3 large eggs, beaten
¼ cup water
¼ tsp salt
¼ tsp cayenne powder
1½ cups bread crumbs
1½ cups grated Parmesan cheese
1 20-oz bag frozen tortellini, thawed
¾ cup flour
marinara sauce (or spaghetti sauce of your choice)
Preheat oven to 400F. Line a baking sheet with parchment and spray with nonstick cooking spray.
Beat eggs with water in a shallow bowl. Set aside. Combine salt, cayenne, bread crumbs, and Parmesan cheese in gallon-sized plastic zip bag.
Put flour in a shallow dish. Rinse thawed tortellini in a colander. Shake to drain well. Toss tortellini with flour, shaking off excess flour. Add tortellini to egg mixture and swirl to coat pasta. Using slotted spoon, transfer tortellini to zip bag with bread crumb mixture and shake until pasta is coated with crumb mixture.
Place tortellini on baking sheet. Bake for 15 to 18 minutes until crispy and golden. Serve with marinara as a dipping sauce.
Serves 8 to 10.
Wine Recommendation – Tassel Ridge Pizzeria & Pasta Too!®