Tortellini gratin with green peppers and corn

Name: Tortellini gratin with green peppers and corn
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 green peppers; 1 can(s) (425 ml) Vegetable corn; 1 can(s) (425 ml) Tomatoes; 200 g Whipped cream; 80 g red pesto; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 g fresh cheese tortellini (refrigerator); 125 g Mozzarella cheese; 3 Stem(s) Basil; 3 Stem(s) flat leaf parsley

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 green peppers
1 can(s) (425 ml) Vegetable corn
1 can(s) (425 ml) Tomatoes
200 g Whipped cream
80 g red pesto
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 g fresh cheese tortellini (refrigerator)
125 g Mozzarella cheese
3 Stem(s) Basil
3 Stem(s) flat leaf parsley

Directions

1
Halve the peppers, clean, wash and cut into cubes of about 1 cm. Put the corn in a sieve and let it drain.
2
Place the tomatoes, cream and pesto in a tall mixing bowl and puree finely. Season with salt and pepper.
3
Put the tomato sauce in a pot and heat it up. Distribute tortellini, corn and paprika in an ovenproof dish (approx. 20 x 30 cm). Pour hot sauce evenly over the top and bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
4
manufacturer) bake for about 20 minutes
5
In the meantime cut the mozzarella into small cubes. Wash herbs, shake dry, pluck leaves from the stalks and, except for a few basil leaves for garnishing, cut finely. Mix with the mozzarella in a bowl.
6
About 5 minutes before the end of the baking time, place the mozzarella mixture on the gratin and finish baking. Remove from the oven, arrange and garnish with basil.