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Cheesy Tomato Basil Baked Tortellini with Parmesan Pepper Crumb Topping close up photo

Cheesy Tomato Basil Baked Tortellini with Parmesan Pepper Crumb Topping

Cheesy Tomato Basil Baked Tortellini with Parmesan Pepper Crumb Topping - A simple but delicious baked pasta dinner that's sure to make it's way into your regular dinner rotation.
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6 to 8 servings
Author Barry C. Parsons

Ingredients

  • 4 cupscrushed canned tomatoes
  • 2 tbspolive oil
  • 4 clovesgarlic minced
  • 1/2 tsp salt
  • 1/2 tspblack pepper
  • pinchbrown sugar
  • 2 tbsp balsamic vinegar
  • 1/2 cup chopped fresh basil
  • 1/2 cup finely grated asiago cheese or Parmesan
  • 2 cups grated mozzarella cheese
  • 1 cup bread or cracker crumbs
  • 2 tbsp olive oil or melted butter
  • 2 tsp freshly ground black pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 1 lb packagecheese tortellini
  • 3-4 cooked chicken breasts diced

Instructions

  1. In a medium saucepan over medium flame, heat the 2 tbsp olive oil and add the minced garlic. Saute for a minute.
  2. Add the crushed tomatoes, salt, pepper, brown sugar and balsamic vinegar.
  3. Simmer for about 20 minutes or until the sauce reduces and begins to thicken.
  4. Remove from heat and stir in the fresh basil and asiago cheese.
  5. Cook the tortellini in salted water and boil for 10 minutes or according to the package directions.Drain.
  6. Stir the drained tortellini and diced chicken into the sauce.
  7. Sprinkle on the grated mozzarella.
  8. Pour the pasta and sauce into a greased casserole dish.
  9. Toss together the bread or cracker crumbs, olive oil (or melted butter), grated Parmesan and 2 tsp black pepper. Sprinkle evenly over the top of the mozzarella.
  10. Bake in a preheateded 375 degree F oven for about 35 minutes or until the crumbs are golden brown and the sauce is bubbling.