One-Pan Trattoria Tortelloni Bake
with a Crispy Parmesan Panko Topping
One-Pan Trattoria Tortelloni Bake
Tender tortelloni baked in a savory trattoria-style sauce, finished with a crispy Parmesan panko topping for a comforting, golden-brown pasta dinner.
Ingredients
For 2 servings
- 1 teaspoon Chili Flakes
- 4 tablespoon Cream Cheese
- 2 clove Garlic
- 1 tablespoon Italian Seasoning
- 1 unit Mushroom Stock Concentrate
- ¼ cup Panko Breadcrumbs
- 3 tablespoon Parmesan Cheese
- 2 unit Tomato
- 1 unit Tomato Paste
- 9 ounce Tortelloni
Additional Ingredients
- Butter
- Olive Oil
- Pepper
- Salt
Italian
PDF
DifficultyEasy
Prep Time5m
Total Time25m
Calories730
Protein21g
Carbs75g
Fat38g
Tags:
VeggieEasy Prep & Clean
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For dairy-free, swap the cheese and creamy elements for plant-based versions, and use a vegan tortelloni if needed. To avoid wheat or gluten, choose gluten-free pasta and breadcrumbs; for egg-free, check the tortelloni filling and use an egg-free option.
What to serve with it
Serve with a simple green salad dressed in lemony vinaigrette to balance the rich, cheesy bake. Warm garlic bread or crusty ciabatta also works well for scooping up the extra sauce.
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