HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTortellini Gratin With Kale And Parmesan Breadcrumbs
Tortellini Gratin with Kale and Parmesan Breadcrumbs

Tortellini Gratin with Kale and Parmesan Breadcrumbs

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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.

Tags:One PotVeggie

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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 ounce


2 clove


4 ounce



1 ounce

Parmesan Cheese


4 ounce



¼ cup

Panko Breadcrumbs


12 unit

Veggie Stock Concentrate

9 ounce

Cheese Tortelloni

(ContainsMilk, Wheat, Eggs)

Not included in your delivery

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories624 kcal
Energy (kJ)2611 kJ
Fat36 g
Saturated Fat10 g
Carbohydrate59 g
Sugar6 g
Dietary Fiber6 g
Protein27 g
Sodium1225 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
Small Bowl
Instructionsarrow up iconarrow up icon
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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!