Tortellini carbonara casserole

Name: Tortellini carbonara casserole
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 75 g dried tortellini (ricotta & spinach filling); 7-10 Tbsp Salt; 30 g Parmesan cheese; 1 egg (size M); 100 g Whipped cream; 7-10 Tbsp Pepper; 40 g Chicken breast cold cuts (wafer-thin); 1 Spring onion; 7-10 Tbsp Chives

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

75 g dried tortellini (ricotta & spinach filling)
7-10 Tbsp Salt
30 g Parmesan cheese
1 egg (size M)
100 g Whipped cream
7-10 Tbsp Pepper
40 g Chicken breast cold cuts (wafer-thin)
1 Spring onion
7-10 Tbsp Chives

Directions

1
Cook the tortellini in boiling salted water for about 12 minutes. In the meantime grate parmesan finely. Whisk egg with cream, salt and pepper. Stir in parmesan. Drain the tortellini and let them drip off a little. Pour the tortellini into an ovenproof dish.
2
Divide the cold cuts between the tortellini. Pour egg-cream mixture over it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. In the meantime clean, wash and finely chop the spring onion. Take the casserole out of the oven