Make tortellini al dente according to instructions, rinse tomatoes, drain peppers, cut both into bite-sized strips or pieces. Heat the strained tomatoes and season with salt, oregano, pepper and garlic. Add tomatoes and peppers to the sauce and simmer briefly. While still warm, place the tortellini and sauce in a gratin dish and mix well. Then crumble the feta cheese and sprinkle on top. Bake for 10-15 minutes at 180 °C until the sheep’s cheese is crispy and brown.
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