Tomato-Mozzarella-Chicken-Tortellini Casserole

Ingredients for 3 servings:

• 3 spring onions
• 3 chicken schnitzels
• 200 g cocktail tomatoes
• 1 ½ cups of cream, total approx. 300 ml
• 1 cup of mini mozzarella, 150 g
• 1 bag of tortellini (tomato and mozzarella filling), approx. 400 – 500 g, refrigerated counter
• 1 tbsp tomato paste
• 1 tbsp Italian herbs
• 1 tbsp Fondor
• ½ tsp sweet paprika powder
• 1 tsp garlic powder
• Salt and pepper, black
• 1 tbsp sauce thickener
• 50 g cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Finely chop the spring onions, halve the cherry tomatoes, and then add everything to a baking dish along with the tortellini. Drain the mini mozzarella, pat dry, and add to the ingredients in the dish. Combine the cream, sauce thickener, tomato paste, and spices in a bowl and mix. Then pour over the ingredients and mix everything in the baking dish. Flatten the three chicken cutlets slightly if necessary, cut into smaller cutlets, and season with salt and pepper to taste. Briefly fry in a little oil in a pan until golden brown and add to the baking dish. Mix everything again and top with the grated cheese. Bake in a preheated oven at 220°C (top/bottom heat) for about 10-15 minutes.