Adjust rack to middle position and preheat oven to 425 degrees. 

In oven-ready tray, combine cream sauce base, stock concentrate, marinara, peas, garlic powder, ¼ cup water, and ¼ tsp salt. (For 4 servings, divide ingredients between two trays, using ¼ cup water and ¼ tsp salt for each tray.) 

Add tortelloni; stir to combine (for 4, divide tortelloni between two trays). Evenly sprinkle with Italian cheese blend. 

Coat one side of a piece of aluminum foil (two pieces of aluminum foil for 4 servings) with nonstick cooking spray. Cover tray tightly with foil, coated side down.

Bake on middle rack (be sure your oven has preheated!) until tortelloni are al dente and cheese has melted, 25-30 minutes. (For 4, bake two trays side by side on middle rack.)

While tortelloni bake, in a small bowl, combine panko, 1 TBSP olive oil, ¼ tsp salt, and pepper (2 TBSP olive oil and ½ tsp salt for 4 servings). 

Once tortelloni are done baking, remove from oven. Heat broiler to high. Carefully remove and discard foil from tray (watch out for steam!). 

Evenly top tortelloni bake with seasoned panko. Return tray to middle rack and broil until panko is golden brown and crispy, 2-3 minutes.

Divide tortelloni bake between shallow bowls and serve.