Tortellini Gratin
with Tomato, Pesto, and Kale
Believe it—this one-pot wonder will have a delicious oven-baked pasta on the table in 25 minutes. Simmering tortellini in it’s own tomato sauce is the trick to this recipe. The best part? That crispy, cheesy topping.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 ounce
Cheese Tortelloni
(Contains Eggs, Milk, Wheat)
1 box
Crushed Tomatoes
¼ cup
Pesto
(Contains Milk)
1 bunch
Kale
2 clove
Garlic
1 unit
Veggie Stock Concentrate
½ cup
Panko Breadcrumbs
(Contains Wheat)
½ cup
Mozzarella Cheese
(Contains Milk)
Not included in your delivery
½ tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Preheat broiler to high or oven to 500 degrees. Thinly slice the garlic. Remove and discard the ribs and stems from the kale, then thinly slice the leaves.
Heat ½ tablespoon olive oil in a medium oven-proof pan over medium heat. Add garlic and cook 30 seconds, until fragrant. Add the kale and cook, tossing, for 1-2 minutes, until wilted, adding a splash of water if necessary. Season with salt and pepper.
Add the crushed tomatoes, stock concentrate, and pesto to the pan. Stir to combine, then add the tortellini. Don’t worry if the tortellini aren’t submerged! Bring to a boil, then reduce to a simmer and cook for 5-7 minutes, until sauce thickens and tortellini are soft. HINT: If you don’t have an ovenproof pan, transfer mixture to a small baking dish before the next step.
While tortellini simmers, combine the panko and mozzarella. Season mixture with salt and pepper, then Sprinkle panko mixture over top the tortellini. HINT: for a super crispy topping, drizzle with 1 tablespoon olive oil.
Transfer pan to the oven to broil for 1-2 minutes, until browned and bubbly.
Finish: Divide gratin between bowls and dig in!
