Five Cheese Tortellini Bake

Crispy on top and juicy inside

Serves 6 to 8 people

Ingredients:

·        2 (28 ounce) cans of crushed tomatoes

·        1 tablespoon of tomato paste

·        2 small carrots

·        4 tablespoons chopped fresh parsley

·        1 teaspoon dried oregano

·        ¼ teaspoon onion powder

·        1 teaspoon salt

·        ¼ teaspoon ground black pepper

·        1 teaspoon black truffle oil

·        5 tablespoons of olive oil

·        ½ cup white wine

·        3 lbs. of fresh or frozen five cheese tortellini

·        4 cups of freshly grated mozzarella cheese divided

Directions:

In a large saucepan, mix all ingredients above (except the last two).  Heat it to a slight boil and turn it down to simmer.  Cover with a wooden spoon between the pan and the cover as a vent.  Simmer for at least 1 hour.

In an oversized saucepan, fill it with water and set it on the rimmer to bring to a boil.  Once boiling add 3 lbs of tortellini.  Cook the tortellini on medium high until al dente.  Drain the tortellini into a colander.

Mix the tortellini and half the mozzarella into the saucepan.  Pour this mixture into a 14x9 inch glass Pyrex dish and top with the remaining mozzarella.

Place in a pre-heated oven at 350 degrees for 20-25 minutes with the oven rack a third way up.  After 20-25 minutes, leave the rack where it is but turn on the broiler, and broil for 3-5 minutes or just until slightly golden brown.

Remove and serve.