Creamy Dreamy Cheese Tortelloni Bake

Name: Creamy Dreamy Cheese Tortelloni Bake with Zucchini, Crispy Panko & Scallions
Yield: 2 servings
Ingredients: 9 oz Tortelloni; 1 Zucchini; 2 tbsp Cream Cheese; 1 Lemon; 1 clove Garlic; 3 tbsp Parmesan Cheese; 1/4 cup Breadcrumbs; 1 oz Cheese Roux Concentrate; 2 unit Scallions; 1 tsp Hot Sauce; 1 tbsp Butter, tbsp; 1 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Zucchini, Crispy Panko & Scallions

By Recipe0 System

Think a big bowl of cheesy stuffed pasta can’t get any better? Think again! In this recipe, we toss tender, cheese-stuffed tortelloni with golden-brown sautéed zucchini in a velvety lemon-scallion cream sauce. Shower with panko breadcrumbs that crisp up to an enticing golden brown in the oven, and dig into a deliciously cozy vegetarian dinner idea that’s ready in just 30 minutes.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

9 oz Tortelloni
1 Zucchini
2 tbsp Cream Cheese
1 Lemon
1 clove Garlic
3 tbsp Parmesan Cheese
1/4 cup Breadcrumbs
1 oz Cheese Roux Concentrate
2 unit Scallions
1 tsp Hot Sauce
1 tbsp Butter, tbsp
1 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
2

Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add zucchini; cook, stirring, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings).

Add garlic and a big pinch of salt and pepper. Cook, stirring, until fragrant, 1-2 minutes more.

Turn off heat; transfer zucchini to a plate. Wipe out pan. Let pan cool for 1 minute.
3

Once water is boiling, add tortelloni to pot. Cook until tender and floating to the top, 3-4 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
4

While tortelloni cook, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for zucchini over medium-high heat. Add scallion whites and cook, stirring occasionally, until just softened, 1 minute.

Stir in cheese roux and ½ cup reserved pasta cooking water (1 cup for 4). (TIP: If tortelloni aren’t finished cooking, ladle pasta cooking water straight from pot.) Cook, stirring occasionally, until slightly thickened, 2-4 minutes. Reduce heat to low.

Whisk in cream cheese, Parmesan, a squeeze of lemon juice (big squeeze for 4), and a pinch of lemon zest (save remaining lemon for another use!); season with pepper.
5

Stir tortelloni and zucchini into pan with sauce. If needed, stir in more reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce.

Evenly sprinkle panko over tortelloni mixture. TIP: If pan isn’t ovenproof, transfer mixture to a baking dish now.

Bake on top rack until panko is golden brown, 2-4 minutes.
6

Garnish tortelloni bake with scallion greens and drizzle with as much hot sauce as you like. Divide between plates and serve.

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