Step 1
Heat broiler to high. Wash and dry produce. Peel and mince garlic. Dice tomatoes. In a small bowl, combine panko, Parmesan, a drizzle of olive oil, salt, and pepper.
Step 2
Heat a drizzle of olive oil in a medium, preferably ovenproof, pan (use a large pan for four servings) over medium-high heat. Add garlic, Italian seasoning, and a pinch of chili flakes to taste; cook until fragrant, 30 seconds. Add diced tomatoes and season with salt and pepper. Cook, stirring, until slightly softened, 1-2 minutes. Add tomato paste; cook, stirring, 1 minute. Stir in 1 ½ cup water stock concentrate, and cream cheese. Bring to a simmer and cook, stirring, until fully combined. Season generously with salt and pepper.
Step 3
Add tortelloni to pan with sauce; cook, stirring until sauce has thickened and tortelloni are tender, 4-6 minutes. Turn off heat. Stir in 3 tablespoons of butter until melted. Season with salt and pepper. If sauce seems too thick, add a splash of water. Tip: If your pan isn’t ovenproof, transfer mixture to a baking dish now.
Step 4
Evenly sprinkle tortelloni with panko mixture. Broil until panko is golden brown, 2-4 minutes. (Tip: Watch carefully to avoid burning.) Garnish with chili flakes if desired.
Divide between plates and serve.
