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.
4 ounce
Kale
2 clove
Garlic
4 ounce
2% Reduced Fat Milk
(ContainsMilk)
1 ounce
Parmesan Cheese
(ContainsMilk)
4 ounce
Pesto
(ContainsMilk,Eggs)
¼ cup
Panko Breadcrumbs
(ContainsWheat)
12 unit
Vegetable Stock Concentrate
9 ounce
Cheese Tortelloni
(ContainsMilk,Eggs,Wheat)
Not included in your delivery
1 tablespoon
Olive Oil
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!