Creamy Pesto Cheese Tortelloni with Kale and Parmesan Panko

This cozy cheese tortelloni skillet brings together pesto, milk, garlic and kale for a creamy pasta dinner with plenty of texture.

The tortelloni cooks right in the sauce, then gets topped with Parmesan panko and briefly broiled until browned, bubbly and crisp on top.

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Ingredients

18 ounce Cheese TortelloniView ingredient guideLike ingredientDislike ingredient

2 box MilkView ingredient guideLike ingredientDislike ingredient

4 ounce PestoView ingredient guideLike ingredientDislike ingredient

8 ounce KaleView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the kale. Set the broiler to high or heat the oven to 500°F. Thinly slice the garlic. Remove and discard the kale stems and ribs, then thinly slice the leaves.
2. Heat a large drizzle of olive oil in a large ovenproof pan over medium heat. Add the garlic and cook, tossing, until fragrant, about 30 seconds.
3. Add the kale and a splash of water to the pan. Cook, tossing occasionally, until the leaves are tender, 3 to 4 minutes. Season with salt and pepper.
4. Stir in the milk, veggie stock concentrate and pesto until combined. Add the cheese tortelloni in an even layer.
5. Bring the sauce to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the sauce thickens and the tortelloni are soft, 5 to 7 minutes.
6. While the tortelloni simmers, combine the panko breadcrumbs, Parmesan cheese and 1 tablespoon olive oil in a small bowl. Season with salt and pepper.
7. Sprinkle the Parmesan-panko mixture evenly over the tortelloni.
8. Transfer the pan to the broiler or hot oven. Broil or bake until the top is browned and the sauce is bubbling, 1 to 2 minutes. Divide among bowls and serve.

Recipe Tips

FAQ

Can I bake this instead of broiling it?

Yes. The method allows either broiling on high or baking in a 500°F oven until the topping is browned and the sauce is bubbly.

How do I know when the tortelloni is done?

The tortelloni should be soft and the pesto sauce should look thickened after simmering for 5 to 7 minutes.

Do I need an ovenproof pan?

Yes, this recipe is finished under the broiler or in a very hot oven, so use a large ovenproof pan.

What makes the topping crispy?

Panko breadcrumbs are mixed with Parmesan and olive oil, then briefly broiled or baked until golden and crisp.