About the tortellini: I chose the refrigerated variety because of its "fresh pasta" flavor and texture. You can choose any variety you like. You can also use ravioli.
About the marinara: In this recipe, you create the world's easiest marinara. I make it at LEAST once per week. My boys love it because it's spiked with parmesan, which adds just enough cheesiness and creates a thick, rich sauce. That said, you can also use your favorite jarred pasta sauce.
Easy Baked Tortellini Marinara
Note: If you have an ovenproof skillet, use that to create the sauce - that way you can transfer the whole dish to the oven!
1 pound tortellini of choice
1 tablespoon olive oil
1/2 cup minced onion
2-3 cloves garlic, minced
2 cups tomato sauce
3 tablespoons grated parmesan cheese, plus more for serving
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and freshly ground black pepper
1 cup shredded mozzarella cheese
Crushed red pepper flakes for serving
Chopped fresh basil or parsley 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, heat the oil in a large skillet (ovenproof if you have one) over medium heat. Add the onion and garlic and cook for 3 minutes, until soft. Add the tomato sauce, parmesan cheese, oregano, basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and bring to a simmer. Reduce the heat to low and simmer for 5 to 10 minutes. Fold in the tortellini. Transfer the mixture to a shallow baking dish (unless you're using an ovenproof skillet) and top with the mozzarella cheese.
Transfer the dish to the oven and bake for 5 minutes, until the cheese melts. Top with crushed red pepper flakes and basil/parsley and serve with extra parmesan cheese on the side.
Serves 4
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