Creamy Pesto Tortelloni
Includes recyclable aluminum tray
This crowd-pleasing Italian-inspired oven bake keeps prep and cleanup to a minimum. Tender tortelloni, sweet peas, bright basil pesto, and velvety cream sauce cook together in an oven-ready tray—no prep required. Finish this rich, savory bake with crunchy panko breadcrumbs for a quick, convenient, and delicious meal in a flash!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 tablespoon
Pesto
(Contains Milk)
9 ounce
Tortelloni
(Contains Eggs, Milk, Wheat)
1 piece
Oven-Ready Trays
4 ounce
Peas
4 ounce
Cream Sauce Base
(Contains Milk)
1 unit
Mushroom Stock Concentrate
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
Olive Oil
Pepper
Nutrition Values
Utensils
Instructions
• 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 1⁄2 cup water; season with pepper. Stir in tortelloni, peas, and garlic powder until thoroughly coated. (For 4 servings, divide ingredients between two trays, using 1⁄2 cup water for each tray.)
• Drizzle pesto evenly over tortelloni mixture. • Cover tray tightly with foil; place on top of a baking sheet. Bake on top rack until tortelloni is tender and sauce is bubbly, 25-30 minutes. (For 4 servings, bake two trays side by side on top rack.)
• 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.
• Divide tortelloni bake between shallow bowls and serve.