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Tomato Tortelloni Bake

Tomato Tortelloni Bake

with Crispy Parmesan Breadcrumbs

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Think a cheesy stuffed pasta can’t get any better? What about baking said pasta in a creamy sauce and with a crispy topping? This dish checks ALL those boxes—and we’re obsessed. Here, we toss tender, cheese-stuffed tortelloni in an herby tomato cream sauce, then finish with a layer of Parmesan and panko breadcrumbs. Once broiled, it turns golden and crunchy, making a showstopping topping that’s guaranteed to earn you plenty of oohs and aah from your lucky fellow diners.

Tags:One PanVeggie
Allergens:WheatMilkEggs

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

Total Time25 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 clove

Garlic

2 unit

Roma Tomato

¼ cup

Panko Breadcrumbs

(ContainsWheat)

¼ cup

Parmesan Cheese

(ContainsMilk)

1 tablespoon

Italian Seasoning

1 teaspoon

Chili Flakes

1 unit

Mushroom Stock Concentrate

4 tablespoon

Cream Cheese

(ContainsMilk)

1.5 ounce

Tomato Paste

9 ounce

Cheese Tortelloni

(ContainsWheat, Milk, Eggs)

Not included in your delivery

Salt

Pepper

2 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat41 g
Saturated Fat24 g
Carbohydrate74 g
Sugar11 g
Dietary Fiber7 g
Protein25 g
Cholesterol125 mg
Sodium1310 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
Small Bowl
Medium Pan
Instructionsarrow up iconarrow up icon
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1

• Heat broiler to high. Wash and dry produce. • Peel and mince garlic. Dice tomatoes. • In a small bowl, combine panko, Parmesan, a drizzle of olive oil, salt, and pepper.

2

• Heat a drizzle of olive oil in a medium, preferably ovenproof, pan (use a large, preferably ovenproof, pan for 4 servings) over medium-high heat. Add garlic, Italian Seasoning, and a pinch of chili flakes to taste; cook until fragrant, 30 seconds. • Add tomatoes and season with salt and pepper. Cook, stirring, until slightly softened, 1-2 minutes. Stir in tomato paste and cook, stirring, for 1 minute. • Stir in 1 cup water (1½ cups for 4), stock concentrate, and cream cheese. Bring to a simmer, stirring, until fully combined. Season generously with salt and pepper.

3

• Add tortelloni to pan; cook, stirring, until sauce is thickened and tortelloni are tender, 4-6 minutes. (TIP: If sauce is too thick before tortelloni are tender, add a splash more water.) Turn off heat. • Stir in 2 TBSP butter (3 TBSP for 4 servings). Season with salt and pepper. If sauce seems too thick, add a splash of water. TIP: If pan isn’t ovenproof, transfer mixture now to a baking dish.

4

• Evenly sprinkle tortelloni with panko mixture. Broil until panko is golden brown, 2-4 minutes. (TIP: Watch carefully to avoid burning.) Garnish with more chili flakes if desired. • Divide between plates and serve.