Cheesy Baked Cheese Tortellini
with Maple-Dijon Greens & Radish Salad
Cooking time
20 minutes
Servings
2/4
Calories
920 /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 garlic for pungency. You’ll broil it until the cheddar starts to bubble and you just can’t wait any longer to dig in. Serve it with a salad of baby greens and radishes, just so you can say you ate your veg.
We will send you:
- 15ml Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 90g Sliced radishes
- 1 Bunch of chives (or garlic chives)
- 19g Panko
- 30ml Maple-Dijon vinaigrette
- 350g Fresh three-cheese tortellini (contains lipase)
- 60g Grated cheddar
- 200ml Milk
- 12g Tangy Herbs blend (enriched wheat flour, salt, paprika, garlic, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, mustard)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
Medium pot
Strainer
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Medium baking dish
Whisk
Basting brush
Large pot
Total Fat
38 g
Saturated Fat
15 g
Sodium
1490 mg
Total Carb
112 g
Sugars
15 g
Protein
32 g
Fibre
6 g
Preparation
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, stirring occasionally, 4 to 6 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
Meanwhile, in a large pot, heat 1 tbsp butter (double for 4 portions) on medium-high. Sauté the garlic, 1 to 2 min., until fragrant. Add the spices and cook, stirring frequently, 30 sec. to 1 min., until combined. Add the milk and cook, whisking frequently, 1 to 2 min., until thickened and no lumps remain. Add ¾ of the cheese. Remove from the heat and whisk until smooth.
Combine the pasta
Preheat the oven to broil. Brush a medium baking dish with oil. To the pot of sauce, add the pasta, ½ the reserved cooking water and S&P; stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Transfer to the baking dish. Top with the panko and remaining cheese.
Broil the pasta
Broil the pasta, 3 to 5 min., until the cheese is melted and bubbling. Let sit for at least 5 min.
Make the salad & serve
Roughly chop the chives. In a large bowl, combine ½ the chives, the baby greens, radishes, vinaigrette and S&P. Divide the pasta and a spoonful of the salad between your plates. Garnish with the remaining chives. Serve the remaining salad on the side. Bon appétit!
