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Tortellini Gratin

Tortellini Gratin

with Tomato Basil Bolognese and Cheesy Breadcrumbs

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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.

Tags:Child friendlyFamily Friendly

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

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

18 ounce

Cheese Tortelloni

(ContainsEggs, Milk, Wheat)

16 ounce

Ground Beef

2 box

Crushed Tomatoes

1 unit

Yellow Onion

2 clove


½ ounce


2 tablespoon

Sour Cream


½ cup

Panko Breadcrumbs


5 ounce


¼ cup

Parmesan Cheese


Not included in your delivery

4 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories724 kcal
Energy (kJ)3029 kJ
Fat29 g
Saturated Fat13 g
Carbohydrate73 g
Sugar10 g
Dietary Fiber3 g
Protein43 g
Cholesterol145 mg
Sodium1076 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.
Utensilsarrow down iconarrow down icon
Large Pot
Tall-Sided Pan
Small Bowl
Baking Dish
Large Pan
Slotted Spoon
Instructionsarrow up iconarrow up icon
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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!