Summary

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

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Instructions

1. Cut the spring onions into rings, wash and drain. Clean the mushrooms, tomatoes and zucchini and cut into bite-sized cubes.
2. 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.
3. Put the tortellini in an ovenproof dish, sprinkle with the vegetable mixture and sprinkle with parmesan flakes.
4. Bake in a hot oven at 200 ° C top / bottom heat for about 20 minutes.