Cheesy Tortellini & Impossible Beef™ Skillet
with Wilted Greens
Cooking time
20 minutes
Servings
2/4
Calories
920 /serving
When the weather outside is frightful, a skillet is so delightful. Call it the laziest lasagna ever: an oven-proof pan loaded with cheese-filled pasta pockets and crumbles of plant-based beef swirled into tomato sauce, under a bubbling cap of melted mozzarella.
We will send you:
- 2 Impossible™ beef burger patties (made from plants)
- 120g Baby greens (baby spinach or kale)
- 3 Garlic cloves
- 350g Fresh three-cheese tortellini (contains lipase)
- 100ml Tomato sauce
- 30ml Tomato paste
- 60g Grated mozzarella
Contains: Eggs • Milk • Soy • Sulphites • Wheat
You will need:
Large oven-safe pan
Oil
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
12 g
Sodium
1250 mg
Total Carb
111 g
Sugars
12 g
Protein
48 g
Fibre
13 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Mince the garlic.
- Crumble the patties.
Cook the crumbled patties
- In a large, oven-safe pan, heat a drizzle of oil on medium.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the tomato paste and cook, stirring often, 1 to 2 min., until dark red.
- Add the crumbled patties and cook, stirring occasionally, 2 to 3 min., until beginning to brown.
Cook & combine the pasta
- To the pan, add the pasta, tomato sauce, 1 cup water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, partially covered, stirring occasionally, 4 to 6 min., until the pasta is al dente and the sauce has thickened.
- If the sauce seems dry, gradually add 3 to 5 tbsp water until you achieve your desired consistency.
Wilt the spinach
- To the pan, add the spinach and S&P.
- Cook, stirring occasionally, 1 to 2 min., until wilted.
Broil the pasta & serve
- Top the pasta with the cheese.
- Transfer to the oven and broil, 3 to 5 min., until melted.
- Divide the pasta between your bowls. Bon appétit!
