Tomato Tortelloni Bake
with Crispy Parmesan Breadcrumbs
Tomato Tortelloni Bake
Cheesy tortelloni baked in a rich tomato sauce and finished with crisp Parmesan breadcrumbs for a comforting, golden-topped dinner.
Ingredients
For 2 servings
- 9 ounce Cheese Tortelloni
- 1 teaspoon Chili Flakes
- 4 tablespoon Cream Cheese
- 2 clove Garlic
- 1 tablespoon Italian Seasoning
- 1 unit Mushroom Stock Concentrate
- ¼ cup Panko Breadcrumbs
- ¼ cup Parmesan Cheese
- 2 unit Roma Tomato
- 1.5 ounce Tomato Paste
Additional Ingredients
- 2 tablespoon Butter
- 2 teaspoon Olive Oil
- Pepper
- Salt
Italian
PDF
DifficultyEasy
Prep Time5m
Total Time25m
Calories760
Protein25g
Carbs74g
Fat41g
Tags:
VeggieFiber SmartOne Pan
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For egg-free needs, use egg-free pasta instead of tortelloni; for gluten-free, swap in gluten-free tortellini or pasta and use gluten-free crumbs. For dairy-free, choose a plant-based cream cheese and skip the Parmesan, adding nutritional yeast for a savory finish.
What to serve with it
Serve this with a crisp green salad, roasted broccoli, or garlicky green beans to balance the rich, cheesy bake. Warm bread works too if you want something extra to scoop up the sauce.
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