Oven-baked kale pesto tortellini

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 790, total fat 52 G., saturated fats 23 G., proteins 26 G., carbohydrates 58 G., fiber 5 G., cholesterol 139 mg, sodium 932 mg, sugar 7 G.

The whole family will love these spinach and cheese tortellini baked with kale pesto and Parmesan. It's quick and easy to make. You won't have to spend all day cooking, and the dish will be delicious, filling, and homey, even though it's made with pre-made ingredients. The highlight of this casserole is the crispy crust made from panko breadcrumbs, chopped pine nuts, herbs, and Parmesan.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package (350-400 g) of tortellini with spinach and cheese
7 cups small kale (about 220 g)
1/4 cup extra-virgin olive oil
1 clove of garlic
1/4 cup + 2 tbsp grated Parmesan
1 cup heavy cream
1/4 cup chopped sun-dried tomatoes (not in oil)
3/4 cup shredded semi-skimmed mozzarella (about 90g)
1/4 cup panko breadcrumbs
2 tbsp pine nuts, coarsely chopped
2 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 220°C.
Bring a large saucepan of water to a boil and add salt. Add the tortellini and cook according to package directions. Separately, pour off 1/4 cup of the cooking liquid from the pan, and discard the remaining water. Set the pan aside.

Meanwhile, combine 4 cups of kale, olive oil, and garlic in a blender or food processor and blend until almost smooth. Add 1/4 cup of Parmesan cheese and season with salt and pepper to taste. Pulse until smooth, adding up to 1/4 cup more water if needed.
Transfer the pesto to the pan the tortellini were cooked in and add the heavy cream; stir. Bring to a boil over medium heat.
Then reduce heat to medium-low; add tortellini, sun-dried tomatoes, and the remaining 3 cups kale, adding more of the tortellini cooking water if necessary if the sauce is too thick. Transfer to a 9x13-inch baking dish and sprinkle with mozzarella.
In a small bowl, combine panko breadcrumbs, pine nuts, parsley, and the remaining 2 tablespoons Parmesan cheese; season with salt and pepper to taste.
Sprinkle the tortellini with the topping and bake until golden brown, about 12 minutes. Let cool slightly and serve.

Categories:

recipe / Calorie content of prepared meals / Vegetarian dishes / Simple and quick recipes / Oven / Food processor / Main courses / Casseroles / Pasta / Vegetables and mushrooms / Eggs and dairy products / Food Network - recipes

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