One-Pan Tomato Tortelloni Bake with Crispy Parmesan Breadcrumbs

Imagine tender, cheese-filled tortelloni swimming in a rich, herby tomato cream sauce, all topped with a golden, crunchy crust of Parmesan and panko breadcrumbs. That’s exactly what you get with this one-pan wonder. It’s the kind of dish that feels indulgent and special, yet comes together quickly with minimal fuss.

We’ve taken classic comfort food and given it a crispy, broiled finish that adds texture and flavor in every bite. Perfect for a weeknight dinner that feels like a celebration, this recipe is sure to become a favorite. Serve it straight from the pan for a rustic, impressive presentation.

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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

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 your broiler to high. Wash and dry all produce. Peel and mince the garlic. Dice the Roma tomatoes into small pieces.
2. In a small bowl, combine the panko breadcrumbs, 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 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 (adjust to your spice preference). Cook until fragrant, about 30 seconds.
4. Add the diced tomatoes to the skillet 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 another minute, stirring constantly.
5. Pour in 1 cup of water (1½ cups for 4 servings), then add the mushroom stock concentrate and cream cheese. Stir until the cream cheese is fully melted and the sauce is smooth. Bring to a simmer and season generously with salt and pepper.
6. Add the cheese tortelloni to the skillet. Cook, stirring gently, until the sauce has thickened and the tortelloni are tender, about 4-6 minutes. If the sauce becomes too thick before the pasta is done, add a splash more water. Turn off the heat.
7. Stir in the butter until melted and incorporated. Taste and adjust seasoning with salt and pepper. If the sauce seems too thick, add a little more water. (If your skillet is not ovenproof, transfer the mixture to a baking dish at this point.)
8. Evenly sprinkle the panko-Parmesan mixture over the tortelloni. Place the skillet under the broiler and broil until the topping is golden brown and crispy, 2-4 minutes. Watch carefully to avoid burning. Garnish with additional chili flakes if desired. Divide among plates and serve hot.

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 a couple of minutes until they are tender.

Can I make this dish vegetarian?

Absolutely! This recipe is already vegetarian as written, using cheese tortelloni and mushroom stock concentrate. Just ensure your tortelloni and Parmesan are vegetarian-friendly (some cheeses use animal rennet).

What can I substitute for mushroom stock concentrate?

If you don’t have mushroom stock concentrate, you can use vegetable or chicken stock concentrate or simply replace the water with low-sodium vegetable broth and omit the concentrate.