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.
Reviews from our home cooks
This was wonderful but to make it family friendly I blended the sauce so my kids wouldn't pick out the tomatoes. My husband said this was the best tortelloni/ravioli he's ever had.
Deliciously sweet tomato sauce with a nice kick of spice. Tortellini were fresh and perfectly sized. Great for carb heavy cravings
I was wondering how this would turn out baking tortellini in the oven but it was good...go easy with the chili flakes they add a kick!
Tomato tortelloni bake was easy to prepare and was enjoyed by everyone.
Just the portion on this could have been better. The tortellini was easy to prepare and bake. The taste was great but I felt it could have been a little more or had a side with it.
The tortelloni was pretty firm but it still tasted okay. Too many dry herbs, the sauce needed to be creamier and not so herby.
This was very good. I ended up doubling this recipe by adding more tortellini and other ingredients that I had on hand. I Really liked how the sauce turned out and felt like it was so much more fresh than what I normally use from a jar.
Delicious! I had never baked tortelloni before so I ate a great meal and learned a new skill. Will definitely order again!
This is so good! The parm/breadcrumb mix was so good (which you already knew and pointed out on the page!) But I really liked the subtle kick of the chili flakes in the sauce - just enough for some extra HELLO!
I boiled the tortellini for a few minutes and then added to the pan. I live at 7000ft elevation and I don't think they would have cooked well based on the card instructions.
