Creamy Dreamy Cheese Tortelloni Bake
with Zucchini, Crispy Panko & Scallions
Creamy Dreamy Cheese Tortelloni Bake
Tender cheese tortelloni bakes in a creamy sauce with zucchini, then finishes with crispy panko and fresh scallions for a comforting, golden-topped dinner.
Ingredients
For 2 servings
- 1 ounce Cheese Roux Concentrate
- 9 ounce Cheese Tortelloni
- 2 tablespoon Cream Cheese
- 1 clove Garlic
- 1 teaspoon Hot Sauce
- 1 unit Lemon
- ¼ cup Panko Breadcrumbs
- 3 tablespoon Parmesan Cheese
- 2 unit Scallions
- 1 unit Zucchini
Additional Ingredients
- 1 tablespoon Butter
- 1 teaspoon Cooking Oil
- Pepper
- Salt
Italian
PDF
DifficultyMedium
Prep Time5m
Total Time30m
Calories640
Protein22g
Carbs76g
Fat29g
Tags:
VeggieCalorie SmartFiber SmartSeasonalNew
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For egg-free needs, use egg-free tortelloni or a stuffed pasta with a similar cheese filling, since the pasta is the key ingredient here. For dairy-free eating, swap in plant-based cream cheese and parmesan-style shreds, and choose a dairy-free tortelloni if needed.
What to serve with it
Serve with a crisp green salad or simple roasted vegetables to balance the rich, cheesy bake. A lemony vinaigrette or extra lemon wedges on the side can keep the plate bright and fresh.
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