One-Pan Pesto Tortelloni with Asparagus and Parmesan Crumb Topping

This creamy skillet pasta bake is the ultimate one-pan wonder-even the sauce thickens right in the pan as the tortelloni cook. Despite its rich, comforting nature, this dish is packed with vibrant green ingredients to keep things fresh. Tender asparagus spears add a snappy bite, while basil pesto weaves an herby flavor throughout every bite.

Topped with a golden, crispy crust of panko and Parmesan, this pasta bake delivers a delightful contrast of textures. It’s a complete meal that comes together quickly, making it perfect for busy weeknights when you crave something satisfying without a mountain of dishes.

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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. Wash and dry all produce. Preheat the broiler to high or set the oven to 500°F. Thinly slice the garlic. Trim and discard the woody ends from the asparagus, then cut the stalks 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 and stir to combine. Add the tortelloni in a single layer. Bring the mixture to a boil, then reduce the heat slightly. 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 the heat. If your skillet is not 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 the tortelloni between bowls and serve.

Recipe Tips

FAQ

Can I use frozen tortelloni?

Yes, frozen tortelloni work well. Just add them directly to the sauce without thawing and increase the simmering time by 2-3 minutes.

What can I use instead of asparagus?

Broccoli florets or green beans are great substitutes. Cut them into similar-sized pieces and cook until tender.

Can I make this dish ahead of time?

It’s best enjoyed fresh, but you can assemble the dish (without the topping) and refrigerate. When ready to bake, add the panko topping and broil until golden.