Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 2 bell pepper (s), green
• 1 can corn
• 1 can tomatoes, chunky, 425 ml
• 200 g whipped cream
• 100 g pesto, red, from the lass
• 800 g tortellini with cheese fillin, from the coolin shelf
• 125 g mozzarella
• salt and pepper
• 1 tablespoon oil

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Instructions

1. Peel the onion and the clove of garlic. Core and wash the pepper. Finely dice everything. Drain the corn.
2. Heat the oil in a saucepan and sauté the onion and garlic cubes. Add the tomatoes, cream and pesto, puree everything finely. Bring the sauce to the boil and season with salt and pepper.
3. Mix the tortellini, corn and pepper cubes and place in a baking dish, pour the sauce over them. Cut the mozzarella into slices and cover the casserole with it.
4. Bake the casserole in a preheated oven at 200 ° C for about 20 minutes.