Summary

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

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Instructions

1. Cook the tortellini according to the instructions on the packet.
2. Heat the oil. Sweat the onion and the garlic cubes in it. Add the salami strips and fry briefly. Set the mixture aside.
3. 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.
4. Mix the mixture with the tortellini and pour into a baking dish.
5. Sprinkle the casserole with grated cheese and bake in the oven preheated to 200 ° C for about 10 minutes.