Cheese Stuffed Tortellini Mac-n-Cheese
with Crispy Shallot Topping
Before starting, add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Cheese Tortellini
(Contains Egg, Milk, Wheat)
2 unit(s)
Cream Cheese
(Contains Milk)
56 g
Baby Spinach
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
113 mL
Cream
(Contains Milk)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
28 g
Crispy Shallots
(Contains Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 unit(s)
Garlic, cloves
Not included in your delivery
tsp
Salt*
tsp
Pepper*
tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl to melt.
- Add garlic, cream cheese and Cream Sauce Spice Blend. Cook, stirring constantly, until fragrant and cream cheese softens, 1 min.
- Slowly whisk in 1/2 cup (1 cup) water. Cook, stirring occasionally, until mixture is smooth, 1-2 min.
- Add cream, half the Parmesan and cheddar cheese. Cook, whisking often, until slightly thickened, 1-2 min.
- Remove the pan from heat, then season with salt and pepper, to taste.
- While sauce cooks, add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.
- Drain and return tortellini to the same pot, off heat.
- Add sauce and spinach to the pot with tortellini.
- Stir until spinach is wilted and tortellini is coated with sauce, 1-2 min.
- Divide tortellini mac-n-cheese between plates.
- Sprinkle over remaining Parm and crispy shallots.
