Description
Soft and delicious tortellini baked in a pepper-tomato-cheese sauce, your children will love this.
Ingredients
- 1 pound Fresh Tortellini, Filling Of Your Choice
- 1 Onion
- 3 cloves Garlic
- 4 Red Bell Peppers
- 2 Tablespoons Olive Oil
- 1 teaspoon Dried Oregano
- 7 ounces, weight Cherry Tomatoes
- ½ cups Vegetable Stock
- 4-¼ ounces, weight Crumbled Feta
- 4-¼ ounces, weight Grated Cheese, Gouda Or Cheddar
- Salt And Pepper, to taste
- Basil (optional)
Preparation
Preheat oven to 180ºC (360ºF).
Cook pasta according to package instructions. Fresh pasta only needs 1 or 2 minutes, dry pasta cooks much longer. Drain well and return pasta to the pan.
Meanwhile, finely chop onion, garlic and bell peppers. Heat oil in a large pan, add onion and cook until translucent. Add garlic and peppers and cook about 5 minutes until vegetables are soft. Add salt, pepper and oregano.
Chop tomatoes and add to the pan together with vegetable stock. Let cook for another 5 minutes.
Add cooked sauce to the pasta. Add crumbled feta and mix well. Adjust seasoning with more salt and pepper if needed.
Brush a casserole dish with a little bit of olive oil. Transfer pasta to the dish and sprinkle everything with grated cheese. Bake for 20 minutes or until golden brown and heated through. Garnish with fresh basil if you like and serve with a green salad.
