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Pancetta and parsnip tortellini pasta bake
Pancetta and parsnip tortellini pasta bake
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Enhance your bake with meat or cheese-filled pasta like tortellini, ravioli, or agnolotti for added flavor and protein. Choose fresh varieties from the refrigerated section or cook dried pasta before adding to dish.
Ingredients:
  • 27.30 gm olive oil
  • 5 thin slices pancetta, roughly chopped
  • 4 green onions, thinly sliced
  • 20.00 ml fresh rosemary leaves
  • 1 tsp fresh thyme leaves
  • 3 parsnips, peeled, cut into thin ribbons (see note)
  • 82.50 ml plain flour
  • 510.00 gm salt reduced chicken style liquid stock
  • 300ml carton sour cream
  • 625g packet fresh veal tortellini
  • 82.50 ml panko breadcrumbs
  • 62.50 ml grated cheddar
Instructions:
  • Preheat the oven to 180C/160C fan-forced and generously grease a 10-cup baking dish.
  • In a large, deep frying pan over medium-high heat, heat 1 tablespoon of oil. Add pancetta and cook until golden brown for 2 to 3 minutes. Introduce onion, garlic, rosemary, and thyme and sauté until fragrant. Toss in parsnip and cook for 2 minutes until it starts to soften. Sprinkle flour and cook for another minute. In a bowl, mix stock and sour cream until smooth, then pour into the pan. Stir and cook until heated through for 2 minutes. Remove from heat, stir in tortellini, and transfer the mixture to a prepared dish.
  • Mix together breadcrumbs, cheddar, and the rest of the oil in a bowl. Season with salt and pepper. Spread the mixture over the tortellini. Bake for 25 minutes until golden brown. Allow to rest for 5 minutes before serving.

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