Vegetarian tortellini and vegetable casserole "July"

Ingredients for 4 servings:

• 500 g tortellini with vegetarian filling
• 1 onion(s)
• 1 garlic clove(s)
• 1 small zucchini
• 1 can peas and carrots, approx. 265 g drained weight
• 1 jar roasted peppers, approx. 200 g drained weight
• 200 g sour cream
• 250 g cream or cream substitute
• 2 tbsp tomato paste
• salt and pepper
• Paprika powder
• Herbs of Provence
• 150 g cheese, grated
• Sunflower oil for frying
• Butter for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

simply

Cook the tortellini al dente according to the package instructions. At the same time, dice the zucchini and bell peppers. Finely chop or very finely chop the onion and garlic, then fry briefly in a little oil. Then add the zucchini cubes and sauté briefly. Sauté the tomato paste briefly. Add the pepper cubes and the pea and carrot mixture and deglaze with the sweet cream. Heat everything briefly over medium heat, add the sour cream, and season with herbs and spices. Transfer the tortellini and vegetable mixture to a greased baking dish and mix well. Sprinkle everything with cheese and bake at 180°C (convection oven) for about 25 minutes. If you don’t like vegetarian options, you can of course use meat-filled tortellini and add cooked ham. You can certainly vary the amount of cream to make it a little lighter. Enjoy!