6-Serving Meal
Oven Ready
Two-Cheese Tomato Tortellini Bake
serves 6
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
- Fiber-Rich
- Vegetarian
Chef
Hannah Fenton
In Your Box (serves 6)
- 27 oz. Par-Cooked 5-Cheese Tortellini
- 8 fl. oz. Cream Sauce Base
- 8 fl. oz. Tomato Sauce
- 8 oz. Sliced Zucchini
- 5 oz. Frozen Corn
- 4 oz. Grape Tomatoes
- 2 oz. Sun Dried Tomato Pesto
- 2 oz. Shredded Mozzarella
- 1 oz. Grated Parmesan Cheese
- 1½ tsp. Lemon N Herb Seasoning
- 1 tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories500
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Carbohydrates58g
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Net Carbs52g
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Fat21g
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Protein20g
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Sodium1490mg
Recipe Steps
You Will Need
- Cooking Spray
- Olive Oil
- 1 9" x 13" Casserole Dish
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Start the Vegetables
Prick tomatoes all over with a fork. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.
Combine zucchini and tomatoes in prepared casserole dish. Toss with 2 tsp. olive oil, half the garlic salt, and 2/3 the lemon n herb seasoning (reserve remaining of both for sauce).Bake uncovered in hot oven until vegetables are slightly tender, 9-10 minutes.Carefully remove from oven. -
2 Add the Sauce and Pasta
Stir in corn, cream base, tomato sauce, pesto, tortellini, remaining garlic salt, remaining lemon n herb seasoning, half the grated cheese (reserve remaining for topping), and 3/4 cup water until combined. Spread into an even layer.
Evenly top with remaining grated cheese and shredded cheese. -
3 Finish the Meal
Cover dish with foil.
Bake covered in hot oven until tortellini is tender, 15-20 minutes.Carefully remove from oven and discard foil. Bon appétit!
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