One-Pan Pesto Tortelloni with Asparagus and Parmesan Panko Crust

This creamy, cheesy pasta bake is the ultimate one-pan wonder. Tender cheese tortelloni, fresh asparagus and vibrant basil pesto come together in a luscious sauce that thickens right in the pan. It’s comfort food with a fresh twist.

What makes this dish truly special is the crispy Parmesan panko crust that forms under the broiler. Every bite offers a contrast of creamy pasta and crunchy topping, making it a weeknight dinner the whole family will love.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

8 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 cup MilkView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce PestoView ingredient guideLike ingredientDislike ingredient

9 ounce Cheese TortelloniView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 can Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your broiler to high or oven to 500°F. Thinly slice the garlic. Trim the woody ends from the asparagus and cut into 2-inch pieces.
2. Heat a drizzle of olive oil in a large ovenproof skillet over medium heat. Add the asparagus and cook, tossing, until slightly softened, about 1-2 minutes. Add the garlic and cook until fragrant, about 1 minute. Season with salt and pepper.
3. Add 1 cup milk, the veggie stock concentrate and pesto to the skillet. Stir to combine. Add the tortelloni in a single layer. Bring the mixture to a boil, then reduce heat and let simmer, stirring occasionally, until the sauce thickens and the tortelloni are tender, 5-7 minutes. If the sauce seems dry, add a splash of water.
4. While the tortelloni simmer, combine the panko, Parmesan and a drizzle of olive oil in a small bowl. Season with salt and pepper.
5. Remove the skillet from heat. If your skillet isn’t ovenproof, transfer the mixture to a small baking dish. Sprinkle the panko mixture evenly over the tortelloni.
6. Place the skillet or dish under the broiler (or in the oven) until the crust is golden and the sauce is bubbly, 1-2 minutes. Divide among bowls and serve.

Recipe Tips

FAQ

Can I use frozen tortelloni?

Yes, frozen tortelloni work well. Add them directly to the sauce without thawing and cook for an extra minute or two.

Can I substitute the asparagus?

Absolutely. Broccoli, green beans or zucchini would be great alternatives. Adjust cooking time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.