Colorful Tortellini Bake with Peppers and Corn

A colorful tortellini bake with bell pepper, zucchini and corn in a creamy tomato sauce, mildly seasoned and topped with cheese. It is easy to prepare ahead and goes down well with children.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 500 g fresh cheese-filled tortellini
• 2 Stück red bell pepper
• 1 Stück yellow bell pepper
• 1 Stück zucchini
• 1 Stück onion
• 1 Dose corn (drained weight about 165 g)
• 400 g passata
• 200 ml cream
• 125 g mozzarella
• 100 g Gouda, grated
• 2 EL olive oil
• 1 TL oregano, dried
• salt

Method

1. Preheat the oven to 200 °C, top and bottom heat, and lightly grease a shallow baking dish.
2. Wash the bell peppers and zucchini and cut them into small cubes. Finely dice the onion and drain the corn.
3. Heat the olive oil in a large pan and sweat the onion and vegetables over medium heat for about 6 minutes until soft.
4. Stir in the passata, cream and oregano, let the sauce come to a brief boil and season with salt.
5. Cook the tortellini in boiling salted water according to the package instructions, drain and fold them together with the corn into the vegetable sauce.
6. Spoon the mixture into the baking dish, tear the mozzarella into pieces and scatter it over the top along with the Gouda. Bake in the oven for about 20 minutes until golden brown and serve hot.