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 large, ovenproof pan over medium-high heat.

Add garlic, Italian seasoning, and a pinch of chili flakes to taste.

Cook until fragrant(30 sec)

Add tomatoes and season with salt and pepper.

Cook, stirring until slightly softened (1-2 min)

Add tomato paste; cook, stirring, 1 min

Stir in 1 cup of water. Stock concentrate, and cream cheese.

Bring to a to a simmer and cook, stirring, until fully combined.

Season generously with salt and pepper.

Add tortellini to pan with sauce;
Cook, stirring, until sauce has thickened and tortellini are tender (4-6 min)

Turn off heat

Stir in 2 tbsp butter until melted.

Season with salt and pepper
(If sauce is too thick add a splash of water)

Evenly sprinkle tortellini with panko mixture

Transfer pan to oven; broil until panko is golden brown (2-4 min)

Garnish tortellini with chili flakes if desired.

Divide and serve