Tortellini in Tomato Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g tortellini with spinach and ricotta fillin
- 1 packet tomatoes, chunky, approx. 390 g
- some olive oil
- 1 cup crème fraîche with herbs, approx. 50 - 200 g
- 50 g salami, cut into fine strips
- 1 onion (s), finely chopped
- 1 clove (s) garlic, finely chopped
- 1 teaspoon vegetable stock powder
- oregano
- basil
- thyme
- rosemary
- 100 g cheese, rated
Print Recipe
Pin Recipe Instructions
- Cook the tortellini according to the instructions on the packet.
- Heat the oil. Sweat the onion and the garlic cubes in it. Add the salami strips and fry briefly. Set the mixture aside.
- Heat the tomatoes in a saucepan. Add the crème fraîche, stock powder and herbs and heat briefly. Stir in the salami, onion and garlic mixture.
- Mix the mixture with the tortellini and pour into a baking dish.
- Sprinkle the casserole with grated cheese and bake in the oven preheated to 200 ° C for about 10 minutes.
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