• Heat the olive oil in a large, deep skillet or pan over medium-high heat. When the oil is hot, but not smoking, add the sausage. Cook for 4-5 minutes until browned. Stir frequently while breaking up any large pieces with a wooden spoon or spatula.
• Add the pasta sauce and the Italian seasoning to the to the sausage. Let it come to a simmer. Then, lower the heat to medium-low, cover, and cook for 25-30 minutes.
• Stir the sauce occasionally and keep it at a simmer. Raise or lower the heat as needed.
• Make the breadcrumbs topping and boil the tortellini while the sauce cooks. Prepare the tortellini last so they don’t sit out too long and start to stick.
• Melt the butter in a non-stick skillet over medium heat. Add the breadcrumbs and stir until they are coated with the butter. Take the skillet off the heat.
• Cook the tortellini using the package directions for al dente. Remember to add salt to the boiling water to season the pasta. Drain well when done.

Build the tortellini bake

• Preheat the oven to 350°F
• Let everything cool down some before handling so it is not simmering and steaming.
• Use a baking dish (oven-safe casserole dish) that is at least 11x7x2 inch (2.3 quart).
• Add about ⅓ of the sauce on the bottom of the dish. Spread it so that it covers the surface.
• Place half the tortellini over the sauce arranging it so it covers the entire surface.
• Top the tortellini with half of the remaining pasta sauce.
• Sprinkle half the shredded mozzarella over the sauce.
• Make the top layer by arranging the remaining tortellini pasta over the cheese. Top with the remaining sauce. Sprinkle the remaining cheese and top with the prepared breadcrumbs.
• Bake (uncovered) for 30 minutes until golden on top and bubbly on the edges.
• Let it rest for 10-15 minutes before serving.