---
title: One-Pan Pesto Tortelloni Bake
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spring-tortellini-gratin-58f1105d043c3c511265cd43
servings: 2
prep_time: "5 minutes"
cook_time: "25 minutes"
time_required: "30 minutes"
difficulty: Easy
allergens:
  - Milk
  - Wheat
  - Eggs
tags:
  - Veggie
  - One-Pan
  - Pasta
  - Comfort Food
  - Quick
rating: 4.0
rating_count: 1300
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/one-pan-pesto-tortelloni-bake.avif"
---
@milk{1%cup}
@parmesan cheese{¼%cup}
@pesto{2%tbsp}
@asparagus{10%stalks}
@garlic{2%cloves}
@panko breadcrumbs{¼%cup}
@veggie stock concentrate{1%unit}
@cheese tortelloni{9%oz}
@olive oil{2%tbsp}

Wash and dry all produce. Preheat broiler to high or oven to 500°F. Prepare garlic(thinly sliced) and asparagus(trimmed and cut into 2-inch pieces).

Heat 1 tbsp olive oil in a #large pan{} over medium heat. Add asparagus and toss until slightly softened ~{2%minutes}. Add garlic and toss until fragrant ~{1%minute}. Season with salt and pepper.

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 ~{6%minutes}, stirring occasionally. If pan seems dry, add a splash of water.

While tortelloni simmer, combine panko breadcrumbs, parmesan cheese, and 1 tbsp olive oil in a #small bowl{}. Season with salt and pepper.

Remove pan from heat. 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 ~{2%minutes}. Divide tortelloni between bowls and serve.