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 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 11/2 cups water, stock concetrate, 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. (If sauce is too thick, add a slash of water.) Turn off heat.

Stir in 3 Tbsp butter. Season with salt and pepper. If sauce seems too thick, add a splash of water.

Evenly sprinkle tortelloni with panko mixture. Broil until panko is golden brown, 2-4 minutes. (Watch Carefully to avoid burning.)

Divide between plates and serve.