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🍰 Crispy Vegetable Tortellini Bake

405 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 1 zucchini
• 2 small carrots
• 1 handful parsley
• 400 g vegetarian tortellini (e.g. ricotta spinach)
• 400 g chunky tomatoes (can)
• 100 ml vegetable broth
• 1 tbsp tomato paste (15 g each)
• 0.5 tsp dried Italian herbs
• salt
• pepper
• 80 g mozzarella

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Finely chop the onion and the garlic.
3. 3. Wash the zucchini.
4. 4. Cut the zucchini in half lengthwise.
5. 5. Slice the zucchini halves into slices.
6. 6. Peel the carrots.
7. 7. Wash the carrots.
8. 8. Cut the carrots into small cubes.
9. 9. Wash the parsley.
10. 10. Shake the parsley dry.
11. 11. Pluck the parsley leaves from the stems.
12. 12. Roughly chop the parsley leaves.
13. 13. Place the prepared vegetables in a saucepan.
14. 14. Blanch the vegetables for 5 minutes.
15. 15. Place the blanched vegetables in a baking dish.
16. 16. Add the tortellini to the baking dish.
17. 17. Take a bowl.
18. 18. Add the chopped tomatoes to the bowl.
19. 19. Add the vegetable broth to the bowl.
20. 20. Add the tomato paste to the bowl.
21. 21. Mix the ingredients in the bowl.
22. 22. Pour the tomato mixture over the vegetables in the baking dish.
23. 23. Season the bake with Italian herbs.
24. 24. Season the bake with salt.
25. 25. Season the bake with pepper.
26. 26. Drain the mozzarella.
27. 27. Slice the mozzarella thinly.
28. 28. Distribute the mozzarella slices evenly over the bake.
29. 29. Preheat the oven to 180 °C.
30. 30. Set the fan to 160 °C.
31. 31. Set the gas mark to 2–3.
32. 32. Bake the bake for 20–25 minutes.
33. 33. Check if the cheese is golden brown.
34. 34. Garnish the finished bake with the chopped parsley.
35. 35. Serve the bake on plates.

Nutrition per serving

• kcal: 405
• Protein: 17 g · Fett/Fat: 9 g · Carbs: 61 g