topBanner
One-Pan Tortelloni Pesto Gratin

One-Pan Tortelloni Pesto Gratin

with Asparagus and Crispy Panko Breadcrumbs

Read more

This skillet pasta bake truly is one-pan cooking at its finest— even the sauce thickens in the pan while the tortelloni cook. Although it’s got plenty of creamy, comforting elements, there’s also tons of green in this dish to keep things fresh: asparagus spears are folded in to keep things snappy, while the basil pesto adds an herby touch throughout.

Tags:Child friendlyFamily friendlyOne Pot
Allergens:MilkWheatEggs

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

2 box

Milk

(ContainsMilk)

½ cup

Parmesan Cheese

(ContainsMilk)

4 ounce

Pesto

(ContainsMilk)

12 ounce

Asparagus

4 clove

Garlic

½ cup

Panko Breadcrumbs

(ContainsWheat)

2 unit

Veggie Stock Concentrate

18 ounce

Cheese Tortelloni

(ContainsMilk, Wheat, Eggs)

Not included in your delivery

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat36 g
Saturated Fat12 g
Carbohydrate66 g
Sugar8 g
Dietary Fiber2 g
Protein29 g
Cholesterol90 mg
Sodium1090 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
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Thinly slice garlic. Trim and discard bottom inch from asparagus, then cut stalks into 2-inch pieces.

2

Heat 1 TBSP olive oil in a large pan over medium heat (use an ovenproof pan if you have one). Add asparagus and toss until slightly softened, 1-2 minutes. Add garlic and toss until fragrant, about 1 minute. Season with salt and pepper.

3

Add milk, stock concentrates, and pesto to pan and stir to combine. Add tortelloni, spreading them out in a layer. Bring mixture to a boil, then lower heat and let simmer until sauce thickens and tortelloni are tender, 5-7 minutes, stirring occasionally. TIP: Add a splash of water if pan seems dry.

4

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

5

Remove pan from heat. Sprinkle panko crust mixture over tortelloni, covering them as evenly as possible.

6

Place pan under broiler (or in oven). Let broil (or bake) until crust is toasty and sauce is bubbly, 1-2 minutes. Divide tortelloni between bowls and serve.