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In a medium saucepan over medium flame, heat the 2 tbsp olive oil and add the minced garlic. Saute for a minute.
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Add the crushed tomatoes, salt, pepper, brown sugar and balsamic vinegar.
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Simmer for about 20 minutes or until the sauce reduces and begins to thicken.
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Remove from heat and stir in the fresh basil and asiago cheese.
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Cook the tortellini in salted water and boil for 10 minutes or according to the package directions.Drain.
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Stir the drained tortellini and diced chicken into the sauce.
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Sprinkle on the grated mozzarella.
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Pour the pasta and sauce into a greased casserole dish.
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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.
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Bake in a preheateded 375 degree F oven for about 35 minutes or until the crumbs are golden brown and the sauce is bubbling.