Tortellini casserole with feta cheese

Ingredients for 3 servings:

• 600 g bell pepper(s), colored
• 1 m.-sized onion(s)
• 2 garlic cloves
• 3 tbsp olive oil
• 1 tsp oregano, dried
• 500 g tomatoes (can), chopped
• 125 ml vegetable stock
• 500 g tortellini, fresh (refrigerated)
• 125 g sheep’s cheese
• 30 g Parmesan
• Salt
• Pepper from the mill
• Fat for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Clean the bell peppers and cut into large pieces. Peel and dice the onion. Peel the garlic and press it through a press. Heat olive oil in a pan. Sauté the bell peppers for 2-3 minutes. Add the onion and garlic and fry briefly. Season with salt, pepper, and oregano. Add the chopped tomatoes and stock. Bring to a boil and simmer for 4-5 minutes. Add the tortellini to plenty of boiling salted water and cook for about 1 minute. Drain. Season the sauce again with salt and pepper and toss with the tortellini. Transfer everything to a greased baking dish and sprinkle with crumbled feta cheese and Parmesan cheese. Bake in a preheated oven at 200°C (top/bottom heat: 175°C) for about 20 minutes. Serve hot.