BAKED TORTELLINI: 20 oz. of tortellini, cheese-filled; 15 oz. of Alfredo sauce, prepared; 4 oz. of prosciutto, minced; 8 oz. mozzarella cheese, shredded. Prepare tortellini 1-2 mins less than instructed. Fry prosciutto & drain. Combine tortellini, prosciutto, and alfredo sauce in baking dish; then top with mozzarella. Bake 400 degrees for 20 mins or until cheese starts to brown.
2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum) 1/4 cup fresh basil leaves 1 tablespoon flat-leaf parsley 1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired 1/4 cup extra-virgin olive oil, plus more for drizzling Coarse salt and freshly ground pepper 1 pound spaghetti or spaghettini Grated Parmesan cheese, for serving (optional)
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