Tortellini chili casserole with Kasseler
easy
75 mins
75 mins
Ingredients
- 7-10 Tbsp Accommodation for 8-10 persons
- 750 g dried tortellini
- 7-10 Tbsp Salt
- 750 g tripped chop of Kasseler
- 1 (approx. 350 g) Vegetable Onion
- 400 g small mushrooms
- 1 (approx. 250 g) medium zucchini
- 2-3 TABLESPOONS Oil
- 2 (250 ml each) Bottles of chilli sauce
- 300 g Whipped cream
- 7-10 Tbsp Pepper
- 250 g Mozzarella cheese
- 7-10 Tbsp 150 g-175 g grated gouda cheese
- 7-10 Tbsp Parsley
Directions
- 1
Prepare tortellini in boiling salted water according to the instructions on the packet. Wash and dice the cured pork loin. Peel and chop the onion. Clean and clean the mushrooms and, depending on their size, possibly halve them. Clean, wash and roughly dice the zucchini.
- 2
Heat the oil in a frying pan. Sauté the cured pork loin in it. Remove. Sauté onion in hot frying fat until translucent. Add mushrooms and zucchini and fry well. Add Kasseler again. Deglaze everything with chilli sauce, 100 ml water and whipped cream.
- 3
Bring to the boil and simmer for about 3 minutes. Season to taste with a little salt and pepper. Remove from the heat. Drain the tortellini and let it drain. Add the tortellini to the chilli saucepan and mix. Spread everything in a large casserole dish or in ovenproof serving dishes.
- 4
Drain the mozzarella, cut into pieces and mix with the gouda. Spread the cheese on the casserole. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 20-25 minutes.
- 5
Garnish with parsley. Serve with a colourful salad.
Nutrition Facts
730 kcal
58 g
35 g
40 g
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