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Crispy Toasted Tortellini

Crispy baked tortellini coated in seasoned breadcrumbs and Parmesan, served with your choice of marinara, Alfredo, or pesto for dipping.
Prep Time5 minutes
Cook Time18 minutes
Total Time23 minutes
Servings: 10 servings

Ingredients

  • 20 ounce Buitoni 3 Cheese Tortellini (refrigerated)
  • 2 large eggs
  • 3/4 cup Italian seasoned bread crumbs
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • cooking spray
  • Buitoni Marinara Sauce (for serving)
  • Buitoni Alfredo Sauce (for serving)
  • Buitoni Pesto Sauce (for serving)

Instructions

  • Preheat the oven to 425°F (220°C). Lightly spray a large sheet pan with cooking spray.
  • Beat the eggs in a large bowl until smooth. Add the refrigerated tortellini and toss to coat evenly with the egg.
  • In a gallon zip-top bag combine the Italian seasoned bread crumbs, grated Parmesan, garlic powder, and salt; seal and shake to mix.
  • Add the egg-coated tortellini to the bag in batches if needed, seal, and shake until each piece is evenly coated with the breadcrumb mixture.
  • Arrange the coated tortellini in a single layer on the prepared sheet pan and lightly spray the tops with cooking spray.
  • Bake for 10 minutes, then use a spatula to flip each tortellini and bake an additional 8–10 minutes until the edges are golden and toasted.
  • Heat the marinara, Alfredo, and pesto sauces according to package instructions and transfer to small bowls for dipping.
  • Serve the toasted tortellini immediately with the warmed sauces for dipping.

Equipment

  • Oven
  • Large Bowl
  • gallon zip-top bag
  • Large sheet pan
  • Cooking Spray
  • small sauce bowls

Notes

  • Use refrigerated tortellini for best texture.
  • Work in batches when coating to avoid clumping.
  • Lightly spraying the tops helps achieve an even golden color.
  • Serve immediately for maximum crispness.