These scrumptious Toasted Tortellini Bites surround soft, warm cheese tortellini with a crunchy, seasoned breadcrumb coating that’s just right for dipping in warm marinara.
Just Right
Now here’s casual appetizer that’s ready to be the center of attention! These Toasted Tortellini Bites take pre-packaged tortellini and add a savory, seasoned breadcrumb coating that’s toasted to perfection. They’re just right for dipping in warm marinara! Just delicious!
Bite-Sized and Blissful!
One day I took the same pre-made cheese tortellini that I use in my favorite Tuscan Tortellini Soup and made it crunchy and dip-able. And y’all, there are so many things I love about this appetizer. It’s my favorite combination of pasta, cheese and marinara. And because they’re toasted and not deep-fried, there’s so much less mess to clean up! Bite sized and blissful!
What Do I Need to Make Toasted Tortellini Bites?
- Packaged refrigerated tortellini. Do not use frozen ravioli. If you need to use frozen tortellini, cook the tortellini first to al dente and then let cool completely before using for this recipe.
- Eggs
- Water
- Italian seasoned bread crumbs
- Grated parmesan cheese
- Kosher salt
- Cooking spray
- Marinara sauce, for dipping
- Chopped fresh basil, for garnishing
- Baking sheet with a wire rack
How to Make Toasted Tortellini Bites
- Preheat the oven to 425°F. Place a wire rack on top of a rimmed baking sheet and spray with olive oil cooking spray. Set aside
- In a shallow dish, whisk the eggs and water together until fully incorporated.
- In another shallow dish, combine the bread crumbs, grated parmesan and kosher salt. Whisk to combine well.
- Place a single layer of fresh tortellini in the dish with the egg mixture. Working one at a time, turn tortellini over to coat with egg mixture.
- Let excess drip off. Then add the tortellini to the dish with the bread crumb mixture and coat generously.
- Press the crumb mixture to adhere on both sides of the tortellini.
- Place the coated tortellini in a single layer on the prepared wire rack. Spray tops of tortellini with olive oil cooking spray.
- Bake for 15-20 minutes or until tops of the tortellini are golden brown and crisp.
How to Store and Serve Toasted Tortellini
Serve with marinara sauce (I like mine warm!). Sprinkle extra parmesan cheese and some chopped fresh basil on top, if desired.
To store leftovers, place in an airtight container in the refrigerator for up to five days. If you want to reheat, place tortellini on a baking sheet in a 350-degree oven until heated through and crisp again.
To freeze, allow to cool completely before placing in a freezer safe bag or container. Store in the freezer for up to three months. Thaw overnight in the refrigerator before reheating in the oven.
More Easy Bites You’re Sure to Love
If you make these Toasted Tortellini Bites, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Description
These scrumptious Toasted Tortellini Bites surround soft, warm cheese tortellini with a crunchy, seasoned breadcrumb coating that’s just right for dipping in warm marinara.
- 1 (20 ounce) package refrigerated tortellini (about 5 cups total)
- 2 large eggs
- 2 tablespoons water
- 1 cup Italian seasoned bread crumbs
- ¼ cup grated parmesan cheese
- 1 teaspoon kosher salt
- Cooking spray
- ½ cup marinara sauce, for dipping
- Chopped fresh basil, for garnishing
- Preheat the oven to 425°F. Place a wire rack on top of a rimmed baking sheet and spray with olive oil cooking spray. Set aside
- In a shallow dish, whisk the eggs and water together until fully incorporated.
- In another shallow dish, combine the bread crumbs, grated parmesan and kosher salt. Whisk to combine well.
- Place a single layer of fresh tortellini in the dish with the egg mixture. Working one at a time, turn tortellini over to coat with egg mixture. Let excess drip off and then transfer to the dish with the bread crumb mixture and coat generously. Press the crumb mixture to adhere on both sides of the tortellini.
- Place the coated tortellini in a single layer on the prepared wire rack. Spray tops of tortellini with olive oil cooking spray.
- Bake for 15-20 minutes or until tops of the tortellini are golden brown and crisp.
- Serve with marinara sauce. Sprinkle extra parmesan cheese and some chopped fresh basil on top, if desired.
Notes
Do not use frozen ravioli. If you need to use frozen tortellini, cook the tortellini first to al dente and then let cool completely before using for this recipe.
