Baked Tortellini with Creamy Marinara and Mozzarella

Now that's a skillet crammed with comfort! Tender, cheesy pockets of tortellini, layered in a pan with creamy marinara and stretchy mozzarella. It's that touch of cream that makes all the difference; turning traditional marinara into something just a little more velvety.

And you need very little cream to turn that tangy sauce into one that's smooth, silky and rich. In fact, you can even use fat free half and half to get the same result - a buttery mouthfeel you don't get with traditional marinara.

About the tortellini: I like to use the refrigerated variety (typically Buitoni). You can use your favorite variety - and ravioli works too!

Baked Tortellini with Creamy Marinara and Mozzarella

1 pound tortellini pasta of choice
2 cups tomato sauce, from a carton or can
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 cup half and half, regular or fat free
Salt and ground black pepper
1/2 cup shredded mozzarella cheese
Chopped fresh parsley for serving
Crushed red pepper flakes for serving

Preheat the oven to 350 degrees.
Cook the tortellini according to the package directions. Drain and cover with foil to keep warm.
Meanwhile, in a small saucepan, combine the tomato sauce, oregano, basil, onion powder and garlic powder. Set the pan over medium heat and bring to a simmer. Reduce the heat to low and simmer for 10 minutes. Stir in the half and half and cook for 1 minute to heat through. Remove the pan from the heat.
Spoon 1/2 cup of the sauce into the bottom of a baking dish or ovenproof skillet. Top with half of the tortellini. Top with half of the remaining sauce. Top with the remaining tortellini and sauce. Sprinkle the top with the mozzarella cheese. Cover with foil and bake for 10 minutes. Uncover and bake for 5 more minutes, until the cheese melts.
Sprinkle with parsley and serve with crushed red pepper on the side.
Serves 4