Monday, December 22, 2008

Baked Tortellini

When I was in high school, I was a dork. My friends are probably reading this going "Was??" Ignore them, I prefer the past tense. But I was a dork. I was involved in Odyssey of the Mind, Destination Imagination (what OM became in my area after corporate struggles), Mock Trial, and, of course, FFA. Now you may say to yourself that I surely did not have time and these are certainly not related, and yet they are all related, and they all lead to this fabulous meal.
Were it not for Mock Trial, I may never have decided to go to law school. If I didn't go to law school, I would not have searched for a quick and delicious meal to keep me full through on of my class days that went until 7:15pm. Were it not for FFA I would not have come to love cheese so much and I may not have thought to top tortillini with cheese and bake it. Were it not for OM and DI teaching me "creative problem solving" and "effective use of materials" I may not have been so resourceful, and may have instead just opened a can of soup. But what can of soup can compete with warm cheese tortellini tossed with tomato sauce, topped with mozzerella and baked until browned. No soup can come close. Sorry, Campbells.
Baked Tortellini
1/3 package of dried cheese tortellini
pasta sauce to taste
about a tablespoon of milk (optional)
about a tablespoon of pesto (optional)
mozzerella cheese to taste

Preheat oven to 375. Cook trotellini according to package directions. Drain. Mix with sauce, milk, and pesto (if using). Pour into grilling pan (can double recipe and cook in 8x8pan). Top with cheese. Bake until cheese melts and begins to brown.