Tortelloni casserole with peppers and corn

Name: Tortelloni casserole with peppers and corn
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 can(s) (425 ml each) Tomatoes; 200 g Whipped cream; 80 g red pesto; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 green peppers; 1 can(s) (425 ml each) Corn; 800 g Cheese tortellini (cooling shelf); 125 g Mozzarella; 6 Stem/s Basil

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 can(s) (425 ml each) Tomatoes
200 g Whipped cream
80 g red pesto
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 green peppers
1 can(s) (425 ml each) Corn
800 g Cheese tortellini (cooling shelf)
125 g Mozzarella
6 Stem/s Basil

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Put tomatoes, cream and pesto into a high mixing bowl, puree finely, season with salt and pepper. Heat up the sauce. Clean, wash and dice the peppers. Drain the corn.
2
Spread the tortelloni, peppers and corn in an ovenproof dish. Pour hot sauce evenly over the top and cook in a hot oven for about 15 minutes. Dice mozzarella finely. Wash basil, pluck leaves and chop. After about 5 minutes, spread the mozzarella and basil on the gratin and gratinate.