Tortellini in Tomato Mascarpone Sauce

If you're like me, your freezer tends to get jammed pack with food. Of course it's all food to serve specific purposes overtime, but then you forget about it and it somehow falls to the back and risks freezer burn. Somewhere along the way I bought a package of tortellini and when I discovered it, I wanted to get a little creative and find a way to use it.  It was a weeknight and I wanted to whip something together quickly without making another run to the grocery store. Fortunately, I had some extra ingredients left from pizza and cheesecake making, so I threw it together and created this not so pretty, but tasty dish! 

1, 16oz. package Fresh or Frozen favorite Tortellini

Sauce:

1, 24oz. jar favorite marinara sauce 

1, 14.5 can petite diced tomatoes, drained 

4oz. Mascarpone cheese

small handful fresh basil leaves, torn (optional)

1/2 c. fresh grated Parmesan cheese

1 package shredded mozzarella cheese or 1 ball fresh mozzarella, sliced

• Preheat oven to 400 and grease a large baking pan with non stick cooking spray. 
• In a large pot of salted water, cook tortellini according to package directions. Drain. 
• Meanwhile, in a large bowl, whisk together favorite marinara sauce with Mascarpone cheese to incorporate. 
• Once mixed, stir in drained, diced tomatoes and basil leaves. 
• Pour cooked tortellini into bowl with sauce and toss gently to coat. 
• Pour coated tortellini into baking pan. 
• Sprinkle parmesan cheese over top of tortellini in an even layer. 
• Sprinkle shredded mozzarella cheese over top in an even layer or if using fresh mozzarella, lay slices over top to cover. 
• Bake 20-20 minutes or until cheese is melted and lightly browning around edges. 
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Inspired by but with variation from Giada de Laurentii's "Everyday Pasta" cookbook.