John Myers
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Spinach Ricotta Tortellini
The perfect spinach ricotta tortellini recipe with a picture and simple step-by-step instructions.
- 1 Can Chunky tomatoes with herbs from Oro di Parma
- 1 packet Tortellini filled with spinach & ricotta
- 100 g Cooked ham
- 2 piece Mushrooms brown
- 50 g Grated cheese 30% fat in dry matter
- 100 Milliliters Tomato Sauce Dorfkrug
- 5 tablespoon Sour cream
- 1 piece Chopped onion
- 2 toe Chopped garlic
- 1 pinch Salt and pepper
- 3 piece Snack peppers
preparation
- Put the can of chunky tomatoes and the tomato sauce in a saucepan and season with salt and pepper, add two chopped garlic cloves to the sauce and slowly warm up.
Baking dish
- In a medium-sized casserole dish (choose the size of the dish so that everything is later covered with sauce) put the pack of tortellini and peppers, onions, champions, boiled ham, diced and stir once with your hands so that everything is mixed up. Now put the warm tomato sauce on the baking dish and lift everything up with the spoon so that the sauce really gets into every corner. Now add a few tablespoons of sour cream and cover everything with plenty of grated cheese. Cook everything at 180-200 ° in the oven for about 30-45 minutes (depending on the type of stove). Enjoy your meal
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