with a Crispy Parmesan Panko Topping
Think a cheesy stuffed pasta can’t get any better? What about baking it in a creamy sauce with a crispy topping? In this recipe, we toss cheese-stuffed tortelloni in an herby tomato cream sauce, then top with Parmesan and panko breadcrumbs. Once broiled, it turns into a showstopping topping that’ll earn you plenty of oohs and aahs from your lucky fellow diners.
Allergens
Utensils
Tags
Garlic
2 clove
Tomato
2 unit
Panko Breadcrumbs
0.25 cup
Parmesan Cheese
3 tablespoon
Italian Seasoning
1 tablespoon
Chili Flakes
1 teaspoon
Mushroom Stock Concentrate
1 unit
Cream Cheese
4 tablespoon
Tomato Paste
1 unit
Tortelloni
9 ounce
Olive Oil
Butter
Salt
Pepper
Chopped Chicken Breast
10 ounce
• Heat broiler to high. Wash and dry produce. • Peel and mince garlic. Dice tomatoes. • In a small bowl, combine panko, Parmesan, a drizzle of olive oil, salt, and pepper.
• Heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add garlic, Italian Seasoning, and a pinch of chili flakes to taste; cook until fragrant, 30 seconds. • Add tomatoes and season with salt and pepper. Cook, stirring, until slightly softened, 1-2 minutes. • Add tomato paste; cook, stirring, 1 minute. • Stir in 1 cup water (1 1⁄2 cups for 4), stock concentrate, and cream cheese. Bring to a simmer and cook, stirring, until fully combined. Season generously with salt and pepper.
• Add tortelloni to pan with sauce; cook, stirring, until sauce has thickened and tortelloni are tender, 4-6 minutes. (TIP: If sauce thickens before tortelloni are tender, add a splash of water.) Turn off heat. • Stir in 2 TBSP butter (3 TBSP for 4 servings) until melted. Season with salt and pepper. If sauce seems too thick, add a splash of water. TIP: If pan isn’t ovenproof, transfer mixture to a baking dish now.
• Evenly sprinkle tortelloni with panko mixture. • Transfer pan to oven; broil until panko is golden brown, 2-4 minutes. TIP: Watch carefully to avoid burning. • Garnish tortelloni with chili flakes if desired. Divide between plates and serve. ***Poultry is fully cooked when internal temperature reaches 165°.***
910
kcal
Calories
44
g
Fat
21
g
Saturated Fat
75
g
Carbohydrate
8
g
Sugar
3
g
Dietary Fiber
52
g
Protein
225
mg
Cholesterol
1120
mg
Sodium
plus Red Onion, Jalapeño & Sour Cream