1 unit

Panko Breadcrumbs

(ContainsWheat)

1 unit

Parmesan Cheese

(ContainsMilk)

2 unit

Garlic

1 unit

Veggie Stock Concentrate

Not included in your delivery

unit

Salt

unit

Pepper

unit

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Knife
Pan
Spoon
Bowl
Instructionsarrow up iconarrow up icon
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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.

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.

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!

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!