Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large pot, bring water to a boil and add the frozen cheese tortellini. Cook for about 3-5 minutes until al dente, then drain and let cool.

In a bowl, mix panko bread crumbs, grated Parmesan cheese, and chili flakes.

Melt the butter, dip each tortellini in it, then roll in the panko mixture. Arrange on the baking sheet.

Bake for about 15 minutes, until golden brown and crispy.

Drizzle with melted butter and sprinkle with Italian parsley before serving with marinara sauce.