Tortellini With Smoky Chili Casserole - cooking recipe

Ingredients

1 2/3 lbs dried tortellini
2-3 tbsp oil
1 2/3 lbs cured pork, cubed
1 None onion, chopped
1 lb button mushrooms, halved if large
1 None zucchini, chopped
2 cups chili-flavoured pasta sauce
1 1/4 cups heavy cream
9 oz mozzarella cheese, drained and cubed
1 1/2 cups Gouda cheese, shredded
None None parsley, to garnish

Preparation

Preheat the oven to 400\u00b0F. Cook the tortellini according to the package instructions. Drain. Heat the oil in a frying pan, and fry the meat. Remove from the pan, add the onion and fry until transparent. Add the mushrooms and zucchini and fry until softened.
Return the meat to the pan, cover with the chili sauce, 1/2 cup water and the cream. Bring to a boil and simmer for about 3 mins. Season with salt and pepper and remove from the heat. Stir in the drained tortellini.
Pour into a casserole dish, and spread the cheeses on top. Bake for 20-25 mins until the cheese has melted and golden. Serve garnished with parsley, and with salad, if liked.