Baked Cheesy Tortellini

A hearty and satisfying meal easy enough for a weeknight but fancy enough for company!

4-5 cloves garlic minced
6-8 ounces grape or cherry tomatoes halved
1-2 tablespoons extra-virgin olive oil
Salt and pepper to taste
1 28- ounce can crushed tomates
1 teaspoon sugar
2 teaspoons Italian seasoning
Pinch red pepper flakes
Pinch baking soda to neutralize the acid
Salt and freshly ground pepper to taste
20 oz. refrigerated tortellini something with sausage or chicken and cheese works great in this recipe, but your favorite variety will work!
8 ounces mozzarella cheese grated
1/4 cup freshly grated Parmesan cheese

Bring a large pot of salted water to a boil.
While the water is heating, heat the olive oil in a large, oven-safe skillet (if possible.) Add tomatoes and garlic and season with salt and pepper. Cook 4-5 minutes, stirring frequently, until the tomatoes begin to burst.
Add remaining sauce ingredients and bring to a simmer, then cover and reduce heat. Season with salt and pepper to taste, then simmer, covered, stirring occasionally.
Preheat oven to 400 F.
Add the tortellini to the boiling water and cook according to package directions. Remove the sauce from heat. Drain the tortellini and transfer to the sauce pot or use a slotted spoon to remove the tortellini from the water and add to the sauce. Stir gently to combine, then top with the shredded mozzarella and parmesan. Place the pan in the preheated oven and bake for 4-5 minutes or until the cheese is melted and bubbly. Serve immediately.

Author: Our Best Bites

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