Cook the Tortelloni in a pot of salted boiling water according to package instructions, and drain. In the meantime, heat the Meat Lovers Sauce in a large skillet and add the tomatoes. Simmer uncovered for 3 minutes, stirring occasionally, then add the Tortelloni and toss to combine. Top with grated Parmigiano Reggiano cheese and fresh basil leaves.
Rub each baguette slice with the raw garlic, then brush thoroughly with olive oil and sprinkle lightly with salt and parsley.
Divide the Tortelloni among plates, drizzle with extra oil and serve with the crostini on the side.