Tortellini – Casserole with Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g paprika (s), colored
- 1 medium onion (s)
- 2 cloves garlic)
- 3 tablespoon olive oil
- 1 teaspoon oregano, dried
- 500 g tomato (s) (can), diced
- 125 ml vegetable stock
- 500 g tortellini, fresh (coolin shelf)
- 125 g sheep cheese
- 30 g parmesan cheese
- salt
- pepper from the grinder
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Clean the peppers and cut into large pieces. Peel and dice the onion. Peel the garlic and press it through a press.
- Heat olive oil in a pan. Fry the peppers in it for 2-3 minutes. Add onions and garlic and fry briefly. Season with salt, pepper and oregano. Add the chopped tomatoes and stock. Then bring to the boil and simmer for 4-5 minutes.
- Put the tortellini in plenty of boiling salted water and cook for about 1 minute. Drain.
- Season the sauce again with salt and pepper and mix together with the tortellini. Put everything in a greased baking dish and sprinkle with crumbled sheep cheese and parmesan.
- Then bake in a preheated oven at 200 ° C top / bottom heat (convection: 175 ° C) for about 20 minutes. Serve hot.
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