One-Pan Tortelloni Pesto Gratin
with Asparagus and Crispy Panko Breadcrumbs
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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 Eggs, Milk, Wheat)
Not included in your delivery
2 tablespoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
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.
