Cheesy Tortelloni Bake with Crispy Parmesan Panko Topping

Imagine tender cheese-stuffed tortelloni swimming in a rich, herby tomato cream sauce, then crowned with a golden, crunchy Parmesan panko topping. That’s exactly what you get with this irresistible one-pan bake. It’s the kind of dish that feels indulgent and special, yet comes together quickly with minimal fuss.

Perfect for busy weeknights or when you want to impress without spending hours in the kitchen, this recipe combines pantry staples with fresh ingredients for a meal that’s both comforting and elegant. The broiled panko topping adds a satisfying crunch that contrasts beautifully with the creamy pasta, making every bite a delight.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Black pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Wash and dry the produce. Mince the garlic and dice the tomatoes. In a small bowl, combine the panko, Parmesan, a drizzle of olive oil, salt and pepper; set aside.
2. Heat a drizzle of olive oil in a medium ovenproof skillet (use a large skillet for 4 servings) over medium-high heat. Add the garlic, Italian seasoning and a pinch of chili flakes; 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.
3. 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.
4. Add the tortelloni to the skillet and cook, stirring, until the sauce has thickened and the tortelloni are tender, 4-6 minutes. (If the sauce thickens too quickly, 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 a splash of water. (If your skillet is not ovenproof, transfer the mixture to a baking dish.)
5. Evenly sprinkle the panko mixture over the tortelloni. Broil until the panko is golden brown, 2-4 minutes, watching 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 increase the cooking time by 1-2 minutes and add a splash more water if the sauce thickens too much.

Can I make this dish ahead of time?

You can prepare the sauce and cook the tortelloni, then assemble and broil just before serving. However, the panko topping is best when freshly broiled for maximum crunch.

What can I substitute for mushroom stock concentrate?

You can use 1 cup of vegetable or chicken broth instead of the water and stock concentrate. Reduce the water accordingly.