Tortelloni Bake with Garlic Panko Topping
If you’re craving a hearty, comforting pasta dish, this Tortelloni Bake with Garlic Panko Topping is a must-try! Packed with cheesy tortelloni, rich tomato paste, and a flavorful garlic cream sauce, it’s all topped off with a crunchy, golden panko topping for the perfect bite. It’s a simple yet indulgent meal that’s sure to satisfy any pasta lover.
Nutritional Facts
(Note: Values are approximate and depend on specific brands used.)
- Calories per serving: 490-510 kcal
- Protein: 16g
- Carbs: 49g
- Fat: 28g
- Fiber: 3g
- Sugar: 6g
- Sodium: Varies depending on added salt
Ingredients
For the Tortelloni Bake:
- 2 cloves garlic, peeled and minced
- 1/4 cup panko bread crumbs
- 3 tbsp Parmesan cheese (I use reduced-fat Parmesan, but regular works too)
- 1 tbsp avocado oil (or oil of your choice)
- Salt and pepper, to taste
- 1 tbsp Italian seasoning
- 1 tbsp tomato paste
- 1 stock concentrate (mushroom preferred, but chicken works as well)
- 4 tbsp cream cheese
- 1 cup water
- 9 oz cheese tortelloni
- 2 tbsp butter
Instructions
- Peel and mince garlic.
- In a small bowl, combine panko, Parmesan cheese, avocado oil, salt, and pepper. Set aside.
- Heat a drizzle of avocado oil in a large ovenproof pan over medium-high heat. Add the minced garlic and Italian seasoning and cook for about 30 seconds until fragrant.
- Add tomato paste, stirring and cooking for about 1 minute.
- Stir in 1 cup of water, stock concentrate, and cream cheese. Bring to a simmer, cooking and stirring until fully combined. Add salt and pepper to taste.
- Add the tortelloni to the pan with the sauce. Cook, stirring, until the sauce has thickened and the tortelloni is tender (about 6 minutes). If the sauce thickens too much before the tortelloni is tender, add a splash of water to loosen it up.
- Once the tortelloni is tender, add 2 tbsp of butter and mix until melted. If the sauce is too thick, add a splash of water again. Turn off the heat.
- If the pan is not ovenproof, transfer the entire mixture to a 9-inch round glass pan for easy placement in the air fryer.
- Evenly sprinkle the panko mixture over the top of the tortelloni mixture.
- Transfer the pan to the oven (or air fryer) and broil until the panko is golden brown, about 3 minutes. Keep an eye on it to avoid over-baking. I personally prefer using the broil setting on my air fryer for the best results.
Final Thoughts
This Tortelloni Bake is one of our favorite meals when we’re in the mood for pasta! The cheesy tortelloni paired with the garlic cream sauce and crunchy panko topping makes for an indulgent dish that we both enjoy. We sometimes adjust the recipe by removing certain ingredients or making substitutes to either lower the calorie count or increase the protein amount, making it a bit healthier. Whether you’re following the original recipe or adding your own twist, this bake is sure to be a hit!
Enjoy this hearty and comforting dish with your family or friends, and let me know how it turns out! 😊