Ingredients:

  • 1 pound (450g) cheese tortellini (fresh or frozen, but thawed if frozen)
  • 1 tablespoon (15ml) olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 1 (15 ounce / 425g) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 15 ounces (425g) ricotta cheese, whole milk or part-skim
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 2 cups (225g) shredded mozzarella cheese, divided

Instructions:

  1. Heat olive oil in a large skillet. Sauté onion until softened. Add garlic and cook until fragrant. Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer to let the flavors meld.
  2. In a mixing bowl, combine ricotta cheese, egg, and Parmesan cheese. Season with salt and pepper.
  3. Spread a thin layer of tomato sauce in the bottom of the baking dish. Arrange half of the tortellini in a single layer. Dollop half of the ricotta mixture over the tortellini. Sprinkle with one-third of the mozzarella cheese. Pour half of the remaining tomato sauce over the cheese. Repeat layers: tortellini, ricotta, mozzarella, and sauce.
  4. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Bake in a preheated oven until bubbly and golden brown.
  5. Let the casserole cool slightly before serving. This allows the cheese to set a little and makes it easier to slice. Cheesy Tortellini Casserole: The Flavors