Tortellini casserole

Name: Tortellini casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 9
Ingredients: 400 g Tomatoes; 300 g Carrots; 3 medium-sized onions; 2-3 Garlic cloves; 2-3 TABLESPOONS Oil; 750 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON dried oregano; 2 heaped Tbsp Flour; 1/4 l dry white wine; 300 g Whipped cream; 3 TSP Instant vegetable stock; 5 packs (250 g each) Tortellini from the chiller cabinet; 150 g Gorgonzola (or blue cheese); 2 packs (125 g each) Mozzarella cheese; 75-100 g grated parmesan cheese; 7-10 Tbsp fresh oregano

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 9

400 g Tomatoes
300 g Carrots
3 medium-sized onions
2-3 Garlic cloves
2-3 TABLESPOONS Oil
750 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON dried oregano
2 heaped Tbsp Flour
1/4 l dry white wine
300 g Whipped cream
3 TSP Instant vegetable stock
5 packs (250 g each) Tortellini from the chiller cabinet
150 g Gorgonzola (or blue cheese)
2 packs (125 g each) Mozzarella cheese
75-100 g grated parmesan cheese
7-10 Tbsp fresh oregano

Directions

1
Wash and drain the tomatoes. Clean and wash the carrots. Cut tomatoes and carrots into small cubes. Peel onions and garlic. Dice onions, press garlic through a garlic press. Heat oil in a large pan.
2
Fry the minced meat in it until it is very crumbly. Add onions and garlic, fry briefly and season with salt, pepper and oregano. Dust with flour and sauté. Pour in wine, 3/4 litre water and cream, bring to the boil and stir in stock. Add tomatoes and carrots. Simmer for about 5 minutes, stirring occasionally. Bring a large saucepan of water to the boil, add salt and tortellini and leave to stand for about 4 minutes. Place the tortellini on a large sieve and drain. Cut the gorgonzola into pieces, add to the minced sauce and melt in it while stirring. Season the sauce again with salt and pepper. Place the tortellini and sauce alternately in a large casserole dish and finish with a layer of sauce. Drain the mozzarella and dice roughly.
3
Place the tortellini on a large sieve and drain. Cut the gorgonzola into pieces, add to the minced sauce and melt in it while stirring. Season the sauce again with salt and pepper. Place the tortellini and sauce alternately in a large casserole dish and finish with a layer of sauce. Drain the mozzarella and dice roughly. Sprinkle the casserole first with Parmesan cheese, then with mozzarella. Bake in the preheated oven, bottom shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Garnish with fresh oregano