Ovenbaked Tortellini

Ingredients: 1 bag tortellini with spinach, 1 onion, 1 clove garlic, 3 stalks celery, 250 grams mushrooms, 150 ml milk, salt, pepper, grated mature cheese,

Number of persons: 3

Preheat the oven to 180 degrees. Boil the tortellini just al dente in boiling water with salt. Mash in food processor 1 onion, 1 garlic clove, 3 stalks celery and 250 grams mushrooms. Heat oil in a wok and add the vegetable mixture. Stir fry about a minute or 5. Then add 150 ml milk for a slightly thinner sauce. Bring to taste with salt and pepper. Add the tortellini and stir it with the sauce. Put the tortellini and sauce in an ovenproof dish. Sprinkle grated cheese over it and put the ovenproof dish about 20 minutes in the preheated oven. Enjoy!

Tortellini with Tomato Sauce

Ingredients: 1 bag of tortellini with cheese filling (250 gram), 1 onion, 1 garlic clove, 3 tomatoes, 1 tin diced tomatoes, 1 bay leaf, thyme, 1 tablespoon sugar

Number of persons: 2

Boil the tortellini al dente in boiling water with salt. Cook in oil 1 chopped onion with 1 finely chopped garlic clove until the onion is soft. Add 3 diced tomatoes, 1 tin diced tomatoes, 1 bay leaf, thyme and 1 tablespoon sugar. Let it all simmer for about 20 minutes on low heat. Remove the bay leaf from the sauce. Serve the tomato sauce with tortellini. Enjoy!

Tortellini Salad

Ingredients: 1 bag tortellini with cheese filling, lettuce, walnuts, 2 sun-dried tomatoes, chives, dressing,

Number of persons: 3

Boil the tortellini with cheese filling al dente in boiling water with salt. Put the lettuce in a bowl and put walnuts, 2 chopped sun-dried tomatoes, chives and dressing at. Drain the tortellini and rinse with cold water. Put the tortellini by the lettuce. Enjoy!