Name:

HF Trattoria Tortelloni Bake

Description

With a crispy parmesan panko topping

Serves 2-4

Prep time: 5 minutes

Cook time: 25 minutes

Ingredients
2 Cloves Garlic (4 Cloves for 4 Servings)
2 Roma Tomatoes (4 for 4)
1/4 Cup Panko Breadcrumbs (1/2 Cup for 4)
1/4 Cup Parmesan Cheese (1/2 Cup for 4)
1 TBSP Italian Seasoning (2 TBSP for 4)
1 tsp Chili Flakes
1 tsp Mushroom Stock Concentrate (2 tsp for 4)
4 TBSP Cream Cheese (8 TBSP for 4)
1.5 oz Tomato Paste (3 oz for 4)
9 oz Cheese Tortelloni (18 oz for 4)

Instructions
1. Prep & Mix Panko
Heat broiler to high. Wash and dry produce.
Peel and mince garlic. Dice tomatoes.
In a small bowl, combine panko, parmesan, a drizzle of olive oil, salt, and pepper.
2. Make Sauce
Heat a drizzle of olive oil in a medium, oven proof, pan over medium-high heat (use a large oven proof pan for 4). Add garlic, Italian Seasoning, and a pinch of chili flakes to taste; cook until fragrant, 30 seconds.
Add tomatoes and season with salt and pepper. Cook, stirring, until slightly softened, 1-2 minutes.
Stir in tomato paste; cook, stirring, 1 minute.
Stir in 1 cup water (1 1/2 Cups for 4), stock concentrate, and cream cheese. Bring to a simmer and cook, stirring, until fully combined. Season generously with salt and pepper.
3. Add Tortelloni
Add tortelloni to pan; cook, stirring, until sauce is thicened and tortelloni are tender, 4-6 minutes. Turn off heat.
Stir in 2 TBSP butter (3 TBSP for 4) until melted. Seson with salt and pepper. If sauce seems too thick, add another splash of water.
4. Finish & Serve
Evenly sprinkle tortelloni with panko mixture. Broil until panko is golden brown, 2-4 minutes. Garnish with more chili flakes if desired.
Divide between plates and serve.

Length

30

Calories

750

Servings

2

Date Created

Created By

Jade Smidt

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