Creamy Baked Tortelloni with Crispy Parmesan Panko Topping

Imagine tender cheese-stuffed tortelloni swimming in a rich, herby tomato cream sauce, all topped with a golden, crunchy Parmesan panko crust. This one-pan wonder delivers restaurant-quality flavor with minimal effort-perfect for busy weeknights when you crave something comforting and impressive.

The secret lies in the broiler: a quick blast transforms a simple breadcrumb topping into a showstopping crust that adds texture and nutty flavor. With sweet peas, juicy tomatoes and a hint of chili flakes, every bite is a delightful balance of creamy, tangy and crispy. Serve it straight from the pan for a rustic, family-style meal that will earn you plenty of oohs and aahs.

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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

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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Wash and dry all produce. Peel and mince the garlic. Dice the tomatoes.
2. In a small bowl, combine the panko, Parmesan cheese, a drizzle of olive oil and a pinch of salt and pepper. Set aside.
3. 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 (adjust to taste). Cook until fragrant, about 30 seconds.
4. Add the diced tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes begin to soften, 1-2 minutes.
5. Stir in the tomato paste and cook for 1 minute, stirring constantly.
6. Pour in 1 cup of water (1½ cups if serving 4), add the mushroom stock concentrate and cream cheese. Bring to a simmer, stirring until the cream cheese is fully incorporated and the sauce is smooth. Season generously with salt and pepper.
7. Add the tortelloni and peas to the skillet. Cook, stirring occasionally, until the tortelloni are tender and the sauce has thickened, 4-6 minutes. If the sauce thickens too quickly, add a splash of water.
8. Turn off the heat. Stir in the butter until melted. Taste and adjust seasoning 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.
9. Evenly sprinkle the panko mixture over the tortelloni. Transfer the skillet to the oven and broil until the panko is golden brown, 2-4 minutes. Watch carefully to prevent burning.
10. Remove from the oven and garnish with additional chili flakes if desired. Divide among plates and serve immediately.

Recipe Tips

FAQ

Can I use frozen tortelloni?

Yes, you can use frozen tortelloni. There’s no need to thaw them first; just add them directly to the sauce and increase the cooking time by 1-2 minutes.

What can I substitute for mushroom stock concentrate?

You can replace the mushroom stock concentrate with vegetable or chicken stock concentrate or use 1 cup of broth and omit the water.

Can I make this dish ahead of time?

It’s best enjoyed fresh, but you can assemble the dish (without the panko topping) and refrigerate. When ready to serve, add the panko and broil until golden.