Creamy Turkey Tortelloni Bake with Crispy Parmesan Panko Topping

Looking for a comforting, crowd-pleasing dinner that comes together in one pan? This creamy turkey tortelloni bake is the answer. Tender cheese-stuffed tortelloni and savory ground turkey are simmered in a luscious herby tomato cream sauce, studded with sweet peas. The real star is the irresistible topping: a mixture of panko breadcrumbs and Parmesan cheese broiled to golden, crispy perfection.

This recipe is perfect for busy weeknights when you want something hearty and satisfying without a mountain of dishes. The creamy sauce comes together quickly and the broiler does the rest, creating a beautiful contrast of textures. Serve it straight from the pan for a rustic, family-style meal that will earn you plenty of compliments.

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Ingredients

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

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 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Wash and dry produce. Peel and mince the garlic. Dice the tomatoes. In a small bowl, combine panko, Parmesan, a drizzle of olive oil, salt and pepper; set aside.
2. Heat a drizzle of olive oil in a large ovenproof skillet over medium-high heat. Add 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.
3. Add tomato paste and cook, stirring, for 1 minute. Stir in 1 cup water (1½ cups for 4 servings), mushroom stock concentrate and cream cheese. Bring to a simmer and cook, stirring, until fully combined. Season generously with salt and pepper.
4. Add tortelloni and peas to the skillet; cook, stirring, until the sauce has thickened and the tortelloni are tender, 4-6 minutes. (If the sauce thickens too much before the pasta is done, add a splash of water.) Turn off the heat. Stir in 2 tablespoons butter until melted. Season with salt and pepper. If the sauce seems too thick, add another splash of water.
5. 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 avoid burning. Garnish with remaining chili flakes if desired. Divide among plates and serve.

Recipe Tips

FAQ

Can I use frozen tortelloni?

Yes, frozen tortelloni works well. There’s no need to thaw it first; just add it directly to the sauce and increase the cooking time by a minute or two.

Can I substitute the ground turkey?

Absolutely. Ground chicken, pork or beef would all be delicious alternatives. You can also leave out the meat for a vegetarian version.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or milk to restore the creamy texture.