Pre heat the oven at 400 F

Heat the oil in a large non stick skillet and saute onions on high heat until glassy, about 2 minutes.

Add the rest of the vegetables and roast for 10 minutes until just a little soft but still crunchy.

Meanwhile cook the tortellini. Bring 60 oz water to a rolling boil and add tortellini. Boil for about 2 minutes (3-4 if the pasta was frozen). When ready, strain through a sieve and discard the water.

In another non stick skillet, add the cooked tortellini, olive oil and the pasta sauce.

Add all the herbs, salt and pepper and cook on high for about 2 minutes. 

Add salt and pepper to taste (you might not even need to add salt)

Transfer the roasted vegetables and the cooked tortellini to a large baking dish.

In a medium bowl, whisk the eggs until foamy.

Add the sour cream and whisk to incorporate well.

Pour the sour cream mixture over the veggie and tortellini and mix to coat.

Bake for 20 minutes or until the top gets a golden crust