Tortelloni casserole with chorizo

Name: Tortelloni casserole with chorizo
Yield: 4
Ingredients: 1 can(s) (425 ml) Kidney beans; 2 medium-sized onions; 150 g Chorizo (Spanish pepper sausage); 1-2 TABLESPOONS Oil; 300 g frozen peas; 1 can(s) (425 ml) chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 500 g fresh tortelloni (refrigerated shelf); 7-10 Tbsp Grease; 100 g grated pizza cheese

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

Ingredients

Servings: 4

1 can(s) (425 ml) Kidney beans
2 medium-sized onions
150 g Chorizo (Spanish pepper sausage)
1-2 TABLESPOONS Oil
300 g frozen peas
1 can(s) (425 ml) chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
500 g fresh tortelloni (refrigerated shelf)
7-10 Tbsp Grease
100 g grated pizza cheese

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4). Rinse beans and drain well. Peel and coarsely dice onions. Cut chorizo into slices.
2
Heat the oil in a pan. Sauté the chorizo and onions well. Add peas, beans and tomatoes and steam briefly. Season to taste with salt, pepper and a little sugar.
3
Place the tortelloni and chorizo-vegetable mixture in a greased casserole dish. Sprinkle with cheese. Bake in a hot oven for 15-20 minutes.