Tomato Tortelloni Bake

Name: Tomato Tortelloni Bake with Crispy Parmesan Breadcrumbs
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 clove Garlic; 2 Tomato; 1/4 cup Breadcrumbs; 1/4 cup Parmesan Cheese; 1 tbsp Italian Seasoning; 1 tsp Red Pepper Flakes; 1 Mushroom; 4 tbsp Cream Cheese; 1 1/2 oz Tomato Paste; 9 oz Cheese Tortelloni; Salt; Black Pepper; 2 tsp Olive Oil; 2 tbsp Butter

with Crispy Parmesan Breadcrumbs

By Recipe0 System

Think a cheesy stuffed pasta can’t get any better? What about baking said pasta in a creamy sauce and with a crispy topping? This dish checks ALL those boxes—and we’re obsessed. Here, we toss tender, cheese-stuffed tortelloni in an herby tomato cream sauce, then finish with a layer of Parmesan and panko breadcrumbs. Once broiled, it turns golden and crunchy, making a showstopping topping that’s guaranteed to earn you plenty of oohs and aah from your lucky fellow diners.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 clove Garlic
2 Tomato
1/4 cup Breadcrumbs
1/4 cup Parmesan Cheese
1 tbsp Italian Seasoning
1 tsp Red Pepper Flakes
1 Mushroom
4 tbsp Cream Cheese
1 1/2 oz Tomato Paste
9 oz Cheese Tortelloni
Salt
Black Pepper
2 tsp Olive Oil
2 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Heat broiler to high. Wash and dry produce.

Peel and mince garlic. Dice tomatoes.

In a small bowl, combine panko, Parmesan, a drizzle of olive oil, salt, and pepper.
2

Heat a drizzle of olive oil in a medium, preferably ovenproof, pan (use a large, preferably ovenproof, pan for 4 servings) over medium-high heat. Add garlic, Italian Seasoning, and a pinch of chili flakes to taste; cook until fragrant, 30 seconds.

Add tomatoes and season with salt and pepper. Cook, stirring, until slightly softened, 1-2 minutes. Stir in tomato paste and cook, stirring, for 1 minute.

Stir in 1 cup water (1½ cups for 4), stock concentrate, and cream cheese. Bring to a simmer, stirring, until fully combined. Season generously with salt and pepper.
3

Add tortelloni to pan; cook, stirring, until sauce is thickened and tortelloni are tender, 4-6 minutes. (TIP: If sauce is too thick before tortelloni are tender, add a splash more water.) Turn off heat.

Stir in 2 TBSP butter (3 TBSP for 4 servings). Season with salt and pepper. If sauce seems too thick, add a splash of water. TIP: If pan isn’t ovenproof, transfer mixture now to a baking dish.
4

Evenly sprinkle tortelloni with panko mixture. Broil until panko is golden brown, 2-4 minutes. (TIP: Watch carefully to avoid burning.) Garnish with more chili flakes if desired.

Divide between plates and serve.

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