1 lb. tortellini pasta, uncooked
1 (15 oz.) container MAGGIO® Ricotta Cheese 
1 cup shredded mozzarella cheese 
1/4 cup shredded parmesan cheese 
1/4 cup shredded romano cheese 
1/2 cup milk
1 can (14.5 oz.) diced tomatoes with Italian herbs
1 8 oz. can tomato sauce
1/3 cup fresh parsley, chopped
1/3 cup fresh basil, chopped


Preheat oven to 350° F. Cook pasta as directed on package; drain. Stir together ricotta, 1½ cups shredded mozzarella, parmesan, romano and the milk in a large bowl; stir in pasta and remaining ingredients. Spoon mixture into greased 2- to 3-quart baking dish (approximately 12" x 9"). Sprinkle with remaining mozzarella cheese. Bake for 30 minutes; serve warm.
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