Tortellini pea casserole with mushrooms and ham

Name: Tortellini pea casserole with mushrooms and ham
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 75 g Butter or margarine; 50 g Flour; 1 1/4 l Milk; 2 Bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1 package (500 g) Tortellini; 500 g Mushrooms; 1 medium onion; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 2 thick slices of cooked ham (approx. 100 g each); 150 g frozen peas; 75 g Gouda cheese; 1/2 bunch Parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

75 g Butter or margarine
50 g Flour
1 1/4 l Milk
2 Bay leaves
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1 package (500 g) Tortellini
500 g Mushrooms
1 medium onion
1 TABLESPOON Oil
7-10 Tbsp Pepper
2 thick slices of cooked ham (approx. 100 g each)
150 g frozen peas
75 g Gouda cheese
1/2 bunch Parsley

Directions

1
For the béchamel sauce, heat the fat in a pot, stir in the flour and sauté. Deglaze with milk. Add bay leaf and simmer for about 10 minutes at low heat while stirring.
2
Season with salt and cayenne pepper. In the meantime, cook the tortellini in plenty of boiling salted water for about 10 minutes and drain. Clean and slice the mushrooms. Peel and finely dice onion.
3
Heat the oil in a pan. Brown the mushrooms and onion in it. Season with salt and pepper, remove and set aside. Cut ham into fine cubes. Layer tortellini with béchamel, mushroom-onion mixture, peas and diced ham in an ovenproof dish (30 x 20 cm; approx. 2.5 l capacity).
4
Coarsely grate the cheese and spread it on the casserole. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 1 hour. Serve sprinkled with parsley cut into strips.