Description
These crispy oven-baked toasted tortellini are coated in seasoned panko breadcrumbs and Parmesan, then baked until golden perfection. A fun and unique appetizer that’s easy to make and perfect for dipping in marinara sauce!
Ingredients
Scale
For the Tortellini:
- 10 oz refrigerated cheese tortellini
- 2 large eggs
- 1/4 cup all-purpose flour
- 3/4 tsp salt
- 1/4 tsp ground black pepper
For the Breading:
- 1 cup panko breadcrumbs
- 6 tbsp grated Parmesan cheese
- 1 tsp dried parsley (optional)
- 1/2 tsp red pepper flakes (optional)
- Cooking spray
Instructions
1. Blanch the Tortellini:
- Bring a large pot of water to a boil.
- Add tortellini and cook for 2 to 3 minutes, stirring occasionally, until they float to the surface.
- Drain well and spread on a large plate to cool completely.
2. Prepare the Breading:
- Preheat oven to 400°F (200°C) and grease a large baking sheet with cooking spray.
- In a mini food processor, blend panko, Parmesan, red pepper flakes, and parsley for a uniform coating. Transfer to a bowl.
3. Coat the Tortellini:
- In a separate large bowl, whisk together eggs, flour, salt, and pepper until smooth.
- Add cooled tortellini and toss until fully coated.
- One by one, dredge the tortellini in the panko-Parmesan mixture, pressing gently to coat evenly.
- Arrange coated tortellini on the prepared baking sheet.
4. Bake & Serve:
- Spray the tops lightly with cooking spray.
- Bake for 15-20 minutes, until golden brown and crispy.
- Serve hot with marinara sauce for dipping.
Notes
- Extra Crispy Option: Flip tortellini halfway through baking for even crispiness.
- Air Fryer Option: Cook at 375°F for 8-10 minutes, shaking the basket halfway through.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
Nutrition
- Serving Size: 1 bite
- Calories: 42 kcal
- Sugar: 0g
- Sodium: 75mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg