Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 (28 ounce) can crushed tomatoes (794 g)
  • 1 (15 ounce) can tomato sauce (425 g)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon tomato paste (15 ml)
  • 1/2 cup (120ml) dry red wine (optional)
  • 20 ounces (567 g) refrigerated cheese tortellini
  • 1 (15 ounce) container ricotta cheese (425g)
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese (30 g)
  • 2 cups (approx. 225g) shredded mozzarella cheese, divided

Instructions:

  1. Heat olive oil in a large skillet. Sauté onion and garlic until softened.
  2. Stir in crushed tomatoes, tomato sauce, tomato paste, red wine(if using), oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  3. Preheat oven to 375°F (190°C).
  4. In a mixing bowl, combine ricotta cheese, egg, and Parmesan cheese.
  5. Spread a thin layer of tomato sauce in the bottom of the baking dish. Top with half of the tortellini, then spread the ricotta mixture evenly over the tortellini. Pour remaining tomato sauce over the ricotta. Sprinkle with 1 cup of mozzarella cheese.
  6. Bake for 25-30 minutes, or until golden brown and bubbly, and internal temperature reaches 165°F.
  7. Let the casserole rest for 10 minutes before serving.