Tomato and Sirloin Tortellini Bake – Rachael Ray

Ingredients

• 2 pounds fresh or frozen ricotta-filled tortellini
• Salt
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 pound ground sirloin
• 1 small onion, grated
• 3-4 cloves garlic, finely chopped or grated
• 2 carrots, peeled and grated
• 1 can whole plum tomatoes (28 ounces)
• 6 leaves basil, torn
• Salt and ground black pepper
• 1/2 cup shredded Asiago cheese
• 1/2 cup grated Parmigiano Reggiano
• 1/2 cup shredded mozzarella cheese