Tortelloni au gratin with chorizo

Name: Tortelloni au gratin with chorizo
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Kidney beans; 150 g Chorizo (Spanish pepper sausage); 2 Onions; 1 TABLESPOON Oil; 300 g frozen peas; 1 can(s) (425 ml) chunky tomatoes; 1 package (500 g) fresh tortelloni with cheese filling (refrigerated shelf); 7-10 Tbsp salt, pepper; 7-10 Tbsp Grease; 100 g Mountain cheese

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Kidney beans
150 g Chorizo (Spanish pepper sausage)
2 Onions
1 TABLESPOON Oil
300 g frozen peas
1 can(s) (425 ml) chunky tomatoes
1 package (500 g) fresh tortelloni with cheese filling (refrigerated shelf)
7-10 Tbsp salt, pepper
7-10 Tbsp Grease
100 g Mountain cheese

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Rinse beans in a sieve with cold water and drain. Peel the skin off the sausage, cut the sausage into slices. Peel and chop onions.
2
Heat the oil in a frying pan. Fry the chorizo in it. Fry the onions briefly. Add beans, frozen peas and tomatoes and bring to the boil. Mix in uncooked tortelloni. Season with salt and pepper.
3
Pour into a greased casserole dish. Grate the cheese directly over it. Bake in a hot oven for about 15 minutes.