Creamy Beef Tortelloni Bake with Crispy Parmesan Panko Topping

Imagine tender cheese-stuffed tortelloni swimming in a rich, herby tomato cream sauce, then topped with a golden, crunchy Parmesan panko crust. This one-pan wonder delivers all the comfort of a baked pasta dish without the fuss.

Perfect for busy weeknights, this recipe comes together quickly with simple ingredients. The creamy sauce is infused with Italian seasoning and a hint of chili flakes, while the broiled topping adds a satisfying crunch. Serve it straight from the pan for an impressive meal that will have everyone asking for seconds.

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Ingredients

9 ounce TortelloniView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView 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 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Wash and dry all produce. Peel and mince the garlic. Dice the tomatoes. In a small bowl, combine the panko, Parmesan, a drizzle of olive oil, salt and pepper.
2. Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Add the garlic, Italian seasoning and a pinch of chili flakes (to taste). Cook until fragrant, about 30 seconds. Add the diced tomatoes and season with salt and pepper. Cook, stirring, until slightly softened, 1-2 minutes. Add the tomato paste and cook, stirring, for 1 minute. Stir in 1 cup water, the mushroom stock concentrate and cream cheese. Bring to a simmer and cook, stirring, until fully combined. Season generously with salt and pepper.
3. Add the tortelloni and peas to the pan with the sauce. Cook, stirring, until the sauce has thickened and the tortelloni are tender, 4-6 minutes. (If the sauce thickens before the tortelloni are done, add a splash of water.) Turn off the heat. Stir in 2 tablespoons butter until melted. Season with salt and pepper. If the sauce seems too thick, add a splash of water. (If your pan is not ovenproof, transfer the mixture to a baking dish now.)
4. Evenly sprinkle the panko mixture over the tortelloni. Transfer the pan to the oven and broil until the panko is golden brown, 2-4 minutes. Watch carefully to avoid burning. Garnish with remaining chili flakes if desired. Divide between plates and serve.

Recipe Tips

FAQ

Can I use frozen tortelloni?

Yes, frozen tortelloni works well. Just add a minute or two to the cooking time in step 3.

Can I substitute the ground beef?

Ground turkey or Italian sausage would be great substitutes. Cook thoroughly before proceeding.

How do I make this dish vegetarian?

Omit the ground beef and use vegetable stock concentrate instead of mushroom. Add extra vegetables like zucchini or bell peppers.