Cheesy Tortellini Casserole
450 g/ 1 lbs fresh tortellini or 250 g/ 8.8 oz dried ones (see note)
1 medium onion
3 garlic cloves
4 red bell peppers
1-2 tablespoons olive oil
1 teaspoon dried oregano
200 g/ 7 oz cherry tomatoes
125 ml/ ½ cup vegetable stock
125 g/ 4.2 oz feta
125 g/ 4.2 oz grated cheese (Gouda, Cheddar)
salt and pepper
Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
Cook the pasta according to the packet's instructions. Fresh pasta only needs 1 or 2 minutes, dry pasta a lot longer. Drain well and give the pasta back to the pan.
In the meantime chop the onion, the garlic cloves and the bell peppers very finely. Heat the oil in a large pan, add the onion cubes and cook until translucent. Add the garlic and the peppers and cook about 5 minutes until the vegetables are soft. Add the salt, pepper and oregano.
Chop the tomatoes and give them to the pan together with the vegetable stock. Let cook for further 5 minutes.
Give the cooked sauce to the pasta in the pan, add the crumbled feta and mix well. Adjust the taste with more salt and pepper if necessary.
Brush a casserole form with a little bit of olive oil. Give the pasta mixture to the form and sprinkle everything with the grated cheese.
Bake for about 20 minutes or until golden brown and heated through. Garnish with some fresh basil if you like and serve with a green salad.