Summary

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

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Instructions

1. Clean the peppers and cut into large pieces. Peel and dice the onion. Peel the garlic and press it through a press.
2. 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.
3. Put the tortellini in plenty of boiling salted water and cook for about 1 minute. Drain.
4. 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.
5. Then bake in a preheated oven at 200 ° C top / bottom heat (convection: 175 ° C) for about 20 minutes. Serve hot.