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Easy prep

Caramelized Onion Baked Cheese Tortellini

with Maple-Dijon Mesclun Salad

Cooking time

20 minutes

Servings

2/4

Calories

990 /serving

We are firm believers that more cheese is always, always the answer, and while a baked cheesy pasta is well and good, a baked cheese tortellini is so, so much better. You’ll coat your tortellini in a classic mac-and-cheese sauce, gussied up with caramelized onions for a hint of sweetness, then bake it until the cheese starts to bubble and brown and you just can’t wait any longer to dig in. Serve it with a mesclun and radish side salad dressed in a perfectly autumnal maple-Dijon vinaigrette.

We will send you:

  • 15ml Minced garlic
  • 60g Baby lettuce
  • 60g Sliced radishes
  • 1 Bunch of chives
  • 50g Caramelized onions
  • 19g Panko
  • 30ml Maple-Dijon vinaigrette
  • 350g Fresh cheese tortellini
  • 100g Grated cheddar
  • 200ml Milk
  • 12g Baked tortellini spice blend (enriched wheat flour, salt, paprika, garlic, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, mustard)

Contains: Egg, Milk, Mustard, Sulphites, Wheat

You will need:

2 Medium pots
Strainer
Sheet pan
Olive oil
Oil
1 or 2 tbsp Butter
Salt & pepper
Medium oven-safe dish
Total Fat
44 g
Saturated Fat
19 g
Sodium
1710 mg
Total Carbs
115 g
Sugars
8 g
Protein
38 g
Fibres
7 g
Preparation
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Cook the pasta
Preheat the oven to broil on high. Bring a medium pot of salted water to a boil. Add the tortellini to the pot of boiling water and cook, stirring occasionally, 4 to 6 minutes or until al dente (still slightly firm to the bite). Reserving ¼ cup of cooking water (double for 4 portions), thoroughly drain the pasta. Toss with a drizzle of olive oil to prevent sticking and set aside in a warm spot.
a picture
Make the sauce
While the pasta cooks, in another medium pot, heat 1 tbsp of butter (double for 4 portions) on medium-high. Add the garlic and cook, 1 to 2 minutes, until fragrant. Add the spice blend; cook, stirring constantly, 30 seconds to 1 minute, until combined. Slowly whisk in the milk so no lumps remain. Cook, whisking frequently, 1 to 2 minutes, until thickened. Add ¾ of the cheese and remove from the heat. Whisk thoroughly to combine until smooth.
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Assemble the pasta
To the pot of sauce, add the pasta, caramelized onions and the reserved cooking water; stir to combine. Season with S&P to taste. Brush the bottom and sides of a medium oven-safe dish with oil and add the pasta and sauce. Top with the panko and remaining cheese.
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Broil the pasta
Place the baking dish in the oven and broil, 3 to 5 minutes, until the cheese is melted and bubbling. Remove from the oven and let sit at least 5 minutes before serving.
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Finish & serve
While the pasta broils, in a large bowl, combine ½ the chives (roughly chop before adding), lettuce, radishes and as much of the vinaigrette as you’d like; season with S&P to taste. Divide the pasta between your plates and garnish with the remaining chives. Serve the salad on the side. Bon appétit!