Dinner

Toasted Tortellini Recipe

ByMatteo Rossi December 19, 2025December 19, 2025

Introduction

Toasted tortellini is a crispy, cheesy twist on classic stuffed pasta that’s perfect as an appetizer or snack. Coated in a flavorful breadcrumb mix and baked to golden perfection, these bite-sized treats are sure to delight your taste buds.

The image shows a white bowl filled with many small, round cauliflower bites that are golden brown and crispy on the outside. The bites have a textured, crunchy crust with some green herb bits visible. Inside the bowl, there is a smaller white dipping cup placed on one side, filled with a thick, red marinara sauce with a slightly rough surface. One cauliflower bite is dipped into the sauce, resting on the edge of the smaller cup. The bowl is set on a white marbled surface, and the colors mainly focus on the warm golden cauliflower and bright red sauce, with some green garnish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 ounces refrigerated cheese tortellini
2 large eggs
1/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup panko breadcrumbs
6 tablespoons parmesan cheese
1 teaspoon dried parsley (optional)
1/2 teaspoon red pepper flakes (optional)

Instructions

Step 1: Bring a large pot of water to a boil. Add the tortellini and cook for 2 to 3 minutes, stirring occasionally, until they float to the surface.
Step 2: Drain the tortellini thoroughly and spread them out on a large plate to cool completely. Ensure they are fully dry to prevent diluting the egg batter.
Step 3: Preheat the oven to 400°F and grease a large baking sheet with cooking spray.
Step 4: Combine the panko, parmesan cheese, red pepper flakes, and dried parsley in a mini food processor. Pulse a few times until evenly mixed, then transfer to a bowl.
Step 5: In a larger bowl, whisk together the eggs, flour, salt, and black pepper until smooth and lump-free.
Step 6: Add the tortellini to the egg mixture and gently toss until each piece is evenly coated.
Step 7: Working one tortellini at a time, dredge it into the breadcrumb mixture, pressing gently to coat all sides. Place the coated tortellini on the prepared baking sheet.
Step 8: Spray the tops with cooking spray and bake for 15 to 20 minutes, until golden brown and crispy.
Step 9: Serve hot with marinara sauce for dipping.

Tips & Variations

For extra flavor, add garlic powder or Italian seasoning to the breadcrumb mixture.
If you prefer a spicier kick, increase the red pepper flakes or serve with a spicy marinara sauce.
Use fresh tortellini if available, just reduce blanching time accordingly.
To make them gluten-free, substitute with gluten-free flour and breadcrumbs.

Storage

Store leftover toasted tortellini in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F for about 5-7 minutes to retain crispiness. Avoid microwaving as it may make them soggy.

How to Serve

A light pink round plate holds a pile of golden brown, crispy, small cauliflower bites with a rough texture from the breading evenly coating each piece. A white small bowl placed on the right side of the plate contains thick, red marinara sauce with visible tomato and herb pieces. One cauliflower bite is dipped halfway into the sauce, resting on the bowl’s edge. Small green basil leaves are scattered among the cauliflower bites. The plate sits on a white marbled surface with a soft, bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze toasted tortellini?

Yes, you can freeze them after baking. Place cooled tortellini on a baking sheet to freeze individually, then transfer to a freezer-safe bag. Reheat directly from frozen in the oven at 350°F until heated through.

Can I use dry tortellini instead of refrigerated?

Refrigerated tortellini is recommended for this recipe because it cooks quickly and holds its shape. Dry tortellini generally requires longer cooking and may not achieve the same texture when toasted.