---
title: One-Pan Pesto Tortelloni Bake
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spring-tortellini-gratin-58f1105d043c3c511265cd43
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
  - Wheat
  - Eggs
tags:
  - Veggie
rating: 4.0
rating_count: 1300
source_chef: Recipe Development Team
nutrition:
  calories: 720
  protein: 29
  fat: 36
  saturated fat: 12
  carbohydrates: 67
  sugar: 8
  fiber: 2
  cholesterol: 90
  sodium: 1090
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/one-pan-pesto-tortelloni-bake.avif"
---

Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Thinly slice @garlic{4%cloves}. Trim and discard woody bottom ends from @asparagus{12%spears}, then cut stalks into 2-inch pieces.

Heat @olive oil{2%tbsp} in a #large pan{} over medium heat (use an #ovenproof pan{} if you have one). Add asparagus and toss until slightly softened, 1-2 minutes (~{2%minutes}). Add garlic and toss until fragrant, about 1 minute (~{1%minutes}). Season with @salt{} and @black pepper{}.

Add @milk{2%cups}, @veggie stock concentrate{2%units}, and @pesto{1/2%cup} to pan and stir to combine. Add @cheese tortelloni{18%oz}, spreading them out in a layer. Bring mixture to a boil, then lower heat and let simmer until sauce thickens and tortelloni are tender, 5-7 minutes (~{7%minutes}), stirring occasionally. TIP: Add a splash of water if pan seems dry.

While tortelloni simmer, combine @panko breadcrumbs{1/2%cup}, @Parmesan cheese{1/2%cup}, and remaining olive oil in a #small bowl{}. Season with salt and pepper.

Remove pan from heat (TIP: If your pan isn't ovenproof, transfer tortelloni mixture to a #baking dish{} at this point.) Sprinkle crust mixture over tortelloni, covering them as evenly as possible.

Place pan under broiler or in oven. Broil or bake until crust is toasty and sauce is bubbly, 1-2 minutes (~{2%minutes}). Divide tortelloni between bowls and serve.