Happy National Pasta Day!!! Did you know that was a thing? It certainly is – and we’re here to celebrate! I’ve teamed up with my food holiday blogger buddies to give you nine delicious NEW pasta recipes that can help you make this day right. There’s always the traditional spaghetti and meatballs, or lasagna… or you know, the usual stuff – but we’ve got nine CREATIVE delicious ways for you to enjoy the day. Interested? Come along with me!
I decided to make some baked tortellini. I was inspired by my friend Alli’s Fried Ravioli that I saw not too long ago that had me drooling on my keyboard as I was scrolling by. I took a little bit different spin on it and this yummy snack/meal/side was born! Scroll down for the recipe and scroll down even farther for the rest of the bunch – you don’t want to miss them. Trust me!
Items used in this post:
Baked Italian Tortellini
These Baked Italian Tortellini are little morsels of deliciousness and are perfect dunked in marinara. A great appetizer before your favorite Italian meal that everyone will fall in love with at first bite!
- 4 c. three cheese tortellini
- 1 egg white beaten
- 1 tbsp. water
- 1 c. whole wheat breadcrumbs
- 1/2 c. grated parmesan cheese
- 1/2 tsp. salt
- 1/2 tsp. dried parsley flakes
- 1/2 tsp. ground black pepper
- 1/2 tsp. garlic powder
- 1/4 tsp. dried oregano
- 1/4 tsp. dried basil
- 1 tsp. kosher salt
- marinara sauce for dipping
Cook tortellini according to package directions and drain. Set aside. Preheat oven to 350 degrees F.
Whisk egg white and water in a shallow bowl. Combine breadcrumbs with parmesan cheese, salt, parsley, black pepper, garlic powder, oregano, and basil in another shallow bowl. Dip several tortellini into egg mixture and then into breadcrumb mixture. Shake to coat and set aside in a single layer. Repeat with remaining tortellini.
Bake 20 minutes until golden brown, stirring occasionally. Serve immediately with marinara or ranch dressing.
Adapted from Miss In The Kitchen