Tortellini Gratin with Kale and Parmesan Breadcrumbs
Tortellini Gratin with Kale and Parmesan Breadcrumbs
Baked tortellini with tender kale and a crisp Parmesan breadcrumb topping delivers a cozy, cheesy pasta gratin with plenty of golden crunch.
Ingredients
For 2 servings
- 9 ounce Cheese Tortelloni
- 2 clove Garlic
- 4 ounce Kale
- 4 ounce Milk
- ¼ cup Panko Breadcrumbs
- 1 ounce Parmesan Cheese
- 4 ounce Pesto
- 12 unit Veggie Stock Concentrate
Additional Ingredients
- 1 tablespoon Olive Oil
PDF
DifficultyEasy
Total Time30m
Calories624
Protein27g
Carbs59g
Fat36g
Tags:
VeggieFiber SmartLow SugarOne Pot
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For dairy-free needs, use plant-based milk and a vegan cheese alternative, then choose a pesto without cheese. For wheat-free eating, swap the tortelloni and breadcrumbs for gluten-free versions that still give the dish a similar cozy texture.
What to serve with it
Serve with a crisp green salad or roasted cherry tomatoes to add freshness and balance the rich, cheesy tortellini. Warm bread also works well if you want something extra to soak up the sauce.
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