Cheese Tortellini Al Forno
with Zucchini & Leafy Greens
Cooking time
20 minutes
Servings
2/4
Calories
1050 /serving
Fully baked idea, right here! This easy and comforting casserole has a gorgeous glow, courtesy of panko sprinklings. Swathed in a cream sauce tangy with aged white cheddar, it’s beefed up (while keeping all veg) with zucchini wafers and leafy greens.
We will send you:
- 1 Green zucchini
- 120g Baby greens (baby spinach or kale)
- 15ml Minced garlic
- 40g Panko
- 350g Fresh three-cheese tortellini (contains lipase)
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 60g Grated aged cheddar
- 9g 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:
Large pan
Medium baking dish
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
51 g
Saturated Fat
17 g
Sodium
1140 mg
Total Carb
117 g
Sugars
13 g
Protein
31 g
Fibre
7 g
Preparation
Mise en place
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Halve the zucchini lengthwise; thinly slice crosswise.
- In a small bowl, combine the panko, 2 tbsp oil (double for 4 portions) and S&P.
Sauté the vegetables & make the sauce
- In a large pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the zucchini and sauté, 2 to 3 min., until beginning to soften and brown; season with the spices and S&P.
- Add the spinach and sauté, 1 to 2 min., until wilted.
- Add the demi-glace, cream and ½ cup water (double for 4 portions). Cook, stirring often, 2 to 3 min., until slightly thickened.
- Add the cheese; stir well.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, stirring occasionally, 4 to 6 min., until al dente.
- Reserving ¼ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Combine & bake the pasta
- To the pan, add the pasta; toss well.
- If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency.
- Transfer to a medium baking dish and top with the panko mixture.
- Transfer to the oven and bake, 3 to 4 min., until golden brown.
- Switch the oven to broil, 1 to 2 min., if extra colour is desired.
- Let rest for at least 2 min. before serving.
Plate your dish
- Divide the pasta between your plates. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
