Tortellonia casserole with feta cheese

Name: Tortellonia casserole with feta cheese
Cook time: 45 min
Total time: 45 min
Yield: 3
Ingredients: 600 g colourful peppers; 1 medium onion; 2 Garlic cloves; 3-4 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried oregano; 1 package (500 g) chunky tomato sauce; 125 ml Vegetable broth (instant); 1 (500 g) Freshness pack meat tortelloni; 125 g Sheep's cheese; 30 g grated parmesan cheese; 7-10 Tbsp fresh oregano; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 3

600 g colourful peppers
1 medium onion
2 Garlic cloves
3-4 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried oregano
1 package (500 g) chunky tomato sauce
125 ml Vegetable broth (instant)
1 (500 g) Freshness pack meat tortelloni
125 g Sheep's cheese
30 g grated parmesan cheese
7-10 Tbsp fresh oregano
7-10 Tbsp Grease

Directions

1
Clean, wash and cut the peppers into large pieces. Peel onion and garlic. Chop the onion finely, press the garlic through a garlic press. Heat oil in a pan and fry the peppers for 2-3 minutes. Add onions and garlic, fry briefly and season with salt, pepper and oregano. Add the chopped tomatoes and stock, bring to the boil and simmer for 4-5 minutes.
2
In the meantime, put tortelloni in plenty of boiling salted water and cook for about 1 minute. Pour onto a sieve and drain well. Season the sauce again with salt and pepper and mix with the tortelloni. Put it in a greased, ovenproof dish and sprinkle with crumbled feta cheese and parmesan. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Serve garnished with fresh oregano