Prepare tortellini as package instructs for al dente; drain, rinse and set aside.
Preheat oven to 375°F; coat a baking sheet with non-stick cooking spray or line with aluminum foil.
Prepare three small bowls as follows: 1: flour only; 2: eggs and milk; whisk to combine; 3: Panko, Parmesan cheese, oregano, chili flakes, salt and pepper; mix well.
Working in batches, place the tortellini in the bowl of flour; toss to coat each piece; move the pieces to the egg/milk mixture; toss to coat all sides, leaving no flour showing; move pieces to the bowl with bread crumbs mixture; toss to coat each piece.
Place the breaded tortellini on the prepared baking sheet, leaving space between the pieces.
Bake for ~20 minutes, until the tortellini is golden.
Serve with a bowl of marinara sauce for dipping.
