Cheesy Tortellini Gratin with Tomato Pesto and Kale

This tortellini gratin is the ultimate quick and satisfying dinner. In just 25 minutes, you can have a bubbling, cheesy pasta dish on the table that tastes like it took hours. The secret? Simmering the tortellini directly in the tomato sauce so they soak up all the flavor while the sauce thickens.

Topped with a crunchy panko and mozzarella crust, this gratin delivers a perfect contrast of creamy pasta and crispy golden topping. The addition of kale adds a touch of green and a boost of nutrients, making it a complete meal in one pan.

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Ingredients

9 ounce Cheese TortelloniView ingredient guideLike ingredientDislike ingredient

1 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup PestoView ingredient guideLike ingredientDislike ingredient

1 bunch KaleView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your broiler to high or oven to 500°F (260°C). Thinly slice the garlic cloves. Remove the ribs and stems from the kale, then thinly slice the leaves.
2. Heat ½ tablespoon olive oil in a medium oven-proof pan over medium heat. Add the sliced garlic and cook for 30 seconds until fragrant. Add the kale and cook, tossing, for 1-2 minutes until wilted, adding a splash of water if needed. Season with salt and pepper.
3. Stir in the crushed tomatoes, veggie stock concentrate and pesto. Add the cheese tortelloni (don’t worry if they aren’t fully submerged). Bring to a boil, then reduce to a simmer and cook for 5-7 minutes until the sauce thickens and the tortellini are tender. If you don’t have an ovenproof pan, transfer the mixture to a small baking dish before the next step.
4. While the tortellini simmers, combine the panko breadcrumbs and mozzarella cheese in a bowl. Season with salt and pepper. Sprinkle the panko mixture evenly over the tortellini. For an extra crispy topping, drizzle with 1 tablespoon of olive oil.
5. Transfer the pan to the oven and broil for 1-2 minutes, until the topping is browned and bubbly. Keep a close eye to prevent burning.
6. Divide the gratin among bowls and serve immediately.

Recipe Tips

FAQ

Can I use frozen tortellini for this recipe?

Yes, you can use frozen cheese tortellini. There’s no need to thaw them first; just add them directly to the sauce and increase the simmering time by a couple of minutes until they are tender.

What can I use instead of pesto?

If you don’t have pesto, you can substitute with 2 tablespoons of basil paste or a mixture of chopped fresh basil and a tablespoon of olive oil. The flavor will be slightly different but still delicious.

Can I make this dish ahead of time?

This gratin is best enjoyed fresh out of the oven. However, you can assemble it up to the point of adding the panko topping, then refrigerate. When ready to bake, add the topping and broil as directed, adding a few extra minutes if needed.