• Bring a large pot of salted water to a boil. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens.

• Once water is boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-4 minutes. Reserve ½ cup pasta cooking water (1 cup for 8 servings), then drain. • Wash and dry pot.

• While tortelloni cooks, heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and scallion whites; cook, stirring occasionally, until mushrooms are browned and slightly crispy, 5-7 minutes. Season with pepper.

• While mushrooms cook, in a small bowl, combine panko, scallion greens, Parmesan, half the truffle zest (you'll use the rest in next step), 2 TBSP olive oil, and ½ tsp salt (4 TBSP olive oil and 1 tsp salt for 8 servings).

• In empty pot used for tortelloni, heat cream sauce base over medium heat until steaming and slightly bubbling, 1-2 minutes. • Whisk in mozzarella and Italian cheese blend a handful at a time, alternating cheeses and whisking constantly between additions, until melted. • Remove from heat and stir in remaining truffle zest. Taste and season with salt and pepper if desired. TIP: Stir in splashes of reserved pasta cooking water if sauce is too thick.

• Add drained tortelloni and mushrooms to pot with sauce and stir to thoroughly combine. Transfer everything to an 8-by-8-inch baking dish (9-by-13-inch baking dish for 8 servings). • Top evenly with panko mixture and bake on top rack until topping is golden brown and sauce is bubbling, 8-10 minutes.

• Divide tortelloni bake between plates or serve family style directly from baking dish. TIP: Add some chili flakes from your pantry for a spicy kick!