Tortellini casserole

Name: Tortellini casserole
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 1 Garlic clove; 2 TABLESPOONS Oil; 300 ml Vegetable broth (instant); 1/2 package (225 g) frozen young spinach; 500 g fresh tortellini (with cheese filling); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg; 200 g Whipped cream; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp a few squirts of lemon juice; 100 g Emmental cheese; 200 g cooked ham

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
1 Garlic clove
2 TABLESPOONS Oil
300 ml Vegetable broth (instant)
1/2 package (225 g) frozen young spinach
500 g fresh tortellini (with cheese filling)
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg
200 g Whipped cream
2-3 TABLESPOONS sauce thickener
7-10 Tbsp a few squirts of lemon juice
100 g Emmental cheese
200 g cooked ham

Directions

1
Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a frying pan, sauté the garlic in it and add 100 ml broth. Add spinach and cook over medium heat for about 10 minutes, stirring occasionally.
2
Meanwhile cook the tortellini in boiling salted water for about 3 minutes. Drain and leave to drain. Drain spinach if necessary and season with salt, pepper and nutmeg. Heat 1 tablespoon of oil in a saucepan and sauté the onion.
3
Deglaze with 200 ml stock and cream and bring to the boil. Stir in sauce thickener and cook again for at least 1 minute. Season to taste with salt, pepper and lemon juice. Grate cheese finely. Cut ham into strips.
4
Place the tortellini, spinach and ham in an ovenproof casserole dish, pour the sauce over it and sprinkle with cheese. Gratinate in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes.
5
Remove and serve immediately.