Jalapeño Popper Tortellini Bake
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Jalapeño Popper Tortellini Bake

Jalapeño Popper Tortellini Bake

with Crispy Shallot Topping

Get ready for the poppin' flavours you love in a Jalapeño mac and cheese, but reimagined in a dreamy tortellini bake that is full of ooey gooey goodness.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time8 minutes


serving amount

350 g

Cheese Tortellini

(Contains Egg, Milk, Wheat)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Yellow Onion

1 unit(s)


7 g


28 g

Crispy Shallots

(Contains Wheat)

½ cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit(s)

Cream Cheese

(Contains Milk)

113 mL


(Contains Milk)

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

1 tbsp

All-Purpose Flour

(Contains Wheat)


Nutrition Values

Calories970 kcal
Fat47 g
Saturated Fat29 g
Carbohydrate104 g
Sugar13 g
Dietary Fiber8 g
Protein34 g
Cholesterol175 mg
Sodium840 mg
Trans Fat1 g
Potassium800 mg
Calcium450 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
8x8" Baking Dish


  • Core, then cut pepper into 1/2-inch pieces.
  • Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
  • Peel, then cut onion into 1/2-inch pieces.
  • Finely chop parsley.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then peppers, jalapeños and onions. Cook, stirring often, until tender-crisp, 3-4 min.
  • Sprinkle flour and Smoked-Paprika Garlic Blend over the veggies (from step 2). Cook, stirring occasionally, until coated, 1-2 min.
  • Add cream, cream cheese and half the parsley. Cook, stirring often, until cream cheese melts and sauce thickens, 1-2 min.
  • Remove from heat.
  • Meanwhile, add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.
  • Reserve 1/4 cup (1/2 cup) pasta water, then drain and return tortellini to the same pot, off heat.

Should more pasta water be reserved?

  • Add reserved pasta water (from step 4), sauce and veggies to the pot with tortellini. Stir to combine.
  • Transfer tortellini and veggie mixture to a lightly-oiled 8x8-inch baking dish. (NOTE: Use a 9x13-inch baking dish for 4 ppl.) Sprinkle cheese over top, then broil in the middle of the oven, until cheese melts, 3-4 min.
  • Divide tortellini bake between plates.
  • Sprinkle crispy shallots and remaining parsley over top.
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