One-Pan Trattoria Shrimp & Tortelloni Bake
with a Crispy Parmesan Panko Topping
- Wheat
- Milk
- Eggs
- Shellfish
Think a cheesy stuffed pasta can’t get any better? What about baking it in a creamy sauce with a crispy topping? In this recipe, we toss cheese-stuffed tortelloni in an herby tomato cream sauce, then top with Parmesan and panko breadcrumbs. Once broiled, it turns into a showstopping topping that’ll earn you plenty of oohs and aahs from your lucky fellow diners.
Ingredients
2 clove
Garlic
2 unit
Tomato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
1 teaspoon
Chili Flakes
1 unit
Mushroom Stock Concentrate
4 tablespoon
Cream Cheese
(Contains: Milk)
1.5 ounce
Tomato Paste
9 ounce
Cheese Tortelloni
(Contains: Eggs, Milk, Wheat)
10 ounce
Shrimp
(Contains: Shellfish)
Not included in your delivery
2 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Heat broiler to high. Wash and dry produce. • Peel and mince garlic. Dice tomatoes. • In a small bowl, combine panko, Parmesan, a drizzle of olive oil, salt, and pepper.
Rinse shrimp under cold water; pat dry with paper towels. Season with salt and pepper. Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add shrimp; cook, stirring occasionally, until cooked through, 3-5 minutes. Turn off heat; transfer to a plate and cover to keep warm. Wipe out pan.
• Heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add garlic, Italian Seasoning, and a pinch of chili flakes to taste; cook until fragrant, 30 seconds. • Add tomatoes and season with salt and pepper. Cook, stirring, until slightly softened, 1-2 minutes. • Add tomato paste; cook, stirring, 1 minute. • Stir in 1 cup water (1½ cups for 4), stock concentrate, and cream cheese. Bring to a simmer and cook, stirring, until fully combined. Season generously with salt and pepper.
Use pan used for shrimp here.
• Add tortelloni to pan with sauce; cook, stirring, until sauce has thickened and tortelloni are tender, 4-6 minutes. (TIP: If sauce thickens before tortelloni are tender, add a splash of water.) Turn off heat. • Stir in 2 TBSP butter (3 TBSP for 4 servings) until melted. Season with salt and pepper. If sauce seems too thick, add a splash of water. TIP: If pan isn’t ovenproof, transfer mixture to a baking dish now.
Stir in shrimp along with butter.
• Evenly sprinkle tortelloni with panko mixture. • Transfer pan to oven; broil until panko is golden brown, 2-4 minutes. TIP: Watch carefully to avoid burning. • Garnish tortelloni with chili flakes if desired. Divide between plates and serve.
Shrimp are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The creamy tomato sauce and crispy panko-Parmesan topping were standout hits, with the tortelloni soaking up flavor beautifully 🍲.
- Ease of prep: Most found it quick and beginner-friendly; the one-pan approach kept cleanup minimal.
- Suggestions: Use only half the Italian seasoning packet if you prefer a lighter herb flavor, and add just a small pinch of chili flakes — a few found the full amounts overpowering. If you add shrimp, stir it in right at the end with the butter so it stays tender and gets coated in sauce without overcooking.
- Leftovers: The dish made generous portions, and at least one reviewer had enough left over for lunch the next day.
- Add-ins: Shrimp was a popular and well-loved addition; some also tried white mushrooms, shallots, or spinach with great results.
Reviews from our home cooks
Amazing with shrimp! Although when you have to mix the garlic and seasoning I also cook the shrimp together with that so the shrimp can get seasoned as well and it came out just as perfect!
The instructions didn't say whether to integrate the shrimp at the end or just throw on top. Hard to tell since the pan needed to go in the oven, and you wouldn't want to cook the shrimp any more, BUT you would want them coated in sauce.
So good! You can never go wrong with cheese stuffed pasta. I added shrimp for protein and it was a winner. The toasted panko finished it off so well.
So far, my favorite meal! I served it with some garlic bread and we can't wait for it to be on the menu again. Even had enough leftovers for my lunch the next day. 5-stars!
Pretty good. A little heavy on the tomato flavor, but I think my tomato was a little unripened. A better tomato would have made for a more robust flavor. I wish there were estimates for words like "generously season" items, though. Even a range. 1-3 shakes, 1/8tsp-1/4tsp, etc. Otherwise it was good.
Really enjoyed this one! It's only one pan if you have an oven proof pan though... which we did! I hate washing up!
I loved this recipe! We chose to add shrimp, which I found didn't go well with the sauce 😅 But the sauce and pasta and the crumbs on top were so good!
It was a bit spicy, I think my pinch was a bit too much on the chili peppers. But I loved this dish!
I think the whole packet of the Italian seasoning was too much. Next time I will use only half. I make notes on the instruction cards (which are very nice by the way!)
So much delicious flavor while also being incredibly easy to prepare
