Baked Cheese Tortelloni with Creamy Tomato Sauce and Crispy Panko Topping

Imagine tender cheese-filled tortelloni swimming in a velvety tomato cream sauce, finished with a crunchy, golden Parmesan panko crust. This baked pasta dish is pure comfort food, elevated with aromatic Italian seasoning and a hint of chili flakes for warmth.

Best of all, it comes together in a single pan (or baking dish) with minimal fuss. The creamy sauce is built right in the pan, then the tortelloni cooks directly in it, absorbing all the flavor. A quick broil transforms the topping into a showstopping crust that will have everyone reaching for seconds.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

9 ounce Cheese TortelloniView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Wash and dry all produce. Mince the garlic and 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 skillet 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 (1½ cups for 4 servings), 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 to the skillet with the sauce. Cook, stirring, until the sauce has thickened and the tortelloni are tender, 4-6 minutes. (If the sauce thickens too much before the tortelloni are done, add a splash of water.) Turn off the heat. Stir in the butter until melted. Season with salt and pepper. If the sauce seems too thick, add another splash of water. (If your skillet is not ovenproof, transfer the mixture to a baking dish.)
4. Sprinkle the panko mixture evenly over the tortelloni. Transfer the skillet to the oven and broil until the panko is golden brown, 2-4 minutes. Watch carefully to avoid burning. Garnish with additional chili flakes if desired. Divide among plates and serve.

Recipe Tips

FAQ

Can I use frozen tortelloni?

Yes, frozen tortelloni works well. You may need to add a minute or two to the cooking time. No need to thaw first.

Can I make this dish ahead of time?

You can prepare the sauce and cook the tortelloni, then refrigerate. When ready to serve, reheat, add the panko topping and broil until golden.

What can I substitute for panko?

Regular breadcrumbs work, but the texture will be less crispy. You can also use crushed crackers or omit the topping for a softer dish.