John Myers
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Vegetable Tortelloni Gratin
The perfect vegetable tortelloni gratin recipe with a picture and simple step-by-step instructions.
- 800 g Cheese tortelloni (refrigerated shelf)
- 800 ml Chunky tomatoes
- 800 g Corn (can)
- 2 Green peppers
- 200 ml Whipped cream 30% fat
- 100 g Pesto red
- Salt and pepper
- Parsley
- Basil
- First we clean the peppers by quartering, core and cleaning. Then cut into 1 cm cubes.
- We release the corn from the can and put it in a colander to drain.
Sauce:
- Put the chunky tomatoes, the cream and the pesto in a tall measuring cup. Everything is now mixed well with the magic wand. Season well with pepper and salt.
- The tomato sauce is now heated in a saucepan.
Finishing the casserole:
- In a correspondingly large baking dish, the tortellonis, paparika pods and vegetable corn are now distributed. Spread the hot sauce evenly over the top.
- Preheat the oven to 200 ° C (convection: 175 ° C).
- Put the prepared casserole in the oven and bake for about 30 minutes.
- In the meantime, I cut the mozzarella into small cubes, chopped the parsley and basil and mixed them with the mozzarella.
- 10 minutes before the end of the baking time, we take the casserole out of the oven again and pour the mozzarella mixture over it. Then back into the pipe.
- If the cheese has run off, we take the casserole out again and arrange the plates. Looks a little chaoatic because the casserole is relatively juicy (read liquid). Now a dash of color in the form of parsley leaf or basil on it for decoration and off on the table.
- Let me say: GOOD APPETITE
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