One-Pan Tortelloni Pesto Gratin

Name: One-Pan Tortelloni Pesto Gratin with Asparagus and Crispy Panko Breadcrumbs
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 2 box Milk; ½ cup Parmesan Cheese; 4 ounce Pesto; 12 ounce Asparagus; 4 clove Garlic; ½ cup Panko Breadcrumbs; 2 unit Veggie Stock Concentrate; 18 ounce Cheese Tortelloni; 2 tablespoon Olive Oil; unit Salt; unit Pepper

with Asparagus and Crispy Panko Breadcrumbs

Recipe Development TeamPublished on January 09, 2017

4.3

(1.1K customers rated)

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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 friendly

•One Pot

•Family Friendly

Allergens:

Milk

•Wheat

•Eggs

The quantities provided above are averages only.

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

2 box

Milk

(Contains: Milk)

½ cup

Parmesan Cheese

(Contains: Milk)

4 ounce

Pesto

(Contains: Milk)

12 ounce

Asparagus

4 clove

Garlic

½ cup

Panko Breadcrumbs

(Contains: Wheat)

2 unit

Veggie Stock Concentrate

18 ounce

Cheese Tortelloni

(Contains: Milk, Wheat, Eggs)

Not included in your delivery

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ 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

•Large Pan

•Small Bowl

Instructions

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.

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.

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.

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

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

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.