with Peas & Toasted Panko
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!
Allergens
Utensils
Tags
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
0.25 cup
Garlic Powder
1 teaspoon
Olive Oil
1 teaspoon (tsp)
Black Pepper
teaspoon (tsp)
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.)
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.)
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.
740
kcal
Calories
38
g
Fat
16
g
Saturated Fat
77
g
Carbohydrate
7
g
Sugar
6
g
Dietary Fiber
20
g
Protein
110
mg
Cholesterol
1350
mg
Sodium
