Aunt Cindi actually asked for a copy of the recipe before she left that evening, which left me pretty shocked. I was almost afraid to let her in on the secret of the frozen tortellini, but she didn’t even seem to care at all. Either she’s turning over a new leaf, or I’m not remembering her the way I should be. In any case, she is welcome to come back to my house anytime she wants. It was actually very pleasant, and even kind of fun to have her around. Check out what they are saying about this recipe over at Group Recipes:
“OMG! I love this recipe. It is so quick and easy, because you use pre-made tortellini. Yet, it tastes like it came from a restaurant.”
This is one of the fastest Italian dishes you can make… and it’s great!
Ingredients
Bertolli olive oil
2 cups Ragu marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1 pound purchased Buitoni cheese tortellini
2 ounces thinly sliced smoked mozzarella
1/4 cup freshly grated Parmesan
Instructions
Preheat the oven to 350 degrees F.
Lightly oil an 8 by 8 by 2-inch baking dish.
Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend.
Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain.
Add the tortellini to the sauce and toss to coat.
Transfer the tortellini mixture to the prepared baking dish.
Top the mixture with the smoked mozzarella and Parmesan.
Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.
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Quick Tip: This can also be done in the crock pot!
Thanks again to Group Recipes for this scrumptious recipe.
