Creamy Baked Tortellini Ragu

Heat Olive Oil in a large skillet or Dutch oven over medium-high heat. Add Ground Beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

Add the chopped Onion, Carrot, Celery, and minced Garlic to the skillet. Cook until the vegetables have softened, about 5 minutes.

Stir in the Passata and fresh Basil. Season with Salt and Pepper to taste. Bring to a simmer, then reduce heat to low, cover, and cook for at least 15 minutes, stirring occasionally. For a richer flavor, simmer for up to 1 hour.

While the ragu is simmering, bring a large pot of salted water to a boil. Add the Tortellini and cook according to package directions until al dente.

Drain the Tortellini and mix with the ragu.

Stir in the Mascarpone Cheese and Parmesan Cheese. Add a splash of the reserved pasta water if needed to create a creamy sauce that coats the Tortellini.

Top with the Mozzarella and Parmigiano. Bake at 450°F until golden, about 10 minutes but watch it.

Serve immediately.