Baked tortelloni is a bit like a baked lasagna - it's got pasta, mince in the form of Italian sausage, tomato sauce and of course a cheesy parmesan top.
1tablespoonextra-virgin olive oil
4good-quality organic Italian sausages (salsiccia), casings removed and crumbled
2/3cupdry white wine(160 ml)
1large carrot,finely chopped
1pointed sweet red pepper,finely chopped
425gjar organic puréed tomatoes(passata)
1/4cupwater(60 ml) (optional: depending on how saucy you like your pasta; I opted for saucy)
sea salt and freshly ground pepper,to taste
500gpackage of fresh tortelloni filled with cheese
1/2cupgrated parmesan(50 g)
Using a large, heavy sauté pan or saucepan heat the oil over medium heat. Add the shallots, garlic and pancetta and cook, stirring frequently, until the shallots begin to soften, about 2-3 minutes. Add the Italian sausages to the pan and sauté, breaking it up with the back of a wooden spoon, until it’s no longer really pink, about 10 to 12 minutes.
Add wine, sauté for 2 minutes, then add the carrot and red pepper; stir to combine.
Add the puréed tomatoes, water and oregano; stir to combine and continue to cook until sauce simmers (about 3-4 minutes); reduce the heat to medium-low. Season with salt and pepper, according to taste. Simmer for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
TIP: use the water to rinse out the remains in the glass of puréed tomatoes.
Meanwhile, preheat oven to 375°F / 190°C.
Add the tortelloni to a large casserole dish, pour the sauce over and mix thoroughly. Sprinkle with half of the parmesan cheese. Bake, covered, for 10 minutes.
Stir casserole, sprinkle with the remaining cheese and bake 10 minutes longer, uncovered, or until pasta is tender. If you would like a crisper top, broil for the last 3-4 minutes.
Italian sausages (salsiccia) are available sweet or spicy. Try a mix OR if serving kids, use the milder version for this baked tortelloni recipe.
I like to use a manual hand chopper to mince my shallots, carrots, and red pepper. If you don't have one of these handy gadgets then just finely chop the vegetables.
I also use a fresh store-bought tortelloni (REWE Tortelloni 4-Käse) which only requires 2 minutes cooking time, so it is not necessary to boil the pasta beforehand. In case you are wondering what tortelloni is... it's simply the bigger version of tortellini.