Morphine: It's What's For Dinner

Last weekend, I actually had two days off in a row, which is a rare occurence for me lately.  Given this "Get Out of Dodge" pass, I hit the highway and made it to Cambridge in record time.  Sunday was Octoberfest in Harvard Square, and one of the bands I got to see perform was Vapors of Morphine.  Great music, fabulous friends, beer gardens and gorgeous weather made for a splendid day.  
What this all means is this: when I got home Monday evening, I needed a meal that was quick and easy to prepare, and didn't require a whole lot of thought.  Enter the Tortellini Bake.  It may not be the most interesting or culinarily daring meal, but it wins points for taste and efficiency. And that counts for something, right?
All that you need is a bag of fresh tri-color cheese tortellini (you have to get this one, because it looks healthier than the regular kind), a can of tomato puree, some fresh spinach, and some cheese.  Oh, and an onion and basil, if possible.

Spinach, because anything you add it to becomes that much healthier, right?
Just throw it in a skillet with a little water to quickly wilt it.
Then cool, squeeze, chop, and Popeye!  You've got the green veg covered!

While the tortellini is boiling, get that sauce going.   Olive oil in a sauce pan, a half  yellow onion diced, a crushed clove of garlic.  After a few minutes of medium heat sauteeing, add that can of crushed or pureed tomatoes (San Marzano, if possible, because it is superlative), a sprinkle of red pepper flakes, sea salt, and ground pepper and simmer.
If I have it, I also  add a blop of basil.

Once the sauce has adequately simmered, add the tortellini and chopped spinach, and pour it all in a casserole dish.  Top with some cheese (I used pre-shredded mozzarella and parm because this is a "cheat meal", so stop judging).

350 for about 15-20 minutes...gooey and delicious.  

Relatively painless.  Not too many pans, and it makes good left-overs.  Would Julia approve? Absolutely. (Well, she might draw the line at the pre-shredded cheese. And she would be unquestionably justified in doing so.  I have found that the pre-shredded stuff does not taste as good or melt in quite the same way; but when convenience is at stake, it's there for you.)

Getting back to the beginning of this piece, my soundtrack while putting this together was music by the band Morphine (from whence Vapors of Morphine arose).  Don't know them?  Then check them out.  Both bands. Click on their names for more info.

Oh, and this is how I add basil when the actual herb is not in season...

It's in the produce aisle, with all of the "fresh" herbs.
Trust me, this stuff is magical.  And much better than the out-of season herbs it sits next to.

*Tonight's meal was made even more pleasant by the glass of wine accompanying it:
Capa Tempranillo.