Cheese Tortellini Al Forno
with Zucchini & Leafy Greens
Cooking time
20 minutes
Servings
2/4
Calories
1020 /serving
Who said anything about half-baked ideas? Fully baked, more like! This cozy casserole comes out of the oven with a gorgeous glow, courtesy of panko sprinklings that go gold under the broiler. Beneath that, you’ll find it fully loaded with goodies, including our fresh cheese tortellini. They’re chubby and chewy-soft in a creamy sauce that’s tangy with aged white cheddar. Beef it up (while keeping it all veg) with garlic-sautéed zucchini wafers and wilted leafy greens.
We will send you:
- 15ml Minced garlic
- 120g Baby greens (baby spinach or kale)
- 1 Green zucchini
- 40g Panko
- 350g Fresh three-cheese tortellini (contains lipase)
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 60g Grated aged cheddar
- 9g Tangy Herbs blend (enriched wheat flour, salt, paprika, garlic, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, mustard)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
Medium pot
Medium baking dish
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
50 g
Saturated Fat
17 g
Sodium
1280 mg
Total Carb
116 g
Sugars
10 g
Protein
30 g
Fibre
6 g
Preparation
Mise en place
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the zucchini lengthwise; thinly slice crosswise. In a small bowl, combine the panko, 2 tbsp oil (double for 4 portions) and S&P.
Sauté the vegetables & make the sauce
In a large pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the zucchini and sauté, 2 to 3 min., until beginning to soften and brown; season with the spices and S&P. Add the spinach and sauté, 1 to 2 min., until wilted. Add the demi-glace, cream and ½ cup water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until slightly thickened. Add the cheese; stir well.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, stirring occasionally, 4 to 6 min., until al dente. Reserving ¼ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Combine & bake the pasta
To the pan of sauce, add the pasta; toss well. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency. Transfer to a medium baking dish and top with the panko mixture. Transfer to the oven and bake, 3 to 4 min., until golden brown. Switch the oven to broil, 1 to 2 min., if extra colour is desired. Let rest for at least 2 min.
Plate your dish
Divide the pasta between your plates. Bon appétit!
