• 250 g filled tortellini
  • 2 shallots
  • 1 garlic clove
  • some olive oil
  • 1 can tomatoes, pieces (á 400 g)
  • oregano
  • salt
  • black peper, ground
  • handful cherry tomatoes
  • handful basil leaves
  • vegan alternative to mozzarella


  1. Cook tortellini in salted water until they are nearly done.
  2. Peel shallots and cut into fine wedges. Peel garlic clove and dice finely. Fry shallots and garkic in hot olive oil, add tomatoes and oregano. Simmer 5 minutes and season with pepper.
  3. Fill tortellini in a mold and spread tomato sauce over it. Cover with cherry tomatoes and basil leaves.
  4. Tear the vegane alternative to mozzarella in fine pieces and sprinkle all over the casserole. Bake at 180°C in the pre-heated oven for 20-25 minutes.

Our tip: Vegan alternative to ham gives a special spicy Italian flavour to the dish. Just add some slices to the shallots and garlic in the pan and fry until crispy.

Portion: 2 people

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