Baked Tortellini With Kale Pesto

Total Time:
50 min
35 min
15 min

4 servings

  • Kosher salt
  • 1 12 - to 14-ounce package spinach and cheese tortellini
  • 7 cups baby kale (about 8 ounces)
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic
  • 1/4 cup plus 2 tablespoons grated parmesan cheese
  • Freshly ground pepper
  • 1 cup heavy cream
  • 1/4 cup sliced sun-dried tomatoes (not oil-packed)
  • 3/4 cup shredded part-skim mozzarella cheese (about 3 ounces)
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons pine nuts, roughly chopped
  • 2 tablespoons chopped fresh parsley
  • Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/4 cup cooking water, then drain. Reserve the pot.

  • Meanwhile, puree 4 cups kale, the olive oil and garlic in a blender or food processor until almost smooth. Add 1/4 cup parmesan and season with salt and pepper. Pulse until smooth, adding up to 1/4 cup tap water if needed.

  • Transfer the pesto to the reserved pot along with the heavy cream; stir to combine. Bring to a boil over medium heat, then reduce the heat to medium low; stir in the tortellini, sun-dried tomatoes and the remaining 3 cups kale, adding the reserved cooking water as needed to loosen. Transfer to a 9-by-13-inch baking dish and sprinkle with the mozzarella.

  • Combine the panko, pine nuts, parsley and the remaining 2 tablespoons parmesan in a small bowl; season with salt and pepper. Sprinkle over the tortellini and bake until golden brown, about 12 minutes. Let cool slightly before serving.

  • Photograph by Justin Walker

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