Tortellini casserole alla panna (with ham cream sauce)

Name: Tortellini casserole alla panna (with ham cream sauce)
Cook time: 55 min
Total time: 55 min
Yield: 9
Ingredients: 250 g cooked ham (cold cuts); 2 Onions; 75 g Butter or margarine; 60 g Flour; 800 ml Vegetable broth; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 500 g Courgette; 3 packs (250 g each) Tortelloni with fine ricotta spinach filling; 2 TABLESPOONS Oil; 150 g medieval Gouda cheese; 7-10 Tbsp Rocket; 7-10 Tbsp Grease

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

Tortellini casserole is a real feel-good meal. We like it best in the classic way with boiled ham, cheese, some zucchini and a creamy sauce. A dish for the whole family!

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 9

250 g cooked ham (cold cuts)
2 Onions
75 g Butter or margarine
60 g Flour
800 ml Vegetable broth
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
500 g Courgette
3 packs (250 g each) Tortelloni with fine ricotta spinach filling
2 TABLESPOONS Oil
150 g medieval Gouda cheese
7-10 Tbsp Rocket
7-10 Tbsp Grease

Directions

1
Dice the ham. Peel and finely dice the onions. Drain fat in a pot, fry onions in it until transparent. Dust with flour, sweat and gradually add stock and cream, stirring constantly. Bring to the boil, season to taste with salt, pepper and sugar. Stir in ham
2
Clean and wash the zucchini, cut lengthwise into halves and cut into half slices. Prepare pasta in boiling salted water according to package instructions. Pour into a sieve, quench and drain well. In the meantime, heat the oil in a large pan and fry the courgettes in it, turning them over. Season with salt and pepper
3
Finely grate the cheese. Mix sauce, tortelloni and zucchini. Place in a greased baking dish, sprinkle with cheese and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Remove from the oven and serve garnished with rocket