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Easy prep
20 minutes

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
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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.
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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.
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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.
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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.
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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!