Creamy Tomato Baked Tortelloni with Crispy Parmesan Panko Topping

Imagine tender, cheese-filled tortelloni swimming in a rich, herby tomato cream sauce, all topped with a golden, crunchy crust of Parmesan and panko. That’s exactly what you get with this irresistible baked pasta dish. It’s the kind of meal that feels fancy enough for company but is simple enough for a weeknight.

Best of all, everything comes together in a single pan (or baking dish) with minimal fuss. The creamy sauce comes alive with garlic, Italian seasoning and a hint of chili flakes, while the broiled panko topping adds a satisfying crunch that will have everyone coming back for seconds.

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Ingredients

2 GarlicView ingredient guideLike ingredientDislike ingredient

2 Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 Cream CheeseView ingredient guideLike ingredientDislike ingredient

1.5 Tomato PasteView ingredient guideLike ingredientDislike ingredient

9 Cheese TortelloniView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 Olive OilView ingredient guideLike ingredientDislike ingredient

2 ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your broiler to high. Wash and dry the produce. Mince the garlic and dice the Roma tomatoes.
2. In a small bowl, combine the panko breadcrumbs, grated Parmesan, a drizzle of olive oil and a pinch of salt and pepper. Set aside.
3. Heat a drizzle of olive oil in a medium ovenproof skillet (or a large one for 4 servings) over medium-high heat. Add the minced garlic, Italian seasoning and a pinch of chili flakes (if using). 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 for 4 servings), the mushroom stock concentrate and the softened 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 cheese tortelloni to the pan and cook, stirring gently, until the sauce has thickened and the tortelloni are tender, 4-6 minutes. If the sauce becomes too thick before the pasta is done, add a splash of water. Turn off the heat.
8. Stir in the butter until melted. Taste and adjust seasoning with salt and pepper. If the sauce seems too thick, add a splash more water. (If your pan is not ovenproof, transfer the mixture to a baking dish at this point.)
9. Evenly sprinkle the panko-Parmesan mixture over the tortelloni. Place the pan under the broiler and broil until the topping is golden brown and crispy, 2-4 minutes. Watch carefully to avoid 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, frozen tortelloni works well. You may need to increase the cooking time by a minute or two and add a splash more water if the sauce thickens too much.

Can I make this dish vegetarian?

Yes! The recipe is already vegetarian as written, since it uses cheese tortelloni and mushroom stock concentrate. Just ensure your tortelloni is vegetarian-friendly (some contain rennet).

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven. The topping may lose some crunch, but it will still be delicious.