Creamy Skillet Cheese Tortelloni with Asparagus, Pesto and Parmesan Crumbs

This creamy cheese tortelloni skillet is built for the nights when you want something cozy, green and satisfying without juggling multiple pots. The pasta cooks right in a pesto-milk sauce with asparagus and garlic, so the sauce thickens as the tortelloni turns tender.

A quick Parmesan-panko topping adds the best contrast: crisp, salty crumbs over a bubbling, creamy pasta bake. Use an ovenproof skillet if you have one or transfer everything to a baking dish before broiling.

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Ingredients

2 MilkView ingredient guideLike ingredientDislike ingredient

0.5 Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.5 PestoView ingredient guideLike ingredientDislike ingredient

12 AsparagusView ingredient guideLike ingredientDislike ingredient

4 GarlicView ingredient guideLike ingredientDislike ingredient

0.5 Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

18 Cheese TortelloniView ingredient guideLike ingredientDislike ingredient

2 Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the asparagus. Preheat the broiler to high or heat the oven to 500°F. Thinly slice the garlic. Trim off and discard the woody ends of the asparagus, then cut the stalks into 2-inch pieces.
2. Heat 1 tablespoon olive oil in a large pan over medium heat, using an ovenproof pan if possible. Add the asparagus and cook, tossing, until just beginning to soften, 1 to 2 minutes.
3. Stir in the sliced garlic and cook until fragrant, about 1 minute. Season with salt and pepper.
4. Add the milk, veggie stock concentrates and pesto to the pan, stirring to combine. Add the cheese tortelloni and spread them into an even layer. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, until the sauce thickens and the tortelloni are tender, 5 to 7 minutes. If the pan looks dry, add a splash of water.
5. While the tortelloni simmer, combine the panko breadcrumbs, Parmesan cheese and remaining 1 tablespoon olive oil in a small bowl. Season with salt and pepper.
6. Remove the pan from the heat. If your pan is not ovenproof, transfer the tortelloni mixture to a small baking dish. Sprinkle the Parmesan-panko mixture evenly over the top.
7. Place the pan or baking dish under the broiler or in the 500°F oven, until the topping is golden and the sauce is bubbling, 1 to 2 minutes. Divide between bowls and serve.

Recipe Tips

FAQ

Can I make this without an ovenproof skillet?

Yes. Cook the tortelloni mixture in a regular large pan, then transfer it to a small baking dish before adding the panko-Parmesan topping and broiling.

How long does the tortelloni need to simmer?

Simmer the tortelloni in the pesto-milk sauce for 5 to 7 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.

What should I do if the sauce gets too thick?

Add a splash of water to loosen the sauce if the pan starts to look dry while the tortelloni cook.

Can I bake instead of broil?

Yes. Preheat the oven to 500°F and bake the topped pasta until the crumbs are toasty and the sauce is bubbly, about 1 to 2 minutes.