Creamy Pesto Tortellini with Asparagus and Parmesan Crumb

This creamy pesto tortellini bake is the ultimate weeknight comfort food. Everything cooks in a single skillet-even the sauce thickens right in the pan as the tortelloni simmer. The result is a rich, herbaceous dish that feels indulgent but comes together in no time.

Fresh asparagus adds a bright snap, while basil pesto infuses every bite with aromatic flavor. A golden Parmesan-panko crust gives it a satisfying crunch. Serve it straight from the oven for a cozy, impressive meal.

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Ingredients

1 cup MilkView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce PestoView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

9 ounce Cheese TortelloniView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat broiler to high or oven to 500°F. Thinly slice garlic. Trim and discard bottom inch from asparagus, then cut stalks into 2-inch pieces.
2. Heat a drizzle of olive oil in a large ovenproof pan over medium heat. Add asparagus and cook until slightly softened, 1-2 minutes. Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper.
3. Add milk, stock concentrate and pesto to the pan; stir to combine. Add tortelloni, spreading them in a single layer. Bring to a boil, then reduce heat and simmer until sauce thickens and tortelloni are tender, 5-7 minutes, stirring occasionally. Add a splash of water if the pan seems dry.
4. Meanwhile, in a small bowl, combine panko, Parmesan and a drizzle of olive oil. Season with salt and pepper.
5. Remove pan from heat. If your pan is not ovenproof, transfer the mixture to a small baking dish. Sprinkle the panko mixture evenly over the tortelloni.
6. Place the pan or dish under the broiler (or in the oven) until the crust is golden and the sauce is bubbly, 1-2 minutes. Divide among bowls and serve.

Recipe Tips

FAQ

Can I use frozen asparagus?

Yes, but thaw and pat dry first to avoid excess water. Reduce the initial cooking time slightly.

Can I substitute the tortelloni with another pasta?

Absolutely. Any filled pasta like ravioli or even dried tortellini works. Adjust cooking time according to package directions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave; the topping may lose some crunch.