Caramelized Onion Baked Cheese Tortellini
with Maple-Dijon Salad
Cooking time
20 minutes
Servings
4
Calories
990 /serving
We are firm believers that more cheese is always the answer, and while a baked cheesy pasta is well and good, a baked cheese tortellini dish is even better. You’ll coat your tortellini in a classic mac ’n’ cheese sauce, gussied up with caramelized onions for a hint of sweetness. You’ll bake it until the cheese starts to bubble and you just can’t wait any longer to dig in. Serve it with a baby lettuce and radish side salad, just so you can say you ate healthy.
We will send you:
- 30ml Minced garlic
- 180g Baby lettuce
- 120g Sliced radishes
- 1 Bunch of chives
- 100g Caramelized onions
- 38g Panko
- 60ml Maple-Dijon vinaigrette
- 700g Fresh three-cheese tortellini (contains lipase)
- 200g Grated cheddar
- 400ml Milk
- 24g Creamy Pasta Sauce spice blend (enriched wheat flour, salt, paprika, garlic, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, mustard)
Contains: Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
2 Large pots
Strainer
Olive oil
Oil
2 tbsp Butter
Salt & pepper
Medium oven-safe baking dish
Total Fat
44 g
Saturated Fat
19 g
Sodium
1720 mg
Total Carbs
116 g
Sugars
8 g
Protein
39 g
Fibres
8 g
Preparation
Boil the pasta
Preheat the oven to broil. Bring a large pot of salted water to a boil. Add the pasta to the pot of boiling water; stir gently to separate. Boil, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Reserving ¼ cup cooking water, thoroughly drain the pasta. Toss with a drizzle of olive oil to prevent sticking and set aside in a warm spot.
Make the sauce
While the pasta boils, in a second large pot, heat 2 tbsp butter on medium-high. Add the garlic and sauté, 1 to 2 minutes, until fragrant. Add the spice blend; sauté, stirring constantly, 30 seconds to 1 minute, until combined. Slowly whisk in the milk until no lumps remain. Cook, whisking frequently, 1 to 2 minutes, until thickened. Add ¾ of the cheddar and remove from the heat. Whisk thoroughly to combine until smooth.
Assemble the pasta
To the pot of sauce, add the cooked 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 baking dish with oil and transfer the pasta and sauce into the dish. Top with the panko and remaining cheddar.
Broil the pasta
Place the pasta dish in the oven and broil, 3 to 5 minutes, until the cheddar is melted and bubbling. Remove from the oven and let sit for at least 5 minutes before serving.
Make the salad & serve
While the pasta broils, in a large bowl, combine ½ the chives (roughly chop before adding), the baby lettuce, the radishes and as much vinaigrette as you’d like; season with S&P to taste. Divide the finished pasta between your plates and garnish with the remaining chives. Serve the salad on the side. Bon appétit!
