Tortelloni casserole

Name: Tortelloni casserole
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 50 g Butter or margarine; 50 g Flour; 1/4 l Vegetable broth; 1/2 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Broccoli; 250 g Mushrooms; 1 Onion; 200 g cooked ham; 50 g dried tomatoes; 1 kg fresh tortelloni (refrigerated shelf); 250 g Mozzarella cheese; 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

50 g Butter or margarine
50 g Flour
1/4 l Vegetable broth
1/2 l Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Broccoli
250 g Mushrooms
1 Onion
200 g cooked ham
50 g dried tomatoes
1 kg fresh tortelloni (refrigerated shelf)
250 g Mozzarella 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, boil for 3-5 minutes and season with salt and pepper. Clean broccoli, cut into florets from the stalk and wash. Clean, clean and halve the mushrooms.
2
Peel onion and cut into small cubes. Cut ham into cubes. Cut tomatoes roughly into strips. Mix tortelloni, vegetables, ham and sauce and fill into a greased casserole dish. Grate cheese and sprinkle on the casserole. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes
3
With 8 people: