2 tbsp. extra-virgin olive oil
1 onion, chopped
3 garlic cloves, minced
1 lb. ground beef
1/2 c. red wine
2 tbsp. tomato paste
1 (28-ounce) can crushed tomatoes
1 tbsp. oregano
1/4 tsp red pepper flakes
kosher salt
Freshly ground black pepper
2 9-oz packages refrigerated cheese tortellini
8 oz. mozzarella cheese, grated (about 2 cups)
2 tbsp. grated Parmesan cheese
1/4 c. torn basil, for garnish
Preheat oven to 350 degrees F. Grease a medium casserole dish. Heat 2 tablespoons olive oil in large pot over medium heat. Sauté onion until they are soft. Add the garlic and cook until fragrant, about 30 seconds. Add the beef and cook, stirring occasionally, until no longer pink and drain the fat. Pour in wine and simmer 2 minutes. Add the tomato paste, crushed tomatoes, oregano, red pepper flakes, salt and pepper. Bring mixture to a simmer and cook until slightly reduced, about 10 minutes. Add tortellini to prepared baking dish. Pour the meat sauce on top and stir so that pasta is evenly coated. Top with grated mozzarella and sprinkle with Parmesan. Cover with foil and bake until the cheese is melted and the pasta is cooked through which take about 25 minutes. Remove foil and bake 5 more minutes. Garnish with basil.
