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
Ground Turkey
10 ounce
Tortelloni
9 ounce
Tomato Paste
1 unit
Cream Cheese
4 tablespoon
Garlic
2 clove
Italian Seasoning
1 tablespoon
Parmesan Cheese
3 tablespoon
Mushroom Stock Concentrate
1 unit
Tomato
2 unit
Panko Breadcrumbs
0.25 cup
Chili Flakes
1 teaspoon
Olive Oil
2 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Butter
2 tablespoon (tbsp)
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 (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 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 remaining chili flakes if desired. Divide between plates and serve.
960
kcal
Calories
51
g
Fat
24
g
Saturated Fat
75
g
Carbohydrate
8
g
Sugar
3
g
Dietary Fiber
47
g
Protein
225
mg
Cholesterol
1170
mg
Sodium
