One-Pan Pesto Tortelloni Bake

🥘 Ingredients

• Parmesan cheese
  1/2 c
• asparagus
  12 spears
• black pepper
• cheese tortelloni
  18 oz
• garlic
  4 cloves
• milk
  2 c
• olive oil
  2 tbsp
• panko breadcrumbs
  1/2 c
• pesto
  1/2 c
• salt
• veggie stock concentrate
  2 units

🍳 Cookware

• large pan
• ovenproof pan
• small bowl
• baking dish

1. 

   1

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

   garlic: 4 cloves, asparagus: 12 spears
2. 

   2

   Heat olive oil 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 .

   olive oil: 2 tbsp, salt, black pepper
3. 

   3

   Add milk , veggie stock concentrate , and pesto to pan and stir to combine. Add cheese tortelloni , 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.

   milk: 2 c, veggie stock concentrate: 2 units, pesto: 1/2 c, cheese tortelloni: 18 oz
4. 

   4

   While tortelloni simmer, combine panko breadcrumbs , Parmesan cheese , and remaining olive oil in a small bowl . Season with salt and pepper.

   panko breadcrumbs: 1/2 c, Parmesan cheese: 1/2 c
5. 

   5

   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.
6. 

   6

   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.