Roasted tomato sauce and mozzarella tortellini 

Baked tortellini with lots of tomato sauce and mozzarella, a faster and no less tasty variant of the classic baked pasta with béchamel. Almost a Sunday dish. But for simplicity and speed you can prepare it any day of the week. Well. Very delicious! My mouth is watering just talking about it. Prepare the sauce and half the job is done. And if, like me, you use fresh meat tortellini, they cook in just over a minute. Just read the preparation below to find out how easy it is to prepare baked tortellini with mozzarella. You can also prepare them a little in advance, then warm them up a few minutes before serving. Because you know, baked pasta becomes even better if it rests.

Baked tortellini with tomato and mozzarella are a delicious, complete first course, an excellent substitute for the classic baked pasta. I used fresh tortellini with San Daniele ham... Really delicious! I won't write anything else because they are all to be tasted, I just suggest you try them. And this really is. Try it.

Tortellini with tomato sauce are a perfect first course for Sunday lunch, but they can also be served on special occasions such as parties or anniversaries. It is not a very quick dish to prepare if you start from the preparation of tortellini but it can be made faster using ready-made tortellini. In any case, it will be a dish with a very rich flavor, which everyone will like, even the little ones. It is therefore a perfect dish to serve to your guests but also to your family and which, depending on the case, can be offered in many different variations by adding other ingredients or replacing some according to your tastes.

So let's see together how to prepare this first course.

Ingredients for 6 people

For the sauce:

1/2 onion

1 carrot

1 clove of garlic

700 g of rustic tomato puree

half bottle of water

2 tablespoons concentrated tomato

2 teaspoons of salt

2 teaspoons of sugar

fresh basil

Pepper

extra virgin olive oil

Furthermore:

2 mozzarellas of 100 g

500 g fresh meat tortellini

extra virgin olive oil

40 g of grated Parmesan

Preparation

Let's start by preparing the sauce. Chop the onion, garlic and carrot. Heat a saucepan with a drizzle of oil and brown the sautéed mixture. Pour the rustic tomato puree, then the water (half of the same bottle as the tomato puree), add the tomato puree, salt, sugar and pepper. Cover with the lid and cook over low heat for about 25 minutes. When almost cooked, add a few basil leaves and leave to cool. Separately, boil salted water for the pasta. As soon as it boils, throw away the tortellini. Cook for about half the time indicated on the package (for fresh pasta it will take about 1 minute). Drain the pasta and pass it under very cold running water to stop the cooking. Drain the water then mix it with the sauce. Cut the mozzarella into very small pieces and mix everything together. Oil the bottom of a pan and pour the pasta with the sauce. Sprinkle with grated cheese, lightly drizzle with oil and bake at 200 degrees for about 10/15 minutes. If you like the surface au gratin, cook for a few minutes on the grill before taking out the pan and serving the baked tortellini with tomato and mozzarella.