Tortellini tuna casserole in tomato cream sauce

Ingredients for 2 servings:

• 150 g mushrooms
• 1 onion(s)
• 1 garlic clove(s)
• some fat for frying
• 500 g tomatoes, pureed
• salt and pepper
• 1 tsp sugar
• Paprika powder, sweet
• 250 ml Cremefine, 7%
• basil
• oregano
• 1 can tuna in its own juice
• 500 g tortellini from the refrigerated section
• Fat for the mold
• 150 g cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Clean and slice the mushrooms. Chop the onion and sauté it with the crushed garlic in a little fat in a pan. Add the mushrooms to the pan and fry over medium heat, then deglaze with the passata. Season with salt, pepper, sugar, and paprika. Add the Cremefine and herbs and simmer for 5 minutes, stirring frequently. Meanwhile, preheat the oven to 180°C (top/bottom heat). Drain the tuna, break it up with a fork, and add it to the sauce. Stir and simmer for another 5 minutes over medium heat. Place fresh tortellini in a greased baking dish. Pour the sauce over the tortellini and mix well. Sprinkle with grated cheese. Bake in the preheated oven until the cheese is au gratin and has a nice color (approx. 25 minutes). Then turn off the oven and let the casserole rest briefly before serving.