Cheesy tortellini and fresh basil come together in this deliciously simple casserole dish. Even store-bought tomato sauce seems decadent when it’s topped with fresh mozzarella and baked to melty perfection. Serve with a pinch of red pepper flakes for an extra kick of spice.
Baked Cheese Tortellini
Serves: 8 to 10
Extra-virgin olive oil
2, 9 ounce packages store-bought cheese tortellini
1, 24 ounce jar tomato sauce
1 cup fresh basil, roughly chopped, plus more for garnish
8 ounces fresh mozzarella, shredded
Freshly ground black pepper
1. Preheat an oven to 350 degrees F, and spread olive oil on the bottom and sides of a 9 by 13-inch baking dish.
2. Boil the cheese tortellini according to package instructions in generously salted water until al dente. Drain and pour into a large bowl. Add the tomato sauce, chopped basil, half of the shredded mozzarella, a pinch of salt and few grinds of black pepper, and toss until the pasta is evenly coated.
3. Transfer the pasta mixture to the prepared baking dish and spread into an even layer. Sprinkle the top with the remaining shredded mozzarella. Bake in the oven until the cheese has melted and the sauce is bubbling on the sides, about 30 minutes. Top with a few leaves of fresh basil and enjoy.