Prep & Bake Creamy Pesto Tortelloni

Includes recyclable aluminum tray

Allergens: Milk, Eggs, Wheat

Total: 45 min • Prep: 5 min

Servings:
Ingredients

  • Pesto

    4 tablespoon

  • Tortelloni

    9 ounce

  • Oven-Ready Tray

    1 unit

  • Peas

    4 ounce

  • Cream Sauce Base

    4 ounce

  • Mushroom Stock Concentrate

    1 unit

  • Panko Breadcrumbs

    ¼ cup

  • Garlic Powder

    1 teaspoon

  • Olive Oil

    1 teaspoon (tsp)

  • Black Pepper

    teaspoon (tsp)

Cooking steps
1

  • Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

  • In oven-ready tray, combine cream sauce base, stock concentrate, and ½ cup water; season with pepper. Stir in tortelloni, peas, and garlic powder until thoroughly coated. (For 4 servings, divide ingredients between two trays, using ½ cup water for each tray.)

2

  • Drizzle pesto evenly over tortelloni mixture.

  • Cover tray tightly with foil; place on top of a baking sheet. Bake on top rack (be sure your oven has preheated!) until tortelloni is tender and sauce is bubbly, 25-30 minutes. (For 4 servings, bake two trays side by side on top rack.)

3

  • Once tortelloni is done, carefully remove foil (watch out for steam!). Sprinkle panko over the top, then evenly drizzle with olive oil. Return to oven and bake, uncovered, until panko is golden brown, 5-7 minutes more.

4

  • Divide tortelloni bake between shallow bowls and serve.