Tortelloni au gratin with spinach

Name: Tortelloni au gratin with spinach
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 7-10 Tbsp salt, pepper; 1 Onion; 1 TABLESPOON Butter; 1 TABLESPOON Flour; 1 TEASPOON Vegetable broth (instant); 75 g Herb cream cheese; 100 g young spinach; 1 package (250 g; refrigerated counter) Cheese tortelloni; 1 Meat tomato

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

Prepare a sauce, cook the tortelloni and spinach, put everything in an ovenproof dish and bake for a quarter of an hour. Cooking can be that easy!

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

7-10 Tbsp salt, pepper
1 Onion
1 TABLESPOON Butter
1 TABLESPOON Flour
1 TEASPOON Vegetable broth (instant)
75 g Herb cream cheese
100 g young spinach
1 package (250 g; refrigerated counter) Cheese tortelloni
1 Meat tomato

Directions

1
Bring 2-3 l salted water to the boil. Preheat oven (electric cooker: 225°C/circulating air: 200°C/gas: see manufacturer). Peel and chop the onion and fry in hot butter. Dust with flour and sweat lightly. Stir in 1/4 l water, stock and cheese, bring to the boil.
2
Simmer for about 5 minutes. Season with salt and pepper.
3
Wash the spinach. Cook the tortelloni according to the instructions on the packet. Collapse the spinach in pasta water, drain. Wash the tomato, cut into slices. Place in a casserole dish with tortelloni mix and sauce.
4
Bake in the oven for 10-15 minutes.