One-Pot Cheesy Tortelloni Bake with Kale and Crispy Panko Parmesan Topping

This one-pot tortelloni bake is the ultimate comfort food: tender cheese tortelloni swimming in a creamy pesto sauce, studded with nutritious kale and topped with a golden, crunchy panko and Parmesan breadcrumb crust. It’s a complete meal that comes together in a single pan, making cleanup a breeze.

The combination of rich pesto, savory Parmesan and earthy kale creates a balanced dish that feels both indulgent and wholesome. Perfect for busy weeknights when you want something hearty without spending hours in the kitchen.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 cup MilkView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup PestoView ingredient guideLike ingredientDislike ingredient

9 ounce Cheese TortelloniView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your broiler to high or oven to 500°F (260°C). Wash and dry all produce. Thinly slice the garlic cloves. Remove and discard any large, tough ribs from half the kale, then chop the leaves into fine pieces. (Use remaining kale as you like.)
2. Heat a drizzle of olive oil in a large ovenproof pan over medium heat. Add the sliced garlic and cook until fragrant, about 30 seconds. Add the chopped kale and a splash of water. Cook, tossing occasionally, until the kale is tender, 3-4 minutes. Season with salt and pepper.
3. Add the milk, veggie stock concentrate and pesto to the pan. Stir to combine. Add the cheese tortelloni in a single layer.
4. Bring the sauce to a boil, then reduce heat to a simmer. Cook, stirring occasionally, until the sauce has thickened and the tortelloni are tender, 5-7 minutes. (If your pan is not ovenproof, transfer the mixture to a baking dish after simmering.)
5. While the tortelloni simmer, combine the panko breadcrumbs, grated Parmesan cheese and a large drizzle of olive oil in a small bowl. Season with salt and pepper. Once the tortelloni are done, sprinkle the panko mixture evenly over the top.
6. Transfer the pan (or baking dish) to the broiler or oven. Broil or bake until the topping is golden brown and bubbly, 1-2 minutes. Divide among bowls and serve immediately.

Recipe Tips

FAQ

Can I use frozen tortelloni?

Yes, frozen tortelloni works well. You may need to increase the simmering time by 1-2 minutes.

Can I substitute the kale with another green?

Absolutely! Spinach or Swiss chard are great alternatives. Add them in the last minute of cooking as they wilt faster.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk if needed.