Parmesan Crusted Tortellini Bites

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

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.

Parmesan Crusted Tortellini Bites


9 oz. refrigerated three cheese tortellini see notes for my preferred brand
48 oz. Canola oil (6 cups)
½ cup all-purpose flour
2 large eggs beaten
1 cup Panko breadcrumbs
¼ cup Parmesan cheese finely grated
2 teaspoons parsley finely chopped
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 1 minute before it’s al-dente. Drain, and coat generously with flour.
  • Dip each tortellini into the beaten eggs, and then into the panko mixture.
  • Heat the oil in a dutch oven to 375 degrees. You may not need to use all of the canola oil but ensure that the tortellini is covered by an inch or two. 

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