Cheesy Tortelloni Bake with Zucchini and Lemon Cream Sauce

Imagine a big bowl of cheesy stuffed pasta, made even better with golden-brown zucchini and a velvety lemon-scallion cream sauce. This tortelloni bake is topped with panko breadcrumbs that crisp up beautifully in the oven, adding a delightful crunch to every bite.

Ready in just 30 minutes, this vegetarian dinner is both cozy and elegant. Perfect for busy weeknights or a comforting weekend meal, it’s sure to become a favorite.

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Ingredients

9 ounce TortelloniView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil.
2. Cook the tortelloni according to package directions until al dente. Drain and set aside.
3. While the pasta cooks, trim and dice the zucchini into small cubes. Thinly slice the scallions, separating white and green parts. Zest and juice the lemon. Mince the garlic.
4. In a large oven-safe skillet, heat the cooking oil over medium-high heat. Add the zucchini and cook, stirring occasionally, until golden brown and tender, about 4-5 minutes. Season with a pinch of salt and pepper. Transfer to a plate.
5. In the same skillet, melt the butter over medium heat. Add the white parts of the scallions and the garlic; cook until fragrant, about 1 minute.
6. Add the cream cheese, cheese roux concentrate, lemon zest, lemon juice, hot sauce and 1/4 cup water. Whisk until smooth and creamy. Season with salt and pepper to taste.
7. Add the cooked tortelloni and zucchini back to the skillet. Toss to coat evenly with the sauce.
8. Sprinkle the panko breadcrumbs and Parmesan cheese over the top. Transfer the skillet to the oven and bake until the topping is golden and crispy, about 5 minutes.
9. Remove from the oven and garnish with the green parts of the scallions. Serve hot.

Recipe Tips

FAQ

Can I use frozen tortelloni?

Yes, frozen tortelloni works well. Cook according to package directions, adding a minute or two extra if needed.

Can I make this dish ahead of time?

You can assemble the dish (without the panko topping) a day ahead. Cover and refrigerate. When ready to bake, add the panko and Parmesan, then bake until hot and bubbly.

What can I substitute for cheese roux concentrate?

You can use 1 tablespoon of all-purpose flour whisked with 1 tablespoon of butter, cooked for 1 minute, then add 1/2 cup milk and 1/4 cup shredded cheddar cheese to create a similar sauce base.