Bring a large pot of salted water to a rolling boil over high heat.

Add 20 oz refrigerated cheese tortellini to the boiling water and cook for exactly 60 seconds.

Drain the tortellini immediately into a colander and rinse with cold water for 15 seconds to stop the cooking process.

Spread the drained tortellini across a layer of paper towels and pat them thoroughly dry.

Preheat your oven to 425°F and coat two large rimmed baking sheets with 1.5 tbsp olive oil each.

Set up three shallow bowls in a row for your breading station.

Place 0.5 cup all-purpose flour into the first bowl.

Whisk 2 large eggs and 2 tbsp whole milk together in the second bowl.

Combine 1.25 cups panko breadcrumbs, 0.5 cup grated Parmesan cheese, 1 tsp Italian seasoning, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp kosher salt, and 0.25 tsp black pepper in the third bowl.

Working in batches of 5 to 6 tortellini, toss the dry tortellini in the flour to lightly coat all sides.

Dip the flour-coated tortellini into the egg mixture, allowing excess liquid to drip back into the bowl.

Press the tortellini firmly into the panko breadcrumb mixture so the coating adheres evenly to the entire surface.

Arrange the breaded tortellini in a single layer on the prepared baking sheets, leaving 1/2 inch of space between each piece.

Bake at 425°F for 16 to 18 minutes, flipping each piece halfway through, until golden brown and crispy.

Remove from the oven and let rest on the baking sheets for 5 minutes before serving alongside 1.5 cups warmed marinara sauce.