½ package Barilla Cheese & Spinach Tortellini
½ cup milk
1½ cups Italian bread crumbs
½ cup Barilla Roasted Tomato Sauce
2 tablespoons homemade pesto dipping oil
¼ cup fresh mozzarella, diced
Oil for frying
Bring a large pot or water to a boil, add tortellini and cook according to package directions. Drain pasta. Transfer pasta to bowl, and toss in 1½ tablespoons oil to prevent sticking. Place pasta in fridge for 1 hour to overnight.
Heat deep fryer to 350 degrees F OR heat oil in a medium pot over medium-high heat. In a bowl, beat together egg and milk. Place bread crumbs in a separate bowl. Place a few tortellini in the milk mixture, shake off excess liquid and then place pasta in bread crumbs. Toss to coat. Transfer coated pasta to fryer basket/hot oil. Fry until golden brown. Remove from oil to a paper towel lined plate. Repeat until all tortellini are fried.
Smear tomato sauce over the bottom of your serving platter. Pile tortellini over tomato sauce. Top pasta with mozzarella, and drizzle with pesto oil. Serve family style