One-Pot Tortelloni
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One-Pot Tortelloni

One-Pot Tortelloni

with Kale and Parmesan Breadcrumbs

Pasta + pesto + Parmesan cheese: it’s an equation that never fails. Add in a crispy panko breadcrumb topping and now things are really starting to add up. But to really make this dish worth more than the sum of its parts, you gotta add in a powerhouse veggie like kale. It takes this tortelloni bake from creamy and crusty to hale and hearty and incredibly satisfying.

Tags:
Veggie
One Pot
Child friendly
Allergens:
Eggs
Milk
Wheat

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

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

/ serving 4 people

18 ounce

Cheese Tortelloni

(Contains Eggs, Milk, Wheat)

2 box

Milk

(Contains Milk)

4 ounce

Pesto

(Contains Milk)

8 ounce

Kale

½ cup

Panko Breadcrumbs

(Contains Wheat)

½ cup

Parmesan Cheese

(Contains Milk)

4 clove

Garlic

2 unit

Veggie Stock Concentrate

Not included in your delivery

5 teaspoon

Olive Oil

unit

Salt

unit

Pepper

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories695 kcal
Fat32 g
Saturated Fat12 g
Carbohydrate68 g
Sugar8 g
Dietary Fiber2 g
Protein30 g
Cholesterol91 mg
Sodium1109 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.

Utensils

Large Pan
Small Bowl
Bowl

Instructions

Preheat and Prep
1

Wash and dry all produce. Preheat broiler to high or oven to 500 degress. Thinly slice garlic. Remove and discard stems and ribs from kale. Thinly slice leaves.

Cook kale
2

Heat a large drizzle of olive oil in a large ovenproof pan over medium heat. Add garlic and toss until fragrant, about 30 seconds. Add kale and a splash of water and cook until leaves are tender, 3-4 minutes, tossing. Season with salt and pepper.

Make pesto sauce
3

Add milk, stock concentrate, and pesto to pan and stir to combine. Add tortelloni to pan in a single layer.

Cook tortelloni
4

Bring pesto sauce to a boil, then reduce heat and simmer until sauce is thick and tortelloni are soft, 5-7 minutes, stirring occasionally.

Make panko crust
5

While tortelloni simmer, combine panko, Parmesan, and 1 TBSP olive oil in a small bowl. Season with salt and pepper. Sprinkle mixture over tortelloni in pan.

Broil and serve
6

Transfer pan to broiler or oven and broil or bake until browned and bubbly, 1-2 minutes. Divide tortelloni among bowls.

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