Tortellini casserole

Name: Tortellini casserole
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 375 g dried tortellini; 7-10 Tbsp Salt; 500 g Broccoli; 150 g Cooked ham (1 thick slice); 1 can(s) (850 ml) peeled tomatoes; 1 medium onion; 1-2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 300 ml Milk; 4 Eggs (size M); 7-10 Tbsp grated nutmeg; 100 g grated medieval Gouda cheese; 7-10 Tbsp Grease

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

375 g dried tortellini
7-10 Tbsp Salt
500 g Broccoli
150 g Cooked ham (1 thick slice)
1 can(s) (850 ml) peeled tomatoes
1 medium onion
1-2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
300 ml Milk
4 Eggs (size M)
7-10 Tbsp grated nutmeg
100 g grated medieval Gouda cheese
7-10 Tbsp Grease

Directions

1
Place the tortellini in plenty of boiling salted water and cook for 13-15 minutes (according to Packumgs instructions). In the meantime clean and wash broccoli and cut into florets. Cover and steam in little boiling salted water for about 8 minutes.
2
Cut the ham into large cubes. Put the tomatoes on a sieve, drain and collect the juice. Cut the tomatoes roughly into pieces. Peel and chop the onion. Heat oil in a pot, fry onion and ham in it and add the tomato juice.
3
Let it boil down for about 5 minutes and season it with salt and pepper. Stir in tomato pieces. Put broccoli in a sieve and drain. Pour tortellini also on a sieve, rinse under cold water and drain.
4
Mix the tortellini, broccoli and tomato mixture in a greased casserole dish. Mix milk, eggs, some salt, pepper and nutmeg. Pour egg milk into the baking dish and sprinkle with cheese. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour.