Tortelloni – Casserole with Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g paprika (s), colored
- 1 medium onion (s)
- 2 cloves garlic)
- 3 tablespoon oil
- 1 bowl tomato (s)
- 125 ml broth, instant
- 500 g tortellini (tortelloni), filled with meat
- 125 g sheep cheese
- 1 bag cheese, grated
- salt and pepper
- oregano
- a little fat
Print Recipe
Pin Recipe Instructions
- Cook the tortelloni al dente and then let them cool down.
- Clean the peppers and cut into strips. Peel and dice the onion. Peel and squeeze the garlic. Heat the vegetables in a large pan with oil. Season to taste with pepper, salt and oregano and simmer for approx. 5 minutes. Add the tomatoes and the stock and simmer for 5 minutes.
- Rub the baking dish with a little fat and alternately layer the tortelloni with the sauce. Cut the sheep`s cheese into small pieces and distribute on top (where I usually mix it with the tortelloni and the sauce). Spread the cheese on top for gratinating.
- Bake in a preheated oven at 175 ° C for about 20 minutes with fan-assisted air.
- Serve immediately.
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