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Baked tortellini with chorizo

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Ingredients for 4 servings:

  • 500 g tortellini with cheese filling
  • 150 g chorizo ​​(paprika sausage)
  • 425 ml kidney beans
  • 300 g peas, frozen
  • 425 ml chopped tomatoes from the can
  • 2 m.-sized onion(s)
  • 100 g mountain cheese, grated
  • 1 tbsp oil
  • some salt and pepper
  • some fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Preheat oven: electric oven 225°C, fan oven 200°C, gas mark see manufacturer. Rinse kidney beans in cold water in a sieve and drain. Remove skin from sausage and slice sausage. Peel and dice onions. Heat oil in a pan. Brown chorizo ​​in it. Briefly fry onions. Add kidney beans, frozen peas, and tomatoes, and bring to a boil. Mix in uncooked tortellini. Season with salt and pepper. Pour into a greased baking dish. Sprinkle with cheese. Bake in a hot oven for about 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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