1-Cook the tortellini: Bring a large pot of salted water to a boil. Add 20 ounces of fresh or frozen cheese or beef tortellini and cook until al dente, about 3-5 minutes depending on type. Drain well and let them cool slightly to handle easily. This prevents sogginess in the breading.

2-Preheat and prep: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy release and cleanup.

3-Set up breading stations: Grab three shallow bowls. Fill the first with 1 1/2 cups all-purpose flour. Whisk 5 eggs with 5 tablespoons milk in the second. Mix 3 cups regular bread crumbs, 1 cup grated Parmesan, 2 teaspoons Italian seasoning, 1 teaspoon red pepper flakes (if using), kosher salt, and black pepper in the third.

4-Bread the tortellini: Working in batches of 4 to 6 pieces, coat each tortellini first in flour (shake off excess), then dip in the egg-milk mixture, and finally press into the bread crumb mix for full coverage. This double-dip method ensures maximum crunch.

5-Bake to crispy perfection: Arrange coated tortellini in a single layer on the sheet. Bake for 15 to 17 minutes, flipping halfway if needed, until golden brown and crispy outside with hot filling inside.

6-Serve and enjoy: Transfer to a tray, garnish with chopped fresh parsley, and set out a jar of marinara or pizza sauce for dipping. Warm and irresistible!