These Parmesan Crusted Tortellini Bites are little pockets of joy! They’re crunchy on the outside and cheesy inside, making them perfect for snacking anytime.
Every time I make these, they vanish quickly! Who can resist a cheesy treat? I’ll often serve them with marinara sauce—it’s like a party for your tastebuds!
Key Ingredients & Substitutions
Tortellini: Use refrigerated cheese tortellini for the best texture. You can also opt for frozen tortellini, just adjust the cooking time. If you’re looking for a gluten-free option, try chickpea or lentil-based tortellini.
Panko Breadcrumbs: These are lighter and crispier than regular breadcrumbs. If you don’t have panko, regular breadcrumbs work too, but the texture won’t be as crispy. For a gluten-free version, use gluten-free breadcrumbs.
Parmesan Cheese: Freshly grated Parmesan melts better, but pre-grated works in a pinch. If you’re out of Parmesan, pecorino Romano or nutritional yeast can be a tasty substitute.
Eggs: Eggs help the breadcrumbs stick, so if you’re vegan or allergic, use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for coating instead.
How Do I Get the Perfect Crunch on My Tortellini Bites?
To make sure your Parmesan Crusted Tortellini Bites are perfectly crunchy, follow these tips:
- Don’t skip patting the tortellini dry: After boiling, drying them helps the coating stick better.
- Coat evenly: After dipping in eggs, press the tortellini into the breadcrumb mixture. This helps the crust stay on while baking.
- Oil is key: Lightly spraying or drizzling olive oil is essential for achieving that lovely golden brown color. You can even brush some oil on for controlled coverage.
- Flip during baking: Flipping halfway through ensures all sides get crisped up evenly.
Try these tips and you’ll enjoy deliciously crispy bites every time!
Parmesan Crusted Tortellini Bites
Ingredients You’ll Need:
- 1 package (about 9 ounces) refrigerated cheese tortellini
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 2 large eggs
- Salt and freshly ground black pepper, to taste
- Olive oil or cooking spray (for baking)
- Fresh parsley, chopped (for garnish, optional)
- Marinara sauce (for dipping)
How Much Time Will You Need?
This delightful recipe takes about 10 minutes of prep time and 20 minutes of baking time, for a total of 30 minutes from start to finish. Just enough time to whip up these delicious bites for a snack or appetizer!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 400°F (200°C). While it’s heating, grab a baking sheet and line it with parchment paper or give it a light grease so your tortellini won’t stick.
2. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the refrigerated cheese tortellini and cook them for about 2-3 minutes, or until they’re tender but not mushy. Once they’re done, drain them and gently pat them dry with some paper towels—this helps the coating stick better!
3. Make the Coating:
In a shallow bowl, mix together the panko breadcrumbs, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and freshly ground black pepper. This is where the magic happens—flavor town!
4. Beat the Eggs:
In a separate bowl, crack open the two large eggs and beat them until the yolks and whites are well mixed. This will be your binding agent for the tortellini.
5. Coat the Tortellini:
Now for the fun part! Dip each tortellini into the beaten eggs first, letting the excess drip off. Then, roll it in the breadcrumb mixture, pressing lightly so the coating sticks nicely.
6. Arrange on the Baking Sheet:
Lay the coated tortellini on your prepared baking sheet in a single layer. Make sure they aren’t crowded so that they can get nice and crispy. Yum!
7. Drizzle with Olive Oil:
To help those bites become crispy and golden, lightly spray or drizzle them with olive oil. This is an important step!
8. Bake to Perfection:
Pop the baking sheet in the oven and bake for about 15-20 minutes. Remember to flip them halfway through to ensure they cook evenly and get crispy all around.
9. Garnish and Serve:
Once they’re golden brown and crispy, take them out from the oven. If you like, sprinkle a bit more grated Parmesan and some freshly chopped parsley on top for that extra flair!
10. Enjoy!
Serve your delicious Parmesan crusted tortellini bites immediately with warm marinara sauce for dipping. Enjoy these crunchy, cheesy snacks with family and friends—watch them disappear!
Can I Use Frozen Tortellini for This Recipe?
Yes, you can use frozen tortellini! Just boil them according to the package instructions, usually longer than fresh tortellini. Make sure they are drained and patted dry to ensure the coating sticks well.
Can I Make These Tortellini Bites Ahead of Time?
Absolutely! You can assemble the tortellini bites and refrigerate them for a few hours before baking. Just cover them with plastic wrap to prevent drying out. Bake them just before serving for the best texture.
How Should I Store Leftover Tortellini Bites?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, pop them back in a preheated oven at 350°F (175°C) for about 10 minutes to restore their crispiness.
Can I Make a Gluten-Free Version?
Yes, you can make gluten-free Parmesan crusted tortellini by using gluten-free tortellini and substituting the panko breadcrumbs with gluten-free breadcrumbs. The texture will still be delicious!
