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Estimated Times |
Preparation time: 15
Cooking time: 30
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Ingredients
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servings
200 | g | Tortellini |
0.5 | pcs. | Onion(s) ~37.5 g |
1 | clove(s) | Garlic ~3 g |
100 | g | Mushrooms |
1 | can(s) | Peeled tomatoes ~400 g |
1 | dl | Thick creme ~100 g |
200 | g | Boiled shredded ham |
1 | tsp | Oregano ~0.3 g |
0.5 | tsp | Sea salt ~2.8 g |
1 | pinch | Black Pepper ~0.4 g |
80 | g | Grated yellow cheese |
0.5 | pcs. | Endive (frisee) ~65 g |
0.5 | pcs. | Cucumber ~150 g |
0.5 | pcs. | Red bell pepper ~60 g |
0.5 | pcs. | Green bell pepper ~60 g |
0.5 | can(s) | Corn ~142.5 g |
2 | pcs. | Baguette ~120 g |
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Directions
Cook the tortellini and place in a dish. Meanwhile, dice the onion and garlic and slice the mushrooms.
Fry the chopped onion and garlic, add the tomatoes, mushrooms, cream and ham. Season with e.g oregano, salt and pepper.
Allow to simmer for approx. 10 mins. and mix the sauce with the pasta.
Preheat the oven to 200ºC/fan oven 180ºC.
Sprinkle the cheese over the dish and bake in the oven for approx. 30 mins.
Shred the lettuce and dice the pepper and cucumber. Place in a bowl and add the sweetcorn.
Heat the baguettes in the oven.
Serve the tortellini with the salad and baguettes.
Nutritional data
923 Kcal Per Serving F: 31 g, P: 55 g, C: 108 g, DF: 9 g 1,845 Kcal (107 Kcal/100 g)
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