Recipe courtesy of Food Network Kitchen
Save Recipe Print
Baked Tortellini with Kale Pesto
Total:
40 min
Active:
40 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
40 min
Active:
40 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

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 ¼ 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 ¼ 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

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Cheesy Baked Tortellini

Recipe courtesy of Giada De Laurentiis

Tortellini

Recipe courtesy of Alton Brown

The Baked Potato

Recipe courtesy of Alton Brown

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Baked Pork Chop

Recipe courtesy of Food Network Kitchen

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Baked Ziti

Recipe courtesy of Ree Drummond

Baked Shrimp Scampi

Recipe courtesy of Ina Garten

Baked Meatballs

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories