Tortellini broccoli casserole with gorgonzola sauce

Name: Tortellini broccoli casserole with gorgonzola sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Broccoli; 300 g Carrots; 2 tablespoons + something Butter; 2 TABLESPOONS Flour; 200 ml Milk; 1 TEASPOON Vegetable broth (instant); 100 g Gorgonzola; 7-10 Tbsp salt, pepper, nutmeg; 600 g fresh tortelloni (refrigerated shelf); 100 g Gouda (play)

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Broccoli
300 g Carrots
2 tablespoons + something Butter
2 TABLESPOONS Flour
200 ml Milk
1 TEASPOON Vegetable broth (instant)
100 g Gorgonzola
7-10 Tbsp salt, pepper, nutmeg
600 g fresh tortelloni (refrigerated shelf)
100 g Gouda (play)

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Clean or peel, wash and chop broccoli and carrots. Melt 2 tablespoons of butter in a saucepan. Sauté the flour in it until light yellow. Stir in milk, 200 ml water and stock. Bring to the boil, add vegetables, cover and simmer for about 7 minutes.
2
Melt the gorgonzola in the sauce. Season to taste with salt, pepper and nutmeg. Mix the uncooked pasta with the sauce and put it in a greased casserole dish. Rub Gouda over it and bake everything in a hot oven for about 10 minutes.