Tortellini with Fruity Tomato Cream Sauce, Baked
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 850 g tomato (s), peeled
- Herbs like oregano, thyme, basil
- salt
- sugar
- 200 ml cream, sweet
- 1 carrot (s)
- 1 small onion (s)
- 2 tablespoon parsley
- olive oil
- 1 tablespoon sugar
- 750 g tortellini
- 50 g cheese, rated Gouda cheese, approx.
- 20 g parmesan, rated, approx.
Print Recipe
Pin Recipe Instructions
- Chop the tomatoes with the hand mixer, add the spices and bring to the boil. (Thyme just a pinch, oregano and basil a little more, and salt and sugar about half a teaspoon each, please feel it yourself).
- Add the sweet cream and continue to simmer on a low heat.
- Cut the carrot into fine cubes, as well as the onion, sauté in the olive oil with the sugar until translucent (about 15 minutes), then sweat the parsley for a short time and add everything to the tomato cream sauce.
- Cook the tortellini until al dente, brush a baking dish with a little olive oil and pour in the drained tortellini. Pour the sauce over it and spread the cheese loosely over it.
- Bake at 175 ° C until the cheese melts nicely.
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