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, 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.

Add tomato paste; cook, stirring, 1 minute.

Stir in 1 cup water (1½ cups for 4), stock concentrate, and cream cheese. Bring to a simmer and cook, stirring, until fully combined. Season generously with salt and pepper.

Add tortelloni to pan with sauce; cook, stirring, until sauce has thickened and tortelloni are tender, 4-6 minutes. (TIP: If sauce thickens before tortelloni are tender, add a splash of water.) Turn off heat.

Stir in 2 TBSP butter (3 TBSP for 4 servings) until melted. Season with salt and pepper. If sauce seems too thick, add a splash of water. TIP: If pan isn’t ovenproof, transfer mixture to a baking dish now.

Evenly sprinkle tortelloni with panko mixture.

Transfer pan to oven; broil until panko is golden brown, 2-4 minutes. TIP: Watch carefully to avoid burning.

Garnish tortelloni with remaining chili flakes if desired. Divide between plates and serve.