Whisk the sauce, mascarpone cheese, parsley and thyme in a large
bowl to blend. Cook the tortellini in a large pot of boiling salted
water until just tender, about 2 minutes. Drain. Add the tortellini to
the sauce and toss to coat. Transfer the tortellini mixture to the
prepared baking dish. Top the mixture with the smoked mozzarella
and Parmesan. Cover and bake until the sauce bubbles and the
cheeses on top melt, about 30 minutes.
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