Tortelloni broccoli casserole with gorgonzola and parmesan

Name: Tortelloni broccoli casserole with gorgonzola and parmesan
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 30 g Butter or margarine; 2 TABLESPOONS Flour; 200 ml Vegetable broth; 200 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 100 g Gorgonzola cheese; 500 g Broccoli; 300 g Carrots; 600 g fresh tortelloni with cheese filling (refrigerated shelf); 100 g grated gouda cheese; 7-10 Tbsp Grease

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

30 g Butter or margarine
2 TABLESPOONS Flour
200 ml Vegetable broth
200 ml Milk
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
100 g Gorgonzola cheese
500 g Broccoli
300 g Carrots
600 g fresh tortelloni with cheese filling (refrigerated shelf)
100 g grated gouda cheese
7-10 Tbsp Grease

Directions

1
Melt the fat in a pot. Stir in flour and sweat briefly. Add stock and milk while stirring. Bring to the boil, let it boil for about 5 minutes, season with salt and nutmeg. Add gorgonzola to the sauce and stir
2
Clean the broccoli, cut into florets from the stalk, wash and drain well. Peel and clean the carrots, cut them in half lengthwise and slice them
3
Mix pasta, vegetables and sauce. Pour into a greased casserole dish. Sprinkle with Gouda
4
In a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer)
5
bake for about 30 minutes