Baked Tortellini Casserole

• 20 ounces, weight Fresh Tortellini (I Use Buitoni)
• 1 jar Marinara (I Use Ragu), 1Lb. 8 Oz. Size Jar
• 1 Tablespoon Italian Seasoning
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 1 cup Shredded Italian Blend Cheese (I Use A Prepacked Italian 5 Cheese Blend)
• 1 cup Shredded Mozzarella Cheese
• 13 cups Freshly Grated Parmesan

1. Preheat oven to 350 F. Spray a 9 x 13 baking dish with cooking spray and set aside.
2. Bring a large stockpot filled with water to a boil and add the tortellini.
3. If you use Buitoni refrigerated pasta like I did, boil for 4 minutes, just to par it cook.
4. Otherwise, cook your pasta according to package instructions for al dente.
5. Drain the pasta and put it into the bottom of the baking dish.
6. In another bowl combine the marinara sauce and the seasonings and mix to incorporate.
7. I used approximately 1/4 cup water to rinse the jar and added it to the sauce.
8. Pour pasta sauce over the tortellini and stir to combine.
9. Layer the cheese over the pasta.
10. Bake uncovered for 30 minutes.
11. The top should be golden and bubbly when done.
12. Serve with warm French bread and veggies or salad.
13. YUM!
14. Serves 6

tortellini, italian seasoning, garlic, salt, pepper, mozzarella cheese, parmesan

Taken from tastykitchen.com/recipes/main-courses/baked-tortellini-casserole/ (may not work)