Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 packet tortellini spinach-ricotta (cooling shelf)
- 1 bunch spring onion (s)
- 2 clove (s) garlic or more
- 250 g mushrooms
- 1 beefsteak tomato (s)
- 1 zucchini
- 1 tube tomato paste
- 250 ml condensed milk (4%) or cream
- 1 bag / s parmesan (parmesan flakes)
- 1 packet herbs, Italian (frozen)
- Salt and pepper
- Vegetable bouillon
- sweetener or sugar
Print Recipe
Pin Recipe Instructions
- Cut the spring onions into rings, wash and drain. Clean the mushrooms, tomatoes and zucchini and cut into bite-sized cubes.
- Steam the spring onions in hot olive oil until translucent. Add the garlic. Add the diced vegetables to the spring onions and fry them. Season with vegetable stock, salt, pepper, sweetener, tomato paste and herbs, then add the condensed milk or cream.
- Put the tortellini in an ovenproof dish, sprinkle with the vegetable mixture and sprinkle with parmesan flakes.
- Bake in a hot oven at 200 ° C top / bottom heat for about 20 minutes.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below