Cheese tortelloni casserole

Ingredients for 3 servings:

• 300 g mushrooms
• 1 small zucchini
• 1 bell pepper(s)
• ½ onion(s)
• 500 g tortellini with cheese filling
• 150 g Emmental cheese, grated
• 40 g Parmesan, freshly grated
• 330 ml tomato sauce, made from cherry tomatoes
• 6 basil leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegetarian

Wash the peppers and zucchini, and trim the mushrooms. Cut the peppers into strips, then halve them again in half. Halve the zucchini lengthwise and then cut into semicircles. Trim the stems from the mushrooms and slice the tops. Dice half the onion. Sauté the onions in the pan, then add the zucchini and peppers. After a few minutes, add the mushrooms to the pan and cook. Once the mushrooms are well browned, deglaze with the tomato sauce. Tear the basil leaves and add them. Add the grated Parmesan cheese. Carefully season with salt, as the Parmesan is already very salty. Season with pepper, and then simmer for a few minutes. Place the uncooked cheese tortelloni in a baking dish and cover with the sauce. Depending on how much liquid the sauce has lost while simmering, you can add a little more water (I usually use 30-50 ml). Because the tortelloni aren’t precooked, there needs to be enough sauce so that everyone gets a bit, but doesn’t swim in it. The advantage is that the result is nice and firm, rather than watery, and the tortelloni doesn’t become mushy. Sprinkle with grated Emmental cheese and bake in a preheated oven at 200°C (400°F) for about 20 minutes. Tip: So far, I’ve only cooked this dish with the cherry tomato sauce I mentioned. This is made from 99% cherry tomatoes and has a slightly thicker, not too watery consistency, which helps with the result.