Amarante
|
Wed, Mar 01 2017, 6:46 pm
Very easy and delicious. Doesn't really need anything else to complete but a simple green salad is nice and bagged ones are so easy.
BAKED TORTELLINI WITH WHITE BEANS, KALE & TOMATO SAUCE
Excerpt From: Gilbert, Molly. “One Pan & Done: Hassle-Free Meals from the Oven to Your Table.
1 bunch lacinato kale, stemmed and roughly chopped
4 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 (15-ounce) can cannellini beans, drained and rinsed
2 (9-ounce) packages fresh cheese or spinach tortellini (see tip)
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
1Preheat the oven to 375°F, with a rack in the center position. Mist a 9 × 13-inch baking dish with cooking spray.
2Toss 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.
3Cover with foil, transfer to the oven, and bake until the tortellini are just tender, about 20 minutes.
4While the pasta bakes, in a small bowl, mix together the panko, Parmesan, oregano, and remaining 2 tablespoons olive oil.
“5When 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.
6Serve the casserole hot from the oven.
| |
|