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Golden baked cheese tortellini coated with tasty Italian herbs makes a fantastic snack for any party. The little crispy bites come out crunchy and ready to dip into a rich marinara sauce. They add a simple yet classy feel to your get-togethers.
I whipped this up for a laid-back hangout and was surprised how fast they disappeared. Now they're my favorite go-to snack when buddies drop by.
Needed Ingredients
- Cheese tortellini: packed with creamy cheese that steals the show. Whether fresh or frozen, pick ones with tasty cheese inside
- Extra virgin olive oil: gives a nice crispy finish and smooth flavor. Choose good oil for the best taste
- Garlic powder: adds a mild garlicky touch. You can use fresh garlic but it might brown too fast
- Dried Italian herbs like oregano, basil, and thyme: give that real Mediterranean flavor. Fresh herbs work great if you have them
- Grated Parmesan cheese: delivers a savory nuttiness that crisps up in the oven
- Marinara sauce for dipping: brings a zesty contrast to the cheesy bites. Homemade or store-bought both taste great
Step-by-Step Instructions
- Get Ready:
- Turn your oven to 375°F and line a baking tray with parchment paper to keep tortellini from sticking and make cleanup simple.
- Flavor Tortellini:
- In a big bowl, mix cooked cheese tortellini with olive oil, garlic powder, and Italian herbs until everything's nicely coated.
- Spread Out:
- Place the seasoned tortellini in one layer on your baking tray so they bake evenly and get crispy instead of soggy.
- Bake Until Crisp:
- Pop the tray in the oven and bake for about 15 to 20 minutes. Keep an eye on them so they turn a golden brown and get that perfect crunch.
- Serve Hot:
- Bring the hot crunchy tortellini to the table with a bowl of marinara sauce for dipping. The mix of crunchy and tangy is amazing.
I like tossing the tortellini with freshly grated Parmesan just before baking. It creates a crunchy, golden crust that's hard to stop eating. These are hits at game nights with various dips for everyone.
Storage Advice
Keep leftovers in a sealed container in the fridge for up to two days. To crisp them back up, pop them in a hot oven or air fryer for a short time. Skip the microwave since it can make them soft instead of crunchy.
Ingredient Swaps
Try using spinach and ricotta or meat-stuffed tortellini for some variety. Playing with herbs like rosemary or thyme changes the flavor up a bit. For dairy-free, pick vegan tortellini and use nutritional yeast instead of Parmesan.
Great Pairings
Pair with fresh Caprese or a zesty arugula salad to lighten things up. Sparkling water with lemon or a chilled Italian white wine adds a nice touch. Besides marinara, pesto, creamy Alfredo, or spicy arrabbiata are tasty dippers too.
This crunchy cheesy tortellini is always a crowd favorite and pretty easy to make ahead. Every bite nails the texture and flavor combo you want.
Frequently Asked Cooking Questions
- → What’s the trick to getting baked tortellini crispy?
Give the cooked tortellini a good toss with olive oil and herbs. Arrange them in a single layer on the tray and bake at 375°F until golden crisp.
- → Is it okay to use frozen tortellini here?
Sure thing, just thaw and cook them al dente first so they don’t get soggy when baked.
- → What else can I dip these in besides marinara?
Pesto, creamy Alfredo, or garlic butter dips all work great and keep things interesting.
- → How do I stop tortellini from sticking to the pan?
Use parchment paper and make sure tortellini aren’t piled up to keep them from sticking and clumping.
- → Should I bake fresh tortellini or leftovers?
Fresh ones bake up best with the right crunch, but day-old tortellini work if you reheat them before baking.