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 (not panko! Panko is too big and heavy to stick to the tortellini)
- Grated parmesan cheese (not shredded! Shredded parmesan is too big to stick to the tortellini)
- 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
- Bacon & Cheese Egg Bites – They’re quick, easy and oh so tasty! They can be made ahead for on-the-go breakfasts or to feed a hungry crowd.
- Bacon-Wrapped Cheeseburger Bites – Cute, creative and crowd-pleasing, they’re the perfect finger food for football season!
- Soft Pretzel Bites with Cheese Sauce – From-scratch pretzels and melty cheese make a snack the whole family will 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,
Toasted Tortellini Bites
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 0 hours
- Yield: 10-12
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.
Ingredients
- 1 (20 ounce) package refrigerated tortellini (about 5 cups total)
- 2 large eggs
- 2 tablespoons water
- 1 cup Italian seasoned bread crumbs (not panko! Panko is too big and heavy to stick to the tortellini.)
- ¼ cup grated parmesan cheese (not shredded parmesan! Shredded is to thick and heavy to stick to the tortellini.)
- 1 teaspoon kosher salt
- Cooking spray
- ½ cup marinara sauce, for dipping
- Chopped fresh basil, for garnishing
Instructions
- 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.
Used “refrigerated” tortellini & fresh bread crumbs. These were awful so dry the sauce didn’t even help. I find it hard to believe that this is a tested recipe…the breadcrumbs didn’t adhere no matter how I dipped the tortellini. I did the 2nd batch at a lower temp and less time so not as dry but tasteless. My opinion not worth the effort very disappointing 🤦🏼♀️🤬
Hi Sandra! It sounds like you used the wrong bread crumbs. It’s very important that you use regular bread crumbs…not panko! And I’m not sure what you mean by fresh bread crumbs. You have to use the fine bread crumbs or it will not adhere to the tortellini.
I have never attempted a recipe that did not work to the extent that this one is not working. The bread crumb mixture is not adhering at all to the tortellini. I have tried double dipping, soaking in egg longer, partially cooking, pressing down. The crumbs just do not adhere at all. Suggestions. (I am using Rana brand fresh tortellini)
Thoughts?
Hi Sue! Oh no! I’m so sorry to hear this. I can’t imagine what would be preventing the coating from sticking if you’ve dipped them in the egg wash well. The coating should stick all over them. You’re using breadcrumbs and not panko, correct? Panko would be too big to stick. And you’re using grated parmesan and not shredded, correct? The grated parmesan is key to coating the tortellinis well. I’m assuming you whisked the eggs and water together well and that you’re dipping the tortellini into the egg wash to coat them really well before dipping into the coating mixture? I can’t think of anything else that would be preventing the coating from sticking as this is a brand that I’ve used often to make these.
Update from Sue: You have absolutely diagnosed it. I did use panko. I have substituted panko on several other recipes that are similar to this and it worked well (and I just love panko so much more). But I guess the tortellini are small than the other things I have made.
I will try again with breadcrumbs and report back. (do you think I can just pulverize the panko in the food processor since I already have it? Would that make it breadcrumb like?
Can these be prepared ahead of time?
Hi Pat! Absolutely! 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. Hope this helps. Enjoy!