Tortellini Gratin
with Tomato, Pesto, and Kale
Tortellini Gratin
Cheesy baked tortellini with bright tomato, herbaceous pesto, and tender kale makes a cozy, flavorful pasta gratin that’s quick, comforting, and satisfying.
Ingredients
For 2 servings
- 9 ounce Cheese Tortelloni
- 1 box Crushed Tomatoes
- 2 clove Garlic
- 1 bunch Kale
- ½ cup Mozzarella Cheese
- ½ cup Panko Breadcrumbs
- ¼ cup Pesto
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- ½ tablespoon Olive Oil
PDF
DifficultyEasy
Total Time25m
Calories727
Protein26g
Carbs78g
Fat28g
Tags:
VeggieFiber SmartLow SugarLow SodiumUnder 30 Minutes
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For egg-free or dairy-free diets, swap in egg-free pasta and use plant-based pesto and mozzarella-style shreds, since both pasta and cheese are central here. For gluten-free needs, use gluten-free tortellini and breadcrumbs, and choose a gluten-free stock concentrate.
What to serve with it
Serve with a crisp green salad or simple cucumber-tomato side to balance the rich, cheesy bake. Garlic bread or roasted vegetables also work well if you want a heartier plate.
You might also like
Peach and Nectarine Orzo Salad
25 min689 cal
Smoky Black Bean and Caramelized Sweet Potato Tacos
45 min764 cal
Cannellini Bean Toasts
30 min569 cal
Roasted Veggie Tostadas
30 min793 cal
Wild Mushroom Fettuccine
30 min599 cal
Roasted Beet & Lentil Salad
30 min691 cal
Spinach & Ricotta Ravioli
45 min907 cal
Rosemary Ricotta Flatbread
35 min768 cal