with a Crispy Parmesan Panko Topping
Think a cheesy stuffed pasta can’t get any better? What about baking said pasta in a creamy sauce and with a crispy topping? This dish checks ALL those boxes—and we’re obsessed. Here, we toss tender, cheese-stuffed tortelloni in an herby tomato cream sauce, then finish with a layer of Parmesan and panko breadcrumbs. Once broiled, it turns golden and crunchy, making a showstopping topping that’s guaranteed to earn you plenty of oohs and aahs from your lucky fellow diners.
Allergens
Utensils
Tags
Garlic
2 clove
Roma Tomato
2 unit
Panko Breadcrumbs
0.25 cup
Parmesan Cheese
0.25 cup
Italian Seasoning
1 tablespoon
Chili Flakes
1 teaspoon
Mushroom Stock Concentrate
1 unit
Cream Cheese
4 tablespoon
Tomato Paste
1.5 ounce
Cheese Tortelloni
9 ounce
Salt
Pepper
Olive Oil
2 teaspoon
Butter
2 tablespoon
• 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 medium, preferably ovenproof, pan over medium-high heat (use a large, preferably ovenproof, pan for 4 servings). 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. • Stir in tomato paste; cook, stirring, 1 minute. • Stir in 1 cup water (1½ 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; cook, stirring, until sauce is thickened and tortelloni are tender, 4-6 minutes. (TIP: If sauce is too thick 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 another splash of water. TIP: If pan isn’t ovenproof, transfer mixture now to a baking dish.
• Add tortelloni to pan; cook, stirring, until sauce is thickened and tortelloni are tender, 4-6 minutes. (TIP: If sauce is too thick 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 another splash of water. TIP: If pan isn’t ovenproof, transfer mixture now to a baking dish.
750
kcal
Calories
41
g
Fat
23
g
Saturated Fat
74
g
Carbohydrate
11
g
Sugar
6
g
Dietary Fiber
24
g
Protein
150
mg
Cholesterol
1470
mg
Sodium
with Cabbage & Carrot Salad, Hummus, White Sauce & Pitas