Tortellini casserole with ham and cream sauce

Name: Tortellini casserole with ham and cream sauce
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 3 packs (250 g each) dried tortellini; 2 Onions; 3 tablespoons (60 g) + some butter/margarine; 3 (60 g) go. Tbsp. flour; 1/2 l Milk; 100 g Whipped cream; 2 TEASPOONS Broth; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 250 g sliced boiled ham; 2 (500 g) Courgette; 2 TABLESPOONS Oil; 150 g medieval Gouda; 7-10 Tbsp Rucola to garnish

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

3 packs (250 g each) dried tortellini
2 Onions
3 tablespoons (60 g) + some butter/margarine
3 (60 g) go. Tbsp. flour
1/2 l Milk
100 g Whipped cream
2 TEASPOONS Broth
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
250 g sliced boiled ham
2 (500 g) Courgette
2 TABLESPOONS Oil
150 g medieval Gouda
7-10 Tbsp Rucola to garnish

Directions

1
Cook the tortellini in plenty of boiling salted water for about 16 minutes (or according to package instructions). Drain well.
2
Peel and chop the onions. Heat 3 tablespoons of fat. Steam onions until translucent. Add flour and sweat. Stir in milk, about 1/2 l water and cream. Bring to the boil, stir in stock. Season to taste with salt, pepper and some sugar.
3
Dice the ham, fold in.
4
Clean and wash the zucchini, cut them in half lengthwise and slice them. Fry them in hot oil. Season with salt and pepper. Grate cheese.
5
Mix tortellini with ham sauce and zucchini in a greased oven dish. Sprinkle with cheese. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for 25-30 minutes. Garnish with rocket salad.