Preheat your oven to 350° F. and spray a 9x13" baking dish with olive oil.
Sauce:
In a large pot, heat your olive oil on medium. Add in the shallot and sauté for 2 minutes. Stir in the garlic for 30 seconds (until fragrant). Add the tomato paste and chili pepper flakes and coat shallot and cook for 5 minutes stirring constantly.
Add the vodka and stir to incorporate for a minute. Next add in the crushed tomatoes and honey. Season with salt to taste. Reduce heat to low and cook this sauce for 10 minutes, covered. Stir in the heavy cream until a smooth sauce forms. Remove the pot from heat source.
Pasta:
Cook your tortellini for 2 minutes in salted boiling water. Drain.
Assembly:
Add the tortellini, mascarpone and pesto to your sauce pot and mix to coat. Transfer to your baking dish and sprinkle with mozzarella cheese. Cover with aluminum foil and bake for 30 minutes or until warmed through. Top with parsley.
Notes
You can substitute cream cheese for the mascarpone.You can leave out the pesto. You can use jarred tomato sauce in a pinch (2 cups needed).