I love a good lasagna but making it can be a bit of a chore, so I decided to try out baked tortellini. Not only is this super easy and foolproof, but its also delicious, customizable and will satisfy your baked italian pasta craving.
As I mentioned above, this recipe is very forgiving and customizable. I added a little crushed red pepper to my sauce because Jason and I like the added heat but if that’s not your thing, leave it out. You can really use whatever tortellini type or sauce you have/like best.
|Prep time||5 minutes|
|Cook time||40 minutes|
|Total time||45 minutes|
- 10oz tortellini
- 1 cup marinara sauce
- 3/4 cups shredded mozzerella
- 1/4 cup chopped basil (or about 2 teaspoons dried basil)
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes
- parmesan to taste
|1.||Preheat oven to 350°f|
|2.||Lightly grease small baking dish with olive oil (about 7x11 or 8x8). Cook ravioli according to package directions until al dente, at the same time, heat up marinara sauce in pan and add basil and red pepper if using.|
|3.||Drain pasta and add to baking dish. Pour sauce over pasta. Layer cheese evenly over everything and bake in oven for about 25 minutes until cheese is bubbly and starts to brown.|