Spring Tortellini Gratin
with Asparagus and Parmesan Breadcrumbs
Spring Tortellini Gratin
Tender tortellini bakes with fresh asparagus under a golden Parmesan breadcrumb crust for a cozy spring pasta gratin that’s crisp, creamy, and satisfying.
Ingredients
For 4 servings
- 12 ounce Asparagus
- 18 ounce Cheese Tortelloni
- 4 clove Garlic
- 8 ounce Milk
- ½ cup Panko Breadcrumbs
- 2 ounce Parmesan Cheese
- 4 ounce Pesto
- 2 unit Veggie Stock Concentrate
Additional Ingredients
- 4 teaspoon Olive Oil
- box Pepper
- box Salt
PDF
DifficultyEasy
Total Time30m
Calories592
Protein30g
Carbs64g
Fat27g
Tags:
VeggieProtein SmartLow SugarOne Pot
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, use a plant-based milk and vegan Parmesan-style topping, and choose a dairy-free pesto if needed. To avoid wheat, swap in gluten-free tortelloni and gluten-free crumbs, keeping the asparagus and garlic the same.
What to serve with it
Serve with a crisp green salad or lemony dressed greens to balance the rich, cheesy pasta. Warm crusty bread or roasted cherry tomatoes also work well alongside the spring vegetables.
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