Creamy Baked Tortelloni with Crispy Parmesan Panko Crust

Imagine tender cheese tortelloni swimming in a rich, herby tomato cream sauce, then crowned with a golden, crunchy Parmesan panko crust. That’s exactly what this one-pan wonder delivers. It’s the kind of meal that feels special enough for company but is simple enough for a weeknight.

We start by sautéing garlic and Italian seasoning, then build a creamy tomato sauce with cream cheese and mushroom stock. The tortelloni cooks right in the sauce, absorbing all that flavor. A quick broil transforms the panko topping into a crispy, cheesy layer that adds texture and a nutty pop. Serve it straight from the pan for maximum oohs and aahs.

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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 your broiler to high. Wash and dry the produce. Peel and mince the garlic. Dice the tomatoes. In a small bowl, combine the panko breadcrumbs, Parmesan cheese, a drizzle of olive oil, and a pinch of salt and pepper. Set aside.
2. Heat a drizzle of olive oil in a large ovenproof skillet over medium-high heat. Add the minced garlic, Italian seasoning, and a pinch of chili flakes (adjust to your spice preference). Cook until fragrant, about 30 seconds. Add the diced tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes begin to soften, 1–2 minutes. Stir in the tomato paste and cook for 1 minute more.
3. Pour in 1 cup of water (1½ cups if making 4 servings), the mushroom stock concentrate, and the cream cheese. Stir until the cream cheese is fully melted and the sauce is smooth. Bring to a simmer and cook, stirring often, until slightly thickened. Season generously with salt and pepper.
4. Add the cheese tortelloni to the skillet with the sauce. Cook, stirring frequently, until the tortelloni are tender and the sauce has thickened, 4–6 minutes. If the sauce thickens too much before the pasta is done, add a splash of water. Turn off the heat, then stir in the butter until melted. Taste and adjust seasoning with salt and pepper. If the sauce seems too thick, add another splash of water.
5. Evenly sprinkle the panko-Parmesan mixture over the tortelloni. Transfer the skillet to the oven and broil until the topping is golden brown and crispy, 2–4 minutes. Watch carefully to prevent burning. If desired, garnish with additional chili flakes. Serve immediately, dividing among plates.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Large ovenproof skillet or baking dish

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Small bowl

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Chef's knife

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Cutting board

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Wooden spoon or spatula

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Recipe Tips

FAQ

Can I use frozen tortelloni?

Yes, you can use frozen cheese tortelloni. There’s no need to thaw them first; just add them directly to the sauce and increase the cooking time by 2–3 minutes until they are tender.

What can I substitute for mushroom stock concentrate?

You can use vegetable or chicken stock concentrate instead, or simply replace the water and concentrate with 1 cup of low-sodium vegetable broth.

Can I make this dish ahead of time?

You can prepare the sauce and cook the tortelloni up to the point before adding the panko topping. Refrigerate, then when ready to serve, top with panko and broil until golden. You may need to add a splash of water to loosen the sauce.