Creamy Tomato Tortelloni Bake with Crispy Parmesan Panko Topping

Imagine tender, cheese-filled tortelloni swimming in a rich, herby tomato cream sauce, all crowned with a crunchy, golden Parmesan and panko topping. This one-pan wonder delivers maximum flavor with minimal cleanup-perfect for busy weeknights when you crave something comforting yet impressive.

We’ve taken classic stuffed pasta and given it a crispy, broiled finish that adds texture and a nutty, cheesy punch. The creamy sauce comes together quickly with tomato paste, cream cheese and a hint of chili flakes for warmth. Serve it straight from the pan for a rustic, satisfying meal that will have everyone asking for seconds.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce TortelloniView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven’s broiler. Bring a large pot of salted water to a boil. Cook the tortelloni according to package directions until al dente. Drain and set aside.
2. While the pasta cooks, dice the tomatoes and mince the garlic. In a small bowl, mix the panko breadcrumbs with 2 tablespoons of grated Parmesan cheese and set aside.
3. In a large oven-safe skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste and Italian seasoning, cooking for 1 minute.
4. Add the diced tomatoes, cream cheese, mushroom stock concentrate and chili flakes. Stir until the cream cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
5. Add the cooked tortelloni to the skillet and toss to coat evenly with the sauce. Sprinkle the panko-Parmesan mixture over the top, then dot with small pieces of butter.
6. Place the skillet under the broiler for 2-3 minutes, until the topping is golden brown and crispy. Keep a close eye to prevent burning. Serve immediately.

Recipe Tips

FAQ

Can I use frozen tortelloni?

Yes, frozen tortelloni works well. Cook it according to package directions before adding to the sauce.

What can I substitute for mushroom stock concentrate?

You can use vegetable or chicken stock concentrate or simply replace with 1/4 cup of broth and reduce the sauce slightly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave; the topping may lose some crispness.