Tortellini al forno filanti

Ingredienti

• 4-5 cloves garlic (minced)
• 6-8 ounces grape or cherry tomatoes (halved)
• 1-2 tablespoons extra-virgin olive oil
• Salt and pepper to taste
• 1 28-ounce can crushed tomatoes
• 1 teaspoon sugar
• 2 teaspoons Italian seasoning
• Pinch red pepper flakes
• Pinch baking soda (to neutralize the acid)
• 20 ounces refrigerated tortellini
• 8 ounces mozzarella cheese (freshly grated)
• 1/4 cup Parmesan cheese (freshly grated)

Preparazione

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   While the water is heating, heat the olive oil in a large, oven-safe skillet (if possible.) Add tomatoes and garlic and season with salt and pepper. Cook 4-5 minutes, stirring frequently, until the tomatoes begin to burst.

3. 3

   Add remaining sauce ingredients and bring to a simmer, then cover and reduce heat. Season with salt and pepper to taste, then simmer, covered, stirring occasionally.

4. 4

   Preheat oven to 400 F.

5. 5

   Add the tortellini to the boiling water and cook according to package directions. Remove the sauce from heat. Drain the tortellini and transfer to the sauce pot or use a slotted spoon to remove the tortellini from the water and add to the sauce. Stir gently to combine, then top with the shredded mozzarella and Parmesan. Place the pan in the preheated oven and bake for 4-5 minutes or until the cheese is melted and bubbly. Serve immediately.