Creamy Pesto Tortelloni Bake with Asparagus and Crispy Panko Crust

This skillet pasta bake is the ultimate weeknight comfort food, combining tender cheese tortelloni, fresh asparagus and vibrant basil pesto in a creamy sauce. Everything cooks in one pan, making cleanup a breeze. The star of the show is the golden, crunchy panko and Parmesan crust that adds a delightful contrast to the creamy pasta.

With plenty of green from the asparagus and a rich, herby pesto sauce, this dish feels both indulgent and fresh. It’s a satisfying meal that comes together in just 30 minutes, perfect for busy evenings when you want something delicious without the fuss.

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Ingredients

2 box MilkView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce PestoView ingredient guideLike ingredientDislike ingredient

12 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

18 ounce Cheese TortelloniView ingredient guideLike ingredientDislike ingredient

2 tablespoon 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 1 tablespoon olive oil in a large ovenproof pan over medium heat. Add asparagus and toss until slightly softened, 1-2 minutes. Add garlic and toss until fragrant, about 1 minute. Season with salt and pepper.
3. Add milk, stock concentrates and pesto to the pan and stir to combine. Add tortelloni, spreading them out in a layer. Bring mixture to a boil, then lower heat and let simmer until sauce thickens and tortelloni are tender, 5-7 minutes, stirring occasionally. If the pan seems dry, add a splash of water.
4. While tortelloni simmer, combine panko, Parmesan and remaining 1 tablespoon olive oil in a small bowl. Season with salt and pepper.
5. Remove pan from heat. Sprinkle the panko crust mixture evenly over the tortelloni.
6. Place the pan under the broiler (or in the oven) and broil (or bake) until the crust is toasty and the sauce is bubbly, 1-2 minutes. Divide tortelloni between bowls and serve.

Recipe Tips

FAQ

Can I use frozen tortelloni?

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

Can I substitute the asparagus?

Absolutely! Broccoli florets, green beans or zucchini would be great alternatives. Adjust the cooking time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet with a splash of milk to restore creaminess.