• 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.

• Heat a drizzle of olive oil in a medium, preferably ovenproof, pan (use a large, preferably ovenproof, pan for 4 servings) over medium-high heat. Add garlic, Italian Seasoning, and a pinch of chili flakes to taste; cook until fragrant, 30 seconds. • Add tomatoes and season with salt and pepper. Cook, stirring, until slightly softened, 1-2 minutes. Stir in tomato paste and cook, stirring, for 1 minute. • Stir in 1 cup water (11/2 cups for 4), stock concentrate, and cream cheese. Bring to a simmer, stirring, until fully combined. Season generously with salt and pepper.

• Add tortelloni to pan; cook, stirring, until sauce is thickened and tortelloni are tender, 4-6 minutes. (TIP: If sauce is too thick before tortelloni are tender, add a splash more water.) Turn off heat. • Stir in 2 TBSP butter (3 TBSP for 4 servings). Season with salt and pepper. If sauce seems too thick, add a splash of water. TIP: If pan isn’t ovenproof, transfer mixture now to a baking dish.

• Evenly sprinkle tortelloni with panko mixture. Broil until panko is golden brown, 2-4 minutes. (TIP: Watch carefully to avoid burning.) Garnish with more chili flakes if desired. • Divide between plates and serve.