Yummy Baked Tortellini | Cooking Professionally

Ingredients

• 1 (28-ounce) can crushed fire-roasted tomatoes
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 3/4 teaspoon kosher salt
• 1/2 cup water
• 18 ounces refrigerated cheese tortellini
• fresh ground black pepper, to taste
• 2 cups spinach, chopped
• 1 1/2 cups whole milk mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated
• 2 tablespoons Italian panko breadcrumbs