Tomato Tortelloni Bake
with Crispy Parmesan Breadcrumbs
- Wheat
- Milk
- Eggs
Think a cheesy stuffed pasta can’t get any better? What about baking said pasta in a creamy sauce and with a crispy topping? This dish checks ALL those boxes—and we’re obsessed. Here, we toss tender, cheese-stuffed tortelloni in an herby tomato cream sauce, then finish with a layer of Parmesan and panko breadcrumbs. Once broiled, it turns golden and crunchy, making a showstopping topping that’s guaranteed to earn you plenty of oohs and aah from your lucky fellow diners.
Ingredients
2 clove
Garlic
2 unit
Roma Tomato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ cup
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: Wheat, Milk, Eggs)
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains: Milk)
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.
• Heat a drizzle of olive oil in a medium, preferably ovenproof, pan (use a large, preferably ovenproof, pan for 4 servings) 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. Stir in tomato paste and cook, stirring, for 1 minute. • Stir in 1 cup water (1½ cups for 4), stock concentrate, and cream cheese. Bring to a simmer, stirring, until fully combined. Season generously with salt and pepper.
• Add tortelloni to pan; cook, stirring, until sauce is thickened and tortelloni are tender, 4-6 minutes. (TIP: If sauce is too thick before tortelloni are tender, add a splash more water.) Turn off heat. • Stir in 2 TBSP butter (3 TBSP for 4 servings). Season with salt and pepper. If sauce seems too thick, add a splash of water. TIP: If pan isn’t ovenproof, transfer mixture now to a baking dish.
• Evenly sprinkle tortelloni with panko mixture. Broil until panko is golden brown, 2-4 minutes. (TIP: Watch carefully to avoid burning.) Garnish with more chili flakes if desired. • Divide between plates and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, flavorful sauce with a nice kick from the chili flakes; some found it perfectly spicy while others preferred less heat 🌶️.
- Ease of prep: Customers raved about how quick, easy, and mess-free this one-pan meal was to prepare, with minimal cleanup required.
- Suggestions: Consider adding protein like chicken sausage or ground beef; some recommended including a veggie side or salad for a more complete meal.
- Portions: Several mentioned the dish was filling, while others felt it could use larger portions or additional sides like garlic bread.
- Texture: The crispy Parmesan-panko topping was a hit, adding delightful crunch and elevating the dish beyond basic pasta.
