What's for Dinner?

Baked tortellini is one of Michael’s many favorites. This recipe is from Everyday Pasta by Giada De Laurentiis, a birthday gift from my dear friend Eddie. It’s actually really easy once you have made your tomato sauce. I follow Giada’s basic marinara recipe and usually make a large amount, so it’s ready for the next time. There's also mascarpone cheese left over and I use it to make tiramisu.

Cheesy Baked Tortellini

Serves 4

Ingredients:

• Olive oil
• 2 cups marinara sauce (store-bought or homemade; see below)
• 1/3 cup mascarpone cheese
• 1/4 cup chopped fresh flat-leaf parsley (I used 1/8 cup dried parsley)
• 2 teaspoons chopped fresh thyme (I used 1 teaspoon of dried thyme)
• 1 pound purchased cheese tortellini (I used tortellini with prosciutto)
• 2 ounces thinly sliced smoked mozzarella
• 1/4 cup freshly grated Parmesan cheese

1. Preheat the oven to 350°F. Lightly oil an 8x8x2-inch baking dish or 4 individual gratin dishes.
2. Whisk the marinara sauce, mascarpone cheese, parsley, and thyme in a large bowl to blend.
3. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes.
4. Drain and add the tortellini to the sauce and toss to coat.
5. Transfer the tortellini mixture to the prepared baking dish or dishes.
6. Top with the smoked mozzarella cheese and Parmesan cheese.
7. Cover the dish or dishes with foil and bake for 20 minutes, then remove the foil and bake uncovered until the sauce bubbles and the cheeses on top melt, about 10 minutes.

Giada's Basic Marinara Sauce

Makes about 2 quarts

Ingredients:

• 1/2 cup EVOO
• 2 small onions, finely chopped
• 2 garlic cloves, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, peeled and finely chopped
• 1/2 teaspoon sea salt, plus more to taste
• 1/2 teaspoon freshly ground pepper, plus more to taste
• 2 (28-ounce) cans crushed tomatoes
• 2 dried bay leaves

1. In a large pot, heat the oil over medium-high heat.
2. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes.
3. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper.
4. Sauté until all the vegetables are soft, about 10 minutes.
5. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour
6. Remove and discard the bay leaves.
7. Season the sauce with more salt and pepper to taste.