6 servings
2 cups tomato sauce
or marinara sauce
⅓ cup Mascarpone
or cream cheese, in a pinch, cheese
2 tea fresh flat-leaf parsley
chopped
2 tea fresh thyme
chopped
2 tea fresh basil
chopped
1 pound cheese tortellini
2 oz shredded mozzarella
to taste
¼ cup Parmesan cheese
or to taste, freshly grated
Bring a large pot of salted water to a boil for the tortellini.
Lightly oil an 8x8x2-inch baking dish or 4-5 individual gratin dishes.
In a large bowl, whisk together the marinara sauce, mascarpone cheese, parsley, basil and thyme.
Cook the tortellini until just tender or al dente, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat.
Transfer the tortellini mixture to the prepared baking dish or dishes. Top with the grated parmesan cheese and mozzarella cheese.
Bake 30 minutes. If you have trouble with the cheese burning, instead cover the dish or dishes with tin foil and bake for 20 minutes, then remove the foil and bake uncovered until the sauce bubbles and the cheeses melt on top, about 10 minutes longer.