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.
1 ovenproof sauté pan alternatively a sauté pan and a casserole dish
Zutaten
1smallzucchini *
1smallegglant *
1shalott
2cloves ofgarlic
200gmushrooms *(~7 oz)
1canfinely cushed tomatoes or strained tomatoes(400 g or 14 oz)
30gfat-reduced cream cheese(~1 tablespoon or 1 oz)
30gricotta cream cheese(~1 tablespoon or 1 oz)
salt, pepper and dried herbs likeoregano, thyme, marjoram or basil
200gstore-bought tortellini(~7 oz) e.g. with spinach and ricotta filling
120g(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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