One-Pan Pesto Tortelloni Bake

🥘 Ingredients

• asparagus
  10 stalks
• cheese tortelloni
  9 oz
• garlic
  2 cloves
• milk
  1 c
• olive oil
  2 tbsp
• panko breadcrumbs
  ¼ cup
• parmesan cheese
  ¼ cup
• pesto
  2 tbsp
• veggie stock concentrate
  1 unit

🍳 Cookware

• large pan
• small bowl
• baking dish

1. 

   1

   milk parmesan cheese pesto asparagus garlic panko breadcrumbs veggie stock concentrate cheese tortelloni olive oil

   milk: 1 c, 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
2. 

   2

   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).
3. 

   3

   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.
4. 

   4

   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.
5. 

   5

   While tortelloni simmer, combine panko breadcrumbs, parmesan cheese, and 1 tbsp olive oil in a small bowl . Season with salt and pepper.
6. 

   6

   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.
7. 7

   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.