Creamy Mediterranean tortellini bake

What You'll Need

• one tbsp oil
• one small onion, halved then thinly sliced
• four cloves garlic, minced
• five tbsp cream cheese
• four tbsp milk
• one tbsp basil pesto
• five large pieces sun-dried tomatoes, finely chopped
• two tbsp sliced black olives
• Salt
• Black pepper
• 140g (one cup) grated mozzarella cheese, divided
• 400g (four cups) fresh tortellini (I used cheese and tomato flavour)

How to Make It

1. Add the oil, onion and garlic to a multicooker, and cook on the 'fry' setting for around four minutes, stirring once or twice, until soft and golden brown.
2. Turn the machine off, and add the cream cheese, milk, pesto, chopped sun-dried tomatoes, olives, and salt and pepper.
3. Add half of the grated mozzarella, and mix well until the residual heat in the pan has melted the cream cheese and created a sauce.
4. Add the uncooked fresh tortellini, and mix well to combine.
5. Top with the remaining mozzarella, and close the lid.
6. Cook on the 'bake' setting for 30 minutes.
7. Serve warm.

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