Tortellini Pasticcio

Tortellini alla Panna is a classic Northern Italian preparation of meat filled Tortellini tossed in a cream sauce.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 4  tablespoons unsalted butter
• 1 1⁄2 cups heavy cream
•  salt
• 1  lb  tortellini
• 3⁄4 cup  freshly grated parmagiano-reggiano cheese
• 1 1⁄2 cups  bolognese sauce

Directions

1. 1.Preheat the oven to 400°F
2. 2.Add the butter, cream and salt to a large sauté pan, turn the heat on to medium and melt the butter into the cream. Bring to a simmer and cook until slightly thickened, about 1 minute. Take off the heat.
3. 3.Bring a large pot of salted water to a boil and add the tortellini. Cook until the tortellini are slightly underdone, 3-5 minutes. Drain well.
4. 4.Place pan with butter and cream back over medium heat. Add the tortellini and Parmagiano-Reggiano cheese and stir gently until cheese is melted and tortellini are well coated with the sauce.
5. 5.Coat the bottom of a round or oval baking dish with 1 cup of the bolognese sauce. Add the tortellini with the cream sauce to the dish, then make a circle on top of the tortellini in the center with the remaining half cup of bolognese sauce, leaving about 1 inch around the edges uncovered.
6. 6.Place the baking dish in the oven and cook for 15 minutes, until the cream sauce is starting to bubble around the edges.