Nick’s Pick | Cheesy Tortellini Bake
with Peas & Yellow Zucchini
Cooking time
25 minutes
Servings
4
Calories
800 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Say cheese in different ways when you put together this cozy meal. The building blocks are fresh tortellini stuffed with a three-cheese combo. For a different spin, you’ll slip the al dente pasta, creamy sauce and veggies into the oven for a bubble and a broil. Yellow zucchini and little green peas, demi-glace, cream and aged white cheddar undergo flavour fusion in the heat. And a final broil puts the Italian-spiced panko topping in top form.
We will send you:
- 2 Yellow zucchini
- 60g Panko
- 150g Green peas
- 700g Fresh three-cheese tortellini (contains lipase)
- 60ml Vegetable demi-glace
- 60ml Heavy cream
- 60g Grated aged cheddar
- 10g All in Italy spices (salt, basil, dried tomatoes, fennel, oregano, marjoram, paprika, onion, rosemary, sugar, celery seeds, black pepper, cayenne pepper, garlic)
Contains: Eggs, Milk, Wheat
You will need:
Medium pot
Large high-sided pan
Oil
Salt & pepper (S&P)
Strainer
Medium baking dish
Total Fat
29 g
Saturated Fat
10 g
Sodium
900 mg
Total Carb
112 g
Sugars
12 g
Protein
26 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.
Sauté the vegetables & make the sauce
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the zucchini and peas. Sauté, 4 to 5 min., until beginning to soften and brown; season with ¾ of the spices and S&P. Add the demi-glace, cream and ½ cup water. Cook, stirring frequently, 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, drain and toss with a drizzle of oil to prevent sticking.
Combine & bake the pasta
To the pan of sauce, 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. In a small bowl, combine the panko, remaining spices and 2 tbsp oil. Top the pasta 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.
Plate your dish
Divide the pasta between your plates. Bon appétit!
