Cook the tortellini in salted water until al dente.

Instructions:

1. Heat the butter in a frying pan and sauté the mushrooms, cut in half, until lightly browned.
   Remove from the pan and set aside.

2. In the same pan, heat the olive oil.
   Add the finely chopped onion and fry until lightly golden.

3. Add the chopped garlic, grated carrot, grated celery root, and finely sliced leek.
   Fry for about 2 minutes, stirring.

4. Pour in the canned tomatoes and water.
   Add turmeric, Italian herbs, salt, and pepper.
   Stir well and adjust seasoning to taste.

5. Simmer the sauce for 10 minutes.

6. Place the cooked tortellini in an ovenproof dish.
   Top with the sautéed mushrooms and mozzarella balls.

7. Pour the sauce evenly over everything.

8. Arrange the sliced cheese on top.

9. Preheat the oven to 180°C (356°F).

10. Cover the dish and bake for 35 minutes.

🍽️ Serve hot – creamy, comforting, and full of flavor.