Tomato Tortelloni Bake with Roasted Broccoli

Uploaded By: agsheeran

Tags: marley

This sauce, with a slight kick from crushed red pepper, is a quick take on a spicy arrabiatta. We took out the whole "boil and drain pasta" step, which means less time cooking, and fewer pots and pans to clean! The tortelloni cooks as it bakes in the sauce and the broccoli roasts alongside at the same time!

Serves: 2

Cook Time: 35 minutes

Ingredients:

garlic
4 oz of roasted red peppers
1 can whole peeled tomatoes
½ broccoli
1 crushed red pepper flakes
¾ oz of grated Parmesan
9 oz of cheese tortelloni (contains rennet)
olive oil
sugar
kosher salt & ground pepper
red wine vinegar (or white wine vinegar)

Instructions:

Preheat oven to 450°F with racks in the upper and lower thirds. Lightly oil a small baking dish. Finely chop 2 teaspoons garlic. Coarsely chop roasted red peppers. Use kitchen shears to cut tomatoes in the can until finely chopped. Trim stems from broccoli, then cut crowns into 1-inch florets, if necessary.
Heat chopped garlic, half of the crushed red pepper (or more or less depending on heat preference), and 2 tablespoons oil in a small saucepan over medium, stirring, until fragrant, 2-3 minutes. Increase heat to medium-high, then add roasted red peppers, and cook, about 1 minute.
To saucepan, add tomatoes, ¼ cup water, 1 teaspoon sugar, ½ teaspoon salt, and a few grinds of pepper. Bring to a boil over high heat and cook, just enough for flavors to meld, about 2 minutes. Remove from heat and stir in half of the Parmesan; season to taste with salt and pepper.
Place tortelloni in prepared baking dish and top with sauce. Shake to distribute sauce, cover with foil, and bake on upper oven rack until tortelloni is tender, about 15 minutes.
Meanwhile, on a rimmed baking sheet, toss broccoli with 1½ tablespoons oil, season with salt and pepper. Roast broccoli on lower oven rack (at the same time as tortelloni bakes) until tender and browned in spots, about 15 minutes. Remove casserole and broccoli from oven. Switch oven to broil.
Top casserole with remaining Parmesan, return to upper oven rack, and broil, uncovered, until cheese and tortelloni are golden brown and bubbly, 2-3 minutes (watch closely as broilers vary). Toss broccoli with 1½ teaspoons vinegar and a drizzle of oil; season to taste with salt and pepper. Serve tortelloni casserole with broccoli alongside. Enjoy!

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Original URL: https://marleyspoon.com/menu/87404-tomato-tortelloni-bake-with-roasted-broccoli