It is absolutely killing me this semester not being able to cook with my work load at school. But once in a blue moon, I find some time to make alittle treat to satisfy both my desire to cook and my cravings for delicious food. This weeks endulgence was concocted in between my dental radiology study sessions and was the the best pick-me-up!
- 1 lb. bag of frozen tortellinis, boiled until aldente
- 2 c. Panko breadcrumbs
- 1/2 c. grated parmesan
- 1 Tbsp. parsley
- 4 tsp. Nature’s Seasoning
- 3 eggs, beaten
- Toss the frozen tortellinis into boiled water and cook slightly under the recommending boiling time – we are wanting aldente, so slightly undercooked so they don’t get mushy while baking
- Drain the tortellinis and run under cold water to stop further cooking. Place onto a stack of paper towels and gently pat dry.
- Preheat oven to 400*. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
- Retrieve two shallow dishes for breading steps. In bowl one, whisk the three eggs until smooth. In bowl two combine the breadcrumbs, parmesan, and seasonings and stir until mixed well.
- To coat tortellinis: Using your left hand dip an individual tortellini in the egg wash allow just a little bit of excess egg to drip off and then transfer to the breadcrumbs. Using your right hand cover the tortellini in bread crumbs until completely coated. Gently shake against your finger to remove any excess. Place onto lined baking sheet.
- Once all tortellinis have been coated, lightly spray the tops with canola nonstick baking spray and bake for approximately 15 minutes until golden brown.
- Serve with warmed alfredo dipping sauce!
Yields approximately 6 servings.