Bring a large pot of salted water to a boil and cook the tortellini until just tender but still slightly firm.

Drain the tortellini well and let them cool for a few minutes so excess moisture evaporates.

Add flour to one bowl and whisk together the eggs and milk in another bowl until smooth.

Combine breadcrumbs, Parmesan cheese, oregano, garlic powder, chili flakes, salt, and black pepper in a third bowl.

Coat each tortellini piece lightly in flour, then dip into the egg mixture until fully covered.

Roll the tortellini in the breadcrumb mixture, pressing gently so the coating sticks evenly.

Arrange the coated tortellini on the prepared rack with space between each piece.

Drizzle olive oil lightly over the tops to encourage even browning.

Bake for 15–18 minutes until golden brown, crispy, and fragrant.

Warm the marinara sauce in a small saucepan while the tortellini bakes.

Sprinkle the baked bites with fresh parsley and extra Parmesan before serving hot with marinara dip.