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Tortellini Casserole with Ricotta

Julia SchmittJulia Schmitt
This super simple casserole combines store-bought tortellini with lots of vegetables and a creamy ricotta tomato sauce. Topped with melted mozzarella cheese it’s an incredibly delicious and easy recipe which will please everyone and is perfect to use up any leftover vegetables.
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Vorbereitung 10 Minuten
Zubereitung 20 Minuten
Gesamtzeit 30 Minuten
Gericht casserole, Main Course
Küche Italian
Portionen 2 servings
Kalorien 525 kcal

Kochutensilien

  • 1 ovenproof sauté pan alternatively a sauté pan and a casserole dish

Zutaten
  

  • 1 small zucchini *
  • 1 small egglant *
  • 1 shalott
  • 2 cloves of garlic
  • 200 g mushrooms * (~7 oz)
  • 1 can finely cushed tomatoes or strained tomatoes (400 g or 14 oz)
  • 30 g fat-reduced cream cheese (~1 tablespoon or 1 oz)
  • 30 g ricotta cream cheese (~1 tablespoon or 1 oz)
  • salt, pepper and dried herbs likeoregano, thyme, marjoram or basil
  • 200 g store-bought tortellini (~7 oz) e.g. with spinach and ricotta filling
  • 120 g (fat-reduced) mozzarella cheese ** (~4 oz)

Anleitungen
 

Preparations

  • Preheat the oven to 200°C/400°F (bottom/upper heat). Wash the eggplant and zucchini, cut them in half lengthwise and slice thinly. Peel and finely dice the onion.

Sauté Vegetables

  • Heat up one teaspoon (2 teaspoons if using a cast iron pan) of oil in the pan, add the eggplant, zucchini and onions and sauté with a little bit of salt for 5 to 7 minutes.
  • Meanwhile, peel and finely dice the garlic, clean and slice the mushrooms. Add both to the pan and sauté for another two to three minutes.

Tomato Ricotta Sauce

  • Reduce the heat and add the tomatoes, stir well. Stir in the ricotta and cream cheese, season the sauce with salt, pepper, and herbs.

Bake Casserole

  • Add the tortellini directly to the sauce and give them a good stir so that they are evenly distributed and covered with sauce. Tear or cut the mozzarella into pieces and spread it on top**. Place the casserole in the oven for 10 to 15minutes. (In case your pan isn’t ovenproof, make sure to transfer it to an ovenproof dish first, then top it with the mozzarella and put it in the oven.)

Notizen

*Instead of the indicated vegetables, you can use other vegetables of your choice and availability, such as spinach, broccoli, green asparagus or similar.
**To drain mozzarella beforehand, it can be sliced or torn two to four hours beforehand and placed in a colander, covered with a paper towel. This step is optional but ensures that the cheese does not release so much liquid during baking. As an alternative, you can also use another cheese instead.
Nutritional values per serving:
  • calories: 525 kcal
  • fats: 16,4 g (including saturated fatty acids: 6,8 g)
  • carbohydrates: 53, 9 g
  • proteins: 34.5 g

Nährwerte

Calories: 525kcal
Keyword casserole, pasta casserole recipe, tortellini casserole
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