Preheat oven to 425°F.
Place water in a large pot over high heat, bring to a boil and cook tortellini for 2 minutes less then recommended on the package.
While water is coming up to a boil, combine cheese, bread crumb, garlic powder and olive oil in a bowl. Season with salt and pepper.
In a medium pot, warm tomato sauce.
Strain tortellini, then toss tortellini in tomato sauce with oregano and basil. Now place in a casserole dish and dollop with fresh ricotta. Sprinkle with the cheese-bread crumb mixture and place into oven.
Cook until golden brown on top, about 5 minutes. Serve with a green salad.