Parmesan Crusted Tortellini Bites


Sometimes, I just have to republish past recipes that are super-duper good…and Parmesan crusted tortellini bites are one of my all-time favorite tortellini recipes on the planet. I mean let’s see. Cheese tortellini that’s breaded, fried to golden perfection, and dipped in warm marinara sauce. Uhhhhh…. yeah. Republishing. The world needs another reminder about these bad boys. 

I love frying these up in my Le Creuset Cast-Iron Dutch Oven. (Which was an award that I won at work, I didn’t actually shell out the cash for it myself). But in case you do have one laying around, try using it for frying, it’s terrific. You can also use a deep fryer but where the breaded tortellini is a little bit more delicate, I would recommend using a deep pot on the top of the stove so they don’t get tossed around as much.

See this recipe in action!

More about this recipe:

When it comes to the warm Marinara, my go-to brand is Rao’s. (Not paid to say that, I just happen to love-love-love them.)

I’ve always gone with Panko breadcrumbs for the breading because it really gives it that golden color and it has the most texture and crunch. I also love mixing grated Parmesan and parsley into the breading for added flavor!

The recipe itself is very easy, but throw a good show on the TV before you start the breading process, because that can become a little time-consuming since there so many itty bitty pieces to coat (3 times each: flour/egg/breadcrumbs.) My husband happened to text me a couple of funny YouTube clips during my breading process which was perfect 😉

Welp, that’s it for me! Enjoy this recipe, and be sure to join my email list for free new recipes right to your inbox! 😉


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Parmesan Crusted Tortellini Bites

Cheese filled tortellini that’s fried to golden perfection and dipped in warm marinara sauce.


1 (9 oz.) package refrigerated three cheese tortellini*

1 cup Vegetable or Canola oil (varies slightly depending on pan size)

½ cup all-purpose flour

2 large eggs, beaten

1 cup Panko Breadcrumbs

¼ cup freshly grated Parmesan

2 Teaspoons of Parsley, chopped well

¼ teaspoon of red pepper flakes (optional)

½ cup marinara sauce


Mix together the panko breadcrumbs, parmesan cheese, parsley, and red pepper flakes.

Cook the tortellini until it’s near al-dente. Drain, and coat it generously with flour.

Dip each piece into the beaten eggs, and then into the panko mixture.

In a high-walled skillet, pour enough oil to cover the tortellini completely, about an inch high.

Heat the oil over medium heat and cook the tortellini for about 5 minutes on each side, until golden brown. You may have to do this in batches.

Place on a paper towel, pat dry, and serve with warm marinara sauce!

*BUITONI Refrigerated Three Cheese Tortellini is great with this recipe 🙂 

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Parmesan Crusted Tortellini Bites

Parmesan Crusted Tortellini Bites

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