Name: Tortellini Party Snacks with Crispy Breaded Coating and Marinara Dip Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 (20-ounce) refrigerated package three-cheese tortellini, boiled al dente; 1 1/4 cups all-purpose flour; 5 large eggs; 5 tablespoons milk; 2 1/2 cups Panko bread crumbs; 1 cup Parmesan cheese, freshly grated; 2 teaspoons dried oregano; 1 teaspoon red chili pepper flakes; A sprinkling of sea salt; A few twists of freshly ground black pepper; Drizzle of melted butter; Grated Parmesan cheese; Sprinkling of red chili flakes; Minced Italian parsley; 1 regular-sized jar (23.5 ounces) classic marinara sauce

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Introduction

These Tortellini Party Snacks are crispy, cheesy bites perfect for gatherings or casual snacking. Coated in a flavorful breadcrumb mix and baked until golden, they pair beautifully with classic marinara sauce. Quick to prepare and sure to please a crowd, they’re a fun twist on a traditional favorite.

The image shows three white bowls with green leaf designs along the edges, arranged on a dark surface with a white marbled texture underneath. The top left bowl contains yellow tortellini pasta partially coated with white flour, a silver slotted spoon resting inside. The top right bowl holds a bright yellow beaten egg mixture with some tortellini dipped in it, and a metal whisk is partially submerged in the mixture. The bottom left bowl is filled with light brown breadcrumbs with tortellini coated in them. Scattered around the bowls are uncooked tortellini, and a baking tray lined with a silicone mat displays round pieces of tortellini covered in breadcrumbs ready for baking. A white and blue striped cloth is placed on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 20-ounce refrigerated package three-cheese tortellini, boiled al dente
1 + 1/4 cup all-purpose flour
5 large eggs
5 tablespoons milk
2 + 1/2 cups Panko bread crumbs
1 cup Parmesan cheese, freshly grated
2 teaspoons dried oregano
1 teaspoon red chili pepper flakes
A sprinkling of sea salt
A few twists of freshly-ground black pepper
Garnishes: drizzling of melted butter, grated Parmesan, sprinkling of chili flakes, minced Italian parsley
Dipping sauce: one regular-sized jar of classic marinara sauce (about 23.5 ounces)

Instructions

Step 1: Preheat your oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats. Prepare three shallow bowls for the coating process.
Step 2: In the first bowl, place the flour only.
Step 3: In the second bowl, whisk together the eggs and milk until well combined.
Step 4: In the third bowl, combine the Panko bread crumbs, Parmesan cheese, dried oregano, red chili pepper flakes, sea salt, and freshly ground black pepper. Mix these ingredients thoroughly.
Step 5: Working in small batches, toss the cooked tortellini in the flour to coat each piece thickly. Then transfer them to the egg and milk mixture, coating evenly on all sides with no white flour spots remaining. Finally, move the tortellini to the bread crumb mixture and coat generously. Place the breaded tortellini on the prepared baking sheets, spacing them apart so they crisp evenly on all sides.
Step 6: Bake the tortellini for 14 to 15 minutes, until they are golden and crispy.
Step 7: Arrange the baked tortellini on a party tray alongside a bowl of marinara sauce for dipping. Drizzle melted butter over the top, then sprinkle with additional grated Parmesan, red chili flakes, and minced Italian parsley. Serve immediately and enjoy!

Tips & Variations

For an extra cheesy boost, add finely shredded mozzarella to the breadcrumb mixture.
Use gluten-free flour and breadcrumbs to make this recipe suitable for gluten-sensitive guests.
Try swapping dried oregano with Italian seasoning or fresh herbs for a different flavor profile.
If you like extra heat, increase the amount of red chili pepper flakes or add a dash of cayenne pepper to the breadcrumbs.

Storage

Store leftover baked tortellini in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated 350-degree oven for 8–10 minutes to restore their crispiness. Avoid microwaving, as this can make them soggy.

How to Serve

A large black bowl filled with many small, golden-brown, crunchy cauliflower bites coated with green herbs and crumbs, sprinkled with white grated cheese on top. Inside the bowl, there is a smaller bowl of bright red marinara sauce with a green parsley leaf garnish placed on top, positioned toward the right side. The bowl is set on a rustic wooden table with a blue and white striped cloth partially underneath it. In the background, there is a small metal container filled with thin breadsticks and some fresh parsley leaves. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these tortellini snacks?

Yes, you can freeze the breaded tortellini before baking. Arrange them on a tray in a single layer and freeze until firm, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the cooking time.

What kind of tortellini works best for this recipe?

Three-cheese tortellini works wonderfully due to its rich filling, but you can also use spinach and cheese or meat-filled varieties depending on your preference.