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One-Pot Tortelloni

One-Pot Tortelloni

with Kale and Parmesan Breadcrumbs

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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:VeggieOne PotChild friendly
Allergens:WheatEggsMilk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

18 ounce

Cheese Tortelloni

(ContainsWheat, Eggs, Milk)

2 box

Milk

(ContainsMilk)

4 ounce

Pesto

(ContainsMilk)

8 ounce

Kale

½ cup

Panko Breadcrumbs

(ContainsWheat)

½ cup

Parmesan Cheese

(ContainsMilk)

4 clove

Garlic

2 unit

Veggie Stock Concentrate

Not included in your delivery

5 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Bowl
Instructionsarrow up iconarrow up icon
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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.

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.

3

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

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.

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.

6

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