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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Veggie Stock Concentrate
Cheese Tortelloni(ContainsMilk, Wheat, Eggs)
Preheat the broiler to high. Thinly slice the garlic. Remove and discard the kale stems and ribs, then thinly slice the leaves.
Heat a drizzle of olive oil in a medium oven-proof pan over medium heat. Add the garlic and cook, tossing, for about 1 minute, until fragrant. Add the kale and a splash of water and cook, tossing, for 3-4 minutes, until soft. Season with salt and pepper.
Add the milk, stock concentrate, ½ cup water, and ¼ cup pesto to the pan and stir to combine. Add the tortellini to the pan. Don’t worry if they aren’t submerged! Bring the mixture to a boil, then reduce to a simmer and cook, stirring occasionally, for 5-7 minutes, until the sauce becomes very thick and the tortellini are soft. TIP: If you do not have an oven proof pan, transfer the tortellini to a small (8x8-inch) baking dish before the next step.
Make the panko topping: While the tortellini simmers, combine the panko, Parmesan, and ½ Tablespoon olive oil in a small bowl. Season the mixture with salt and pepper, then sprinkle the panko topping over the tortellini.
Transfer the pan to the oven to broil for 1-2 minutes, until browned and bubbly. Divide the tortellini gratin among bowls and dig in!