Don’t let the fancy name fool you. Gratin is just a French way of saying this dish is topped with cheesy breadcrumbs and heated under the broiler until brown and crispy. So it essentially translates to “delicious,” even for the pickiest of eaters. We also snuck some spinach under the crunchy topping for a pop of color and nutrition.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Cheese Tortelloni(ContainsWheat, Eggs, Milk)
Wash and dry all produce. Preheat broiler to high. Bring a large pot of salted water to a boil. Halve, peel, and dice onion. Mince 2 cloves garlic. Finely chop basil leaves.
Cook the aromatics: Heat a large drizzle of olive oil in a large tall-sided pan over medium-high heat. (TIP: If you have an ovenproof pan, use it instead.) Add onions and garlic, and toss until sofened, 4-5 minutes. Season with salt and pepper.
Add beef and break up into pieces until browned, 3-4 minutes. Season with salt and pepper. Add crushed tomatoes, basil, and 1 cup water. Stir and reduce to a low simmer until thickened, 4-5 minutes. Season generously with salt and pepper.
Add tortellini to boiling water. Cook until tender, 3-4 minutes. Meanwhile, combine panko, Parmesan cheese, a large drizzle of olive oil, and a pinch of salt and pepper in a small bowl.
Remove tortellini from water with a slotted spoon, and incorporate into Bolognese with spinach and 2 TBSP sour cream. Stir gently until spinach wilts. (TIP: Depending on size of your pan, you may want to add spinach a little at a time.) If your pan is not ovenproof, transfer mixture to a large baking dish.
Broil: Sprinkle breadcrumbs over tortellini, and broil until browned, about 2 minutes (keep an eye on it!). Serve right out of pan and enjoy!