Vegetarian Tortellini Casserole

Ingredients

• 1 onion
• 1 Garlic clove
• 1 Zucchini
• 2 small carrots
• a handful of parsley
• 400 g vegetarian tortellini (e.g., ricotta-spinach)
• 400 g diced tomatoes (canned)
• 100 ml Vegetable broth
• 1 tbsp tomato paste (15 g)
• 0.5 tsp dried Italian herbs
• Salt
• Pepper
• 80 g mozzarella

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Clean, wash, halve lengthwise, and slice the zucchini. Peel, wash, peel, and dice the carrots into small cubes. Wash the parsley, shake dry, pluck leaves, and roughly chop.

2. 2.

   Place the vegetables in a pot and parboil for 5 minutes.

3. 3.

   Add the parboiled vegetables to a baking dish with the tortellini. In a bowl whisk together diced tomatoes, vegetable broth, and tomato paste; add to the dish. Season with Italian herbs, salt, and pepper. Drain the mozzarella, slice thinly, and distribute over the casserole.

4. 4.

   Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 20–25 minutes until the cheese is golden brown. Sprinkle the casserole with parsley and serve on plates.