Cheesy Tortellini Casserole Recipe

1. Pre-heat oven to 400 degrees F.

Tortellini:

1. Heat a large pot with 3 quarts of water and 1½ tablespoons of salt on high heat. When the water starts to boil, add the tortellini.

2. Once the water returns to a boil, cook for an additional 2 minutes until al dente. The pasta should be cooked al dente because it will continue to cook when baked in the casserole.

3. Remove from heat and drain. Set aside.

Sauce:

1. While preparing the pasta, start on the sauce. Heat a large thick-bottomed stick-free (hard-anodized aluminum or cast iron are best) pan on medium heat.

2. Add the mushrooms. “Dry” sauté them for 5 to 10 minutes with no added fat. As the mushrooms heat, they will release water and cook in their own juices.

3. Once the mushrooms are well coated with the water that they are releasing, stir in a tablespoon of butter.

4. Add the garlic, crushed fennel seeds, and red pepper flakes to the mushrooms and cook 1 minute more.

5. Add the crushed tomatoes and the dried or fresh basil. Increase the heat to bring to a simmer, then lower the heat to maintain a low simmer for 5 minutes.

6. Add the chopped chard and cook for 5 more minutes until the chard begins to wilt. Stir in the grated Parmesan cheese. Add ½ teaspoon of salt (more or less to taste).

To Assemble:

1. Stir the cooked tortellini into the sauce and remove it from heat.

2. Spread the tortellini mixture into a 9×13-inch casserole dish in an even layer. Arrange a layer of sliced Mozzarella cheese over the top of the tortellini.

3. Cover with foil. (Either cover the casserole in a way that the foil is not touching the cheese or spread a little olive oil over the inside of the foil so that the casserole cheese does not stick to the foil while it cooks. Or use stick-free foil.)

4. Bake at 400 degrees F for 20 minutes. Remove foil and broil for 4 to 5 minutes more until the top is lightly browned and bubbly.