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Baked Tortellini with White Beans, Kale and Tomato Sauce

Baked Tortellini from One Pan & Done by Molly Gilbert | BourbonandHoney.com -- Cheesy pasta, kale, tomatoey beans and a crunchy panko topping make this Baked Tortellini a hearty and comforting weeknight dinner that's ready for the oven in just 15 minutes!

Cheesy pasta, kale, tomatoey beans and a crunchy panko topping make this Baked Tortellini a hearty and comforting weeknight dinner that’s ready for the oven in just 15 minutes!

Ingredients

Scale
  • 1 bunch laminate kale, stemmed and roughly chopped
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 (15-ounch) can cannelloni beans, drained and rinsed
  • 2 (9-ounce) packages fresh cheese or spinach tortellini
  • 1 (24-ounce) jar store-bought marinara sauce
  • 1 cup vegetable broth
  • 1 cup panko bread crumbs
  • 1 cup shredded Parmesan cheese (4 ounces)
  • 1 teaspoon dried oregano

Instructions

  1. Preheat the oven to 375°F, with a rack in the center position. Mist a 9×13-inch baking dish with cooking spray.
  2. Toss the kale in the prepared dish with 2 tablespoons of the olive oil, the salt, and pepper until well coated, then mix in the beans and tortellini. Arrange the mixture evenly in the bottom of the pan. Add the sauce and broth, distributing evenly around the pan.
  3. Cover with foil, transfer to the oven, and bake until the tortellini are just tender, about 20 minutes.
  4. While the pasta bakes, in a small bowl, mix together the panko, Parmesan, oregano, and remaining 2 tablespoons olive oil.
  5. When the pasta is just tender, remove the dish from the oven and top the casserole with the panko mixture. Return to the oven and bake until the crumb topping is crisp and browned, about 10 minutes.
  6. Serve the casserole hot from the oven.