Aldi Mushroom Tortelloni (Priano) Review
Author’s Note: I have nooo affiliation with Aldi, which is probably a relief to Aldi. This is not a paid review.
Trust the process.
These are weird. Because they aren’t exactly fresh pasta. But they also aren’t fully dried. They’re like, I dunno, pasta leather. They’re firm, but slightly flexible. I pried mine apart one-by-one before cooking them. Buying shelf-stable, cheese-filled pasta definitely caused consternation! This was a “trust the process” moment.
Anyway. I saw these Priano Mushroom Tortelloni in the Aldi Weekly Sales Ad. But I got confused when I tried to find them in the store. There are other Priano filled pasta options in the heat-and-serve meal area (where the fresh pizzas are), but they were more expensive. I finally found these bargain dudes in the dry pasta aisle next to the sauces and rice mixes.
These tortellini cook about as quickly as dried pasta. You just boil salted water and cook for 8 minutes. I removed mine carefully with a slotted spoon, to keep them from bursting or falling apart.
They nearly double in weight after cooking.
They do puff up and expand slightly during cooking. Since the dry package weight was 8.8 ounces, I was curious how much more mass these might have after cooking. So, I weighed the drained pasta. Of course I did. The pasta weighed almost a full pound after cooking. So, almost doubled in weight. Yay.
After cooking, the tortellini is still pretty sturdy (they’re thicker than these Scoiattolo Truffle Ravioli; read the review here). Only one of mine burst open. The pasta is delicate, but not mushy — it has a perfect al dente texture. I did have a few that were a bit “tough” in the tight folds where they hadn’t expanded as much. But most of these lil’ pastas cooked perfectly.
The mushroom and cheese filling
The tender filling seems to rely heavily on breadcrumbs. It’s a thick, brown paste made from two different mushrooms: porcini and champignon. The dehydrated mushrooms appear to be ground or diced finely; there were no obvious chunks when eating.
It’s a savory taste that coyly alludes to mushrooms and cheese, without spelling it out in an obvious way. Although the ingredients list both provolone and ricotta cheese, it is a slight presence. This isn’t “cheesy” pasta, that’s for sure. But it’s flavorful. And has a light saltiness that works nicely.
Serving the pasta
I ate mine with a jar of Bertolli Vodka Sauce and some sliced green onions. The package requests a grating of parmesan cheese, but I didn’t have that. There is cheese in the vodka sauce? I think? Work with me!
Eating the leftovers
I saved half my tortellini for the next day. I opted to toss it in some butter and microwave it. Not bad. Almost as good as freshly boiled.
Ingredients in Aldi Mushroom Tortellini
Here are the ingredients, from the label:
- Egg Pasta (Durum Wheat Semolina, Egg, Water)
- Filling (Breadcrumbs [Wheat Flour, Water, Brewers Yeast, Salt], Sunflower Oil, Water, Milk Whey Powder, Provolone Cheese [Milk, Salt, Rennet], Ricotta Cheese [Whey of Milk, Cream, Salt], Salt, Sodium Lactate and Lactic Acid [Acidity Regulator], Dehydrated Champignon Mushrooms [Agaricus Bisporus], Onion, Dehydrated Porcini Mushrooms [Boletus Edulis], Natural Mushroom Flavor, Parsley, Dehydrated Garlic, Sorbic Acid [Preservative].
The only truly unfortunate ingredient here is the Sorbic Acid preservative. I could do without the Natural Mushroom Flavor — I would think the actual mushrooms are capable of that job. But, I’m not mad. All things considered, this is a pretty good list for the price (and lack of refrigeration).
These tortelloni are imported from Italy.
Nutrition Facts
A serving is 1 cup (90 grams) and contains 290 calories. You get 6 grams of fat, and 10 grams of protein. There’s a surprisingly hearty 2 grams of fiber, and 4 grams of sugars (0 grams “added sugar”). You’ll be getting a predictable 29% of your daily value of sodium.
Price and Servings
My entire reason for buying this is that it only cost $1.49. There are supposed to be 2.5 servings per package. However, I got just two LARGE meals from this. So, each of my meals cost about 75 cents. Plus the price of the pasta sauce. Not bad. If you’re serving this as a side dish with meat or vegetables, you might squeeze 4 small portions.
Shelf Life
My unopened, unrefrigerated package had a “best by” date of about 5 months after purchase. This still made me nervous (for cheese reasons), so I stored mine in the refrigerator until I was ready to eat it. I’m not saying you need to do that. I’m just extra cautious. There are warnings on the package not to puncture the plastic until you are ready to eat it.
After opening, the label says to consume within 3 days.
Cooking Instructions
Here are the official cooking instructions, from the label, if you need that:
- Place the pasta in a large pan of boiling salted water
- Boil briskly for 8 minutes for al dente or until tender
- Drain and serve with your preferred sauce
The front of the package recommends marinara sauce with a sprinkle of parmesan cheese.
Dramatic Conclusion
Although not exactly “cheesy,” this mushroom-filled pasta is surprisingly good for the price. And weirdly shelf-stable. It requires the same effort to cook and serve as regular dry pasta. I might buy it again.
The End.
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