Summary

Ingredients

• 500 g tortellini from the coolin shelf
• 500 g minced meat, half and half
• 2 onions)
• 3 clove (s) garlic
• 1 leek
• 1 red pepper (s)
• 150 g zucchini
• 2 packs tomato (s), mashed
• 375 g mozzarella
• rosemary
• thyme
• salt
• Pepper, freshly ground
• Herbs, Italian
• olive oil

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Instructions

1. Cook the tortellini according to the instructions on the packet and then drain well.
2. In the meantime, peel the onions and cut into small cubes. Peel the garlic and set aside. Wash the bell pepper and cut into small cubes, wash the zucchini and leek as well and cut into thin slices and set aside for the time being.
3. Heat the oil in a pan and then fry the onions in it until translucent. Then add the minced meat and stir-fry loosely and into individual pieces. Meanwhile, season the whole thing with salt and pepper.
4. Then the bell pepper, the zucchini and the leek are added and everything is left to steam for about 10 minutes, stirring occasionally.
5. In the meantime, add the garlic through the garlic press. Then the pureed tomatoes and herbs are added. The whole thing is then simmered for about 5 minutes and seasoned with salt, pepper and the herbs.
6. Then you put the cooked tortellinis and the sauce with the vegetables in a baking dish and mix everything together well.
7. Cut the mozzarella into thin slices and pour over the tortellini sauce mixture and then bake all of them together at 200 degrees in the oven for 20 minutes.