One-Pan Trattoria Tortelloni Bake With a Crispy Parmesan Panko Topping

with Chef Robert Larios, Photography by Patricia M. Larios

When the cheesy, pasta-filled goodness of your dreams comes to life in a creamy sauce with crispy breading—you know it’s going be good. You won’t be able to resist the allure of this cheesy, pasta-stuffed goodness. I guarantee it!

The best part? You can cook up a storm in just one pan with minimal effort thanks to our creamy sauce and crispy topping, which are sure win even more compliments from your dinner guests while they’re still hungry for more. Toss the tender tortelloni in an herby tomato cream sauce before finishing it off with a layer of Parmesan cheese on top, then crunching up some panko breadcrumbs for good measure; once broiled they turn golden brown, making them even better than expected (and who doesn’t love something baked and crispy?).

Special thanks to Hello Fresh for making this recipe available. Join me by making your own Hello Fresh meals delivered to your home. Sign in to the Club website and access your Savers Guide to save $80 in total over your 16 deliveries.

¡Buen provecho!

 

 



One-Pan Trattoria Tortelloni Bake with a Crispy Parmesan Panko Topping



Yields4 Servings

 4 cloves garlic
 1 Roma tomato
 ½ cup panko breadcrumbs
 ½ cup Parmesan cheese
 2 tbsp Italian seasoning
 1 tsp chili flakes
 1 cup mushroom stock concentrate
 8 tbsp cream cheese
 3 oz tomato paste
 18 oz cheese tortelloni (usually a comes in a package from the supermarket)
 Salt (to taste)
 Pepper (to taste)
 2 tsp extra virgin olive oil
 3 tbsp butter

1

Step 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

Step 2
Heat a drizzle of olive oil in a medium, preferably ovenproof, pan (use a large pan for four servings) over medium-high heat. Add garlic, Italian seasoning, and a pinch of chili flakes to taste; cook until fragrant, 30 seconds. Add diced tomatoes and season with salt and pepper. Cook, stirring, until slightly softened, 1-2 minutes. Add tomato paste; cook, stirring, 1 minute. Stir in 1 ½ cup water stock concentrate, and cream cheese. Bring to a simmer and cook, stirring, until fully combined. Season generously with salt and pepper.

3

Step 3
Add tortelloni to pan with sauce; cook, stirring until sauce has thickened and tortelloni are tender, 4-6 minutes. Turn off heat. Stir in 3 tablespoons of butter until melted. Season with salt and pepper. If sauce seems too thick, add a splash of water. Tip: If your pan isn’t ovenproof, transfer mixture to a baking dish now.

4

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

Divide between plates and serve.

Ingredients

 4 cloves garlic
 1 Roma tomato
 ½ cup panko breadcrumbs
 ½ cup Parmesan cheese
 2 tbsp Italian seasoning
 1 tsp chili flakes
 1 cup mushroom stock concentrate
 8 tbsp cream cheese
 3 oz tomato paste
 18 oz cheese tortelloni (usually a comes in a package from the supermarket)
 Salt (to taste)
 Pepper (to taste)
 2 tsp extra virgin olive oil
 3 tbsp butter

Directions

1

Step 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

Step 2
Heat a drizzle of olive oil in a medium, preferably ovenproof, pan (use a large pan for four servings) over medium-high heat. Add garlic, Italian seasoning, and a pinch of chili flakes to taste; cook until fragrant, 30 seconds. Add diced tomatoes and season with salt and pepper. Cook, stirring, until slightly softened, 1-2 minutes. Add tomato paste; cook, stirring, 1 minute. Stir in 1 ½ cup water stock concentrate, and cream cheese. Bring to a simmer and cook, stirring, until fully combined. Season generously with salt and pepper.

3

Step 3
Add tortelloni to pan with sauce; cook, stirring until sauce has thickened and tortelloni are tender, 4-6 minutes. Turn off heat. Stir in 3 tablespoons of butter until melted. Season with salt and pepper. If sauce seems too thick, add a splash of water. Tip: If your pan isn’t ovenproof, transfer mixture to a baking dish now.

4

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

Divide between plates and serve.

One-Pan Trattoria Tortelloni Bake With a Crispy Parmesan Panko Topping

Food Lover’s Dictionary

Tortelloni [tohr-tl-OH-nee]: The larger version of the tortellini, which is a pasta stuffed with various fillings folded over and shaped into a ring or hat shape.

Bibliography: Copyright Barron’s Educational Services, Inc. 2009, adapted from The New Food Lover’s Companion, 2007, by Sharon Tyler Herbst and Ron Herbst.

Access the Recipe: https://www.hellofresh.com/recipes/one-pan-trattoria-tortelloni-bake-6203c47ca9edd825f02b3f54?isMegaAddonsEnabled=true&subscriptionId=13142943

Accessed April 15, 2022.



Cooking Tidbit: If sauce thickens before tortelloni are tender, add a splash of water. For more spicy-heat, add more red pepper flakes like I do.



Food Quote: “To create a little bit of confidence, start cooking with pasta. Pasta is phenomenal. Once you’ve cooked pasta properly for the first time, it becomes second nature.” – Gordon Ramsay


Utensils you will need: 

  • Small bowl
  • Medium oven-safe pan

 

 

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