Description
Crispy, golden toasted tortellini bites baked to perfection and served with marinara sauce for dipping. This easy appetizer features refrigerated tortellini coated in a flavorful mixture of eggs, Italian seasoned bread crumbs, and grated parmesan cheese, then oven-baked until crunchy on the outside and tender on the inside. Garnish with fresh basil for a burst of freshness.
Ingredients
Scale
For the Tortellini Bites
- 1 (20 ounce) package refrigerated tortellini (about 5 cups total)
- 2 large eggs
- 2 tablespoons water
- 1 cup Italian seasoned bread crumbs (not panko)
- ¼ cup grated parmesan cheese (not shredded)
- 1 teaspoon kosher salt
- Cooking spray (olive oil recommended)
For Serving
- ½ cup marinara sauce, for dipping
- Chopped fresh basil, for garnishing
- Extra grated parmesan cheese, optional
Instructions
- Preheat the oven: Set your oven to 425°F. Place a wire rack on top of a rimmed baking sheet and spray it thoroughly with olive oil cooking spray. This setup will allow the tortellini to crisp evenly while baking.
- Prepare egg wash: In a shallow dish, whisk together the 2 large eggs and 2 tablespoons of water until they are fully combined to create an egg wash that will help the bread crumbs adhere to the tortellini.
- Mix bread crumb coating: In another shallow dish, combine 1 cup of Italian seasoned bread crumbs, ¼ cup of grated parmesan cheese, and 1 teaspoon of kosher salt. Whisk these ingredients together well to evenly distribute the flavors.
- Coat the tortellini: Place a single layer of fresh tortellini in the egg wash dish. Working one piece at a time, turn the tortellini in the egg wash to coat thoroughly and allow excess to drip off. Then transfer it to the bread crumb mixture and press gently to coat both sides well.
- Arrange on wire rack: Place the coated tortellini in a single layer on the prepared wire rack atop the baking sheet. Spray the tops of the tortellini with olive oil cooking spray to ensure a golden, crispy finish.
- Bake: Bake the tortellini for 15 to 20 minutes or until the tops are golden brown and crispy. Keep an eye toward the end to prevent burning and ensure perfect texture.
- Serve: Remove from the oven and serve immediately with ½ cup of marinara sauce for dipping. Optionally, sprinkle extra grated parmesan cheese and chopped fresh basil over the top for added flavor and freshness.
Notes
- Use grated parmesan cheese instead of shredded because the grated texture adheres better to the tortellini.
- Do not use panko bread crumbs as they are too large and heavy to stick well to the tortellini.
- Spraying the wire rack with olive oil cooking spray prevents sticking and adds crispiness.
- Using a wire rack elevates the tortellini to promote even cooking and crisping on all sides.
- Serve immediately after baking to enjoy the best crunchiness.
Nutrition
- Serving Size: Approximately 3-4 tortellini bites
- Calories: 160
- Sugar: 1g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg
