Believe it—this one-pot wonder will have a delicious oven-baked pasta on the table in 30 minutes. Simmering agnolotti in its own tomato sauce is the time-saving trick to this recipe. The best part? That crispy, cheesy topping.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 2 people
/ serving 2 people
Fresh Three-Cheese Agnolotti(ContainsMilk/Lait, Wheat/Blé, Egg/Oeuf)
Basil Pesto(ContainsMilk/Lait, Soy/Soja)
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Preheat the broiler to high (to broil the gratin).
Prep: Wash and dry all produce. Mince or grate the garlic.
Wilt the kale: Heat a medium oven-proof pan over medium heat. Add a drizzle of oil, then the garlic, kale and a splash of water (it will help the kale wilt!) Cook, stirring occasionally, until the kale is wilted, 3-4 min.
Add the crushed tomatoes and 1/4 cup pesto to the pan. Stir to combine. Add the tortellini and 1 cup water. (TIP: Don’t worry if the tortellini aren’t completely submerged in the water!) Bring to a boil, then reduce the heat to medium-low. Cook, stirring occasionally, until the sauce thickens and tortellini are tender, 6-7 min. Season with salt and pepper.
Assemble the tortellini gratin: In a small bowl, combine the panko and mozzarella. Sprinkle the mixture over the tortellini. (TIP: If you don’t have an ovenproof pan, transfer the tortellini mixture to a baking dish before sprinkling the panko mixture over.) Broil in the centre of the oven until the cheese is golden-brown and bubbly, 3-4 min.
Finish and serve: Divide tortellini gratin between bowls and enjoy!
DID YOU KNOW? Gratin is a classic technique of topping a dish with a mixture of breadcrumbs and melted cheese. It is commonly used in French cuisine, and the term refers not only to the technique, but also the dish itself. The term comes from the French word gratter, meaning "to scrape" (as in bread and cheese scrapings!)