One-Pan Spring Tortellini Gratin with Asparagus and Basil Pesto

This creamy, cheesy tortellini gratin is the ultimate spring comfort food. Tender cheese tortellini and bright green asparagus are tossed in a luscious pesto sauce, then topped with a golden, crunchy panko and Parmesan crust. The best part? It all comes together in one skillet, making cleanup a breeze.

Ready in under 30 minutes, this dish is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. Serve it as a main course or a hearty side – either way, it’s sure to become a family favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

9 unit Cheese TortelloniView ingredient guideLike ingredientDislike ingredient

1 unit MilkView ingredient guideLike ingredientDislike ingredient

2 unit PestoView ingredient guideLike ingredientDislike ingredient

1 unit AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 unit GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

unit Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high (or oven to 500°F). Thinly slice the garlic. Trim and discard the bottom inch of the asparagus, then cut into 2-inch pieces.
2. Heat 1/2 tablespoon olive oil in a large oven-proof skillet over medium heat. Add the asparagus and cook, tossing, for 1-2 minutes until bright green. Add the garlic and cook for 30 seconds until fragrant. Season with salt and pepper.
3. Add the milk, stock concentrate and 2 tablespoons pesto to the skillet. Stir to combine, then add the tortellini (it’s okay 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 slightly and the tortellini are tender. Taste and adjust seasoning with salt and pepper. If the sauce becomes too thick, add a splash of water.
4. While the tortellini simmers, combine the panko, Parmesan and remaining 1/2 tablespoon olive oil in a small bowl. Season with salt and pepper. Sprinkle the panko mixture evenly over the tortellini. (If your skillet is not oven-proof, transfer the tortellini to a baking dish before topping.)
5. Transfer the skillet to the oven and broil for 1-2 minutes, until the topping is golden brown and the sauce is bubbly.
6. Divide the gratin among bowls and serve immediately.

Recipe Tips

FAQ

Can I use frozen tortellini?

Yes, you can use frozen tortellini. There’s no need to thaw them first; just add them directly to the skillet and increase the simmering time by 2-3 minutes.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat, adding a splash of milk or water to loosen the sauce.

Can I make this dish ahead of time?

You can prepare the gratin up to the point of broiling, then cover and refrigerate for up to 24 hours. When ready to serve, broil as directed, adding a couple of extra minutes if needed.