Tortellini Party Snacks with Crispy Breaded Coating and Marinara Dip Recipe
These crispy Tortellini Party Snacks make a delicious and easy appetizer perfect for gatherings. Three-cheese tortellini are coated in flour, then dipped in an egg and milk wash, and heavily coated in a seasoned Panko-Parmesan mixture before being baked to golden perfection. Served with classic marinara sauce and garnished with melted butter, Parmesan, chili flakes, and fresh parsley, they offer a delightful combination of textures and flavors that will please any crowd.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
For the Tortellini Snacks
- 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
For Garnishing
- Drizzle of melted butter
- Grated Parmesan cheese
- Sprinkling of red chili flakes
- Minced Italian parsley
For Dipping Sauce
- 1 regular-sized jar (23.5 ounces) classic marinara sauce
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Prepare Flour Coating: In the first shallow bowl, place all of the all-purpose flour. This will be used to coat the tortellini initially.
- Make Egg Wash: In the second shallow bowl, whisk together the eggs and milk thoroughly until combined. This mixture helps the breading stick to the tortellini.
- Mix Breading: In the third shallow bowl, combine the Panko bread crumbs, freshly grated Parmesan cheese, dried oregano, red chili pepper flakes, a sprinkling of sea salt, and freshly ground black pepper. Stir well to evenly distribute all seasonings.
- Coat Tortellini: Working in small batches, toss the boiled tortellini in the flour bowl to fully coat each piece. Then transfer the floured tortellini to the egg wash, ensuring all sides are covered with no visible flour spots. Finally, move the wet tortellini to the seasoned Panko mixture and thoroughly coat each piece. Place each breaded tortellini on the prepared baking sheet, spacing them out to allow for crisping on all sides.
- Bake Tortellini: Bake the coated tortellini in the preheated oven for 14 to 15 minutes or until they turn beautifully golden and crispy.
- Garnish and Serve: Once baked, arrange the tortellini on a serving tray. Drizzle with melted butter and sprinkle with extra Parmesan, chili flakes, and minced Italian parsley for a festive touch. Serve immediately alongside a bowl of warm marinara sauce for dipping and enjoy your party-ready appetizer!
Notes
- Boil tortellini until al dente to ensure they hold their shape during coating and baking.
- Coating tortellini in flour first is crucial to help the egg wash adhere properly.
- Space out tortellini on the baking sheet for maximum crispiness on all sides.
- Use freshly grated Parmesan cheese for best flavor and melting qualities in the breading.
- You can adjust chili flakes to your preferred spiciness level in both the breading and garnish.
- Serve these appetizers hot for the crispiest texture and best taste.
Keywords: tortellini snacks, baked tortellini, party appetizer, crispy tortellini, Italian appetizer, easy party snacks
