My family and I, love a good Italian meal, just in case you haven’t noticed in the 5 years that I’ve been blogging. I have so many pasta recipes that it’s not even a joke, however, everyone needs one more pasta recipe, right, right? So, my dear readers, today I am sharing Baked Tortellini -filled with prosciutto and cheese, mixed with CLASSICO® Red Sauce, and topped with an Italian cheese blend and toasted breadcrumbs. With that being said, you can seriously use any pasta. Often, I would prepare this exact meal with fettuccine, or saute a pound of ground beef, pour Classico® Red sauce over it, mix it with cooked pasta, add loads of cheese and bake for 15 minutes. The easiest and the yummiest dinner ever… The best part is, if you have “any” leftovers, pack it for work/school lunch the next day.
CLASSICO® is passionate about using the finest ingredients and they are sharing tasty recipes on their website. So, now the team at Classico challenging you to “make it your own” and share with them your tastiest recipes made of course with Classico’s delicious sauces.
The Mason jar is an important part of the rich heritage of the CLASSICO® brand as it helps to ensure each jar of sauce brings an authentic taste to your dinner table.
I love CLASSICO® sauces because they are rich in taste and so delicious, however, another reason I love CLASSICO® is that I can reUSE the glass mason jars for storage, such as cereals, shredded/grated cheese, bread crumbs, etc. My pantry and fridge look more organized. I have this awesome reCAP lid and 24 oz. CLASSICO® Mason Jar that I use for my morning smoothies – there is one more great idea for you. But, you know what? There are even Mason jar Clean up the kit lid, and Pump lid, for your CLASSICO® 24 Oz Mason jar. How awesome is that? I used one of my window cleaner, and the other one for liquid soap. My daughter uses for her DIY projects, so she keeps her bracelets and other small items in CLASSICO® Mason Jars. She even painted them to go with her room decor. She’ll share that soon on her YouTube channel.
CLASSICO® Mason jar labels are really easily removed -soak the jars in the hot water, remove the labels. Mix baking soda with cooking oil and just rub over the leftover label/glue, then wash with soapy water. It is that easy!
Also, since CLASSICO partnered with recap lids, now you can have an even better purpose to keep them. With holidays around the corner, I am sure you will be able to brainstorm personalized gift jars filled with some maybe granola, or spiced nuts to give to a special someone.
CLASSICO® and reCAP sent me a variety of lids that work perfectly with the 24 oz. CLASSICO® Mason Jars. Oh, and I got an amazing pasta pot, 6-Sided stainless’ steel grater, cutting board, and professional pasta fork. It was such a generous gift that I’d love to return a favor by cooking up Italian meal using their finest sauces, such as Fire roasted Tomato and garlic sauce and share it with you all.
At the end of the post, you will find details about the giveaway. Please, do check it out.
- 2 packs (12 Oz each) Tortellini (depending on your baking dish)
- 1 jar CLASSICO®24 Oz Red Sauce (any that you prefer)
- 8-10 Oz Italian Cheese Blend
- 1 cup (or more) Panko Breadcrumbs
- 1 tbsp. Oil
- 2 tsp. Italian Herb Blend/seasoning
- Boil Tortellini according to package -Boil water, add a generous amount of salt, and add Tortellini (or any other pasta). When Tortellini floats on the top, they are usually done, 4-5 minutes of boiling (you can always taste and see if they are done before draining).
- Preheat the oven at 400F (200C).
- In the oven safe baking dish, add a few tablespoons of CLASSICO® Red Sauce -I used Fire roasted tomatoes and garlic. Spread equally on the bottom of the baking pan, then add cooked Tortellini.
- Add more sauce, and slightly mix it to cover each piece.
- Sprinkle cheese, just a bit, then gently mix to get the cheese all around Tortellini. Add the rest of the cheese on top, covering the Tortellini completely.
- Preheat the saute/frying pan with oil, add panko bread crumbs and just lightly let them get toasted (About 2 minutes on medium high temperature). Add Italian Herb blend/seasoning and mix for just a few minutes.
- Add toasted breadcrumbs on top of the cheese and bake the dish for about 15-20 minutes in the preheated oven.
- Like I said, you can use any pasta for this, even ravioli. You can add cooked chicken
- (Shredded/pulled apart leftovers work fine), Sauteed, lightly seasoned ground beef works fantastic with this.
- You can add steamed vegetables. I kept it simple, but ever so often I’d add blanched broccoli, or spinach.
- YOU can use microwave safe dish, and since everything is cooked, just heat it in the microwave for about 4-5 minutes, or until the cheese looks completely melted.