• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • In oven-ready tray, mix together cream sauce base, stock concentrate, 1⁄2 cup water, and pepper. Stir in tortelloni, peas, and garlic powder until thoroughly coated. (For 4 servings, divide ingredients between trays, using 1⁄2 cup water for each tray.)

• Drizzle pesto evenly over tortelloni mixture. Cover tray tightly with foil; place on top of a baking sheet. Transfer baking sheet to oven and bake on top rack for 25-30 minutes, or until tortelloni is tender and sauce is bubbly.

• Once tortelloni is done, carefully remove foil (watch out for steam!). Sprinkle panko over the top, then evenly drizzle with olive oil. Return to oven and bake, uncovered, until panko is golden brown, 5-7 minutes more.

• Divide tortelloni bake between shallow bowls and serve.