Tortellini bake with tomato sauce and mozzarella

Method

1. Preheat the oven to 200 °C conventional or 180 °C fan. Get out a baking dish of about 20 × 25 cm. Drain the mozzarella and tear it into small pieces.
2. Cook the tortellini in lightly salted water for slightly less than the time on the package. For fresh pasta with a very short cooking time, it is enough to take it out shortly before the end. Set aside a little cooking water and drain the tortellini.
3. Warm the Sugo al Basilico in a pot. If it is very thick, stir in up to 50 ml of cooking water. The sauce should coat the tortellini but not be watery. Gently mix the pasta and warm sauce in the dish.
4. Spread the mozzarella over the top and bake on the middle rack for about 20 minutes. It is done when the sauce bubbles hot in the centre too and the cheese is lightly browned. Depending on your oven, bake a few minutes longer.
5. Let it rest briefly, sprinkle with fresh basil if you like and divide into three portions.