Summary

Ingredients

• 300 g mushrooms
• 1 small zucchini
• 1 bell pepper (s)
• 0.5 ½ onion (s)
• 500 g tortellini with cheese fillin
• 150 g Emmentaler cheese, rated
• 40 g parmesan, freshly rated
• 330 ml tomato sauce, made from cherry tomatoes
• 6 basil leaves

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Instructions

1. Wash the peppers and zucchini, clean the mushrooms. Cut the peppers into strips, halve them again in the middle. Halve the zucchini lengthways and then cut into semicircles. Cut the stalks of the mushrooms, cut the heads into slices. Dice half the onion.
2. Sweat the onions in the pan, then add the zucchini and paprika. After a few minutes, add the mushrooms to the pan and fry them. As soon as the mushrooms are well seared, deglaze with the tomato sauce. Pluck the basil leaves and add them. Add the grated parmesan. Salt carefully, as the parmesan is already very salty, pepper and then simmer for a few minutes.
3. Put the uncooked cheese tortelloni in a baking dish and cover with the sauce. Depending on how much liquid the sauce has lost during the simmering, you can add a little more water (usually 30 - 50 ml for me). Because the tortelloni are not pre-cooked, there has to be enough sauce for everyone to get something but not swim in it. The advantage is that the result is not so watery, but nice and firm and the tortelloni don`t get mushy.
4. Sprinkle with the grated Emmentaler cheese and bake in the preheated oven for approx. 20 minutes at 200 ° C top / bottom heat.
5. Tip:
6. So far I`ve only cooked the dish with the cherry tomato sauce I mentioned. This consists of 99% cherry tomatoes and has a slightly firmer, not too watery consistency, which benefits the result.